Stuffed French Toast

Mandarin Orange Cream Cheese:
15 oz can drained mandarin oranges
3 packages (1 1/2 lbs) softened cream cheese
6-8 Tablespoons powdered sugar
Cream together and refrigerate overnight.

Strawberry (or Raspberry) Butter:
10 oz frozen strawberries (or raspberries), thawed
2 sticks (1 cup) softened butter
1 1/2 cups powdered sugar
Cream together and refrigerate overnight

Obviously, that makes a ton of cream cheese and butter, but Mike really likes the butter on waffles and the cream cheese on bagels, so it's ok to have lots of it! Or use a small can of mandarin oranges (I believe it's 11 oz) and 2 packages of cream cheese for a smaller supply.

French Bread Coating:
2 eggs
1/2 cup milk
1 Tablespoon sugar
1/8 teaspoon salt
1 teaspoon vanilla
Blend, then pour into a shallow dish for coating.

Using french bread, cut 2-inch thick slices on the diagonal. Then cut a "pocket" for the filling (I cut almost all the way through, like you would a roll that you were going to make into a sammie). I stuffed 2 or 3 tablespoons of the cream cheese mixture into it then, but you could wait until after you fry the french bread for less of a gooey mess. Put the bread into the "coating" dish and let it sit on each side for a minute or two - this gave it a really creamy yummy mouth feel. Then pan fry it until crispy, serve with the butter and maple syrup or (more) powdered sugar!