Stuffed French Toast

In a small bowl beat together cream cheese, powdered sugar, and fresh lemon zest until smooth and well combined, about 1 minute.

Take two slices of bread and spread about 1 1/2 tablespoons of the cream cheese mixture onto each piece of bread keeping clear of the edges.

Pat strawberries dry with a paper towel to soak up any excess juices. Layer strawberries in a single layer on one piece of bread and place the other piece of bread on top..

Melt 2 tablespoons of butter in a large skillet over medium heat.

Dip each “sandwich” in egg mixture until fully coated. Quickly transfer French toast to the hot, greased skillet.

Cook each side for about 2 to 3 minutes, or until each golden brown.

Serve warm with powdered sugar, maple syrup fresh strawberries, or whipped cream (or top with everything!).