HEB Cookie Butter Stuffed French Toast

I don't live near an HEB (not sure I needed to for this recipe), but have a few colleagues and family members who do. This recipe was on their website and recommended to me so I gave it a try. It was VERY rich. 

• 1 cup heavy cream
• 1 cup milk
• 3 eggs
• 1 tsp cinnamon
• 1 cup cookie butter
• 1 loaf of crustless bread
• 8 oz cream cheese, softened
• 1/4 cup butter
• syrup, as needed, for topping

Whisk together the cream, milk, eggs, and cinnamon in a bowl. Pour into a dish wide enough to soak the bread once you have stuffed it.

In a medium bowl, combine the cookie butter and cream cheese until creamy. You may need to lightly warm the cookie butter in the microwave to make it soft. Lay out all bread slices in pairs. On one slice of each pair, place a spoonful of the cream cheese mixture in the center, spreading it almost to the edges, evenly distributing it among the remaining halves of the pairs. Take the non-cheese slice and place it over the slice with the cream cheese. Use a fork to crimp down all the edges so it is sealed.

Heat a large skillet until water dropped onto it immediately creates a ball. Dip the bread in the egg mixture until all sides are coated. Using the butter to grease the pan, cook the French toast in batches, until both sides are browned. Remove to a plate and drizzle with maple syrup.

Serves 6

Total Time: 15 minutes

Recipe from www.ksat.com