Cheesecake French Toast

Classic French toast dressed up with a sweet cream cheese filling and fresh berries.

Set out 4 ounces of cream cheese and let come to room tempertaure. If the cream cheese is too cold, it will be harder to mix and you may have lumps.
In a medium bowl, combine the cream cheese and powdered sugar. Mix well with a spatula, electric hand mixer, or mix in a stand mixer.
Next, add vanilla extract. Mix until it's smooth and well combined. Put in a pastry bag and set aside.

To make the custard for the French toast, crack the eggs into a large bowl and mix with a fork. Add in the heavy cream, nutmeg, cinnamon, vanilla, and sugar. Whip with a fork or whisk until it's well combined.
Heat a large nonstick pan or cast iron skillet on medium. Melt a tablespoon of butter and swirl around the pan until it bubbles.
Cut a slit through the center of a thick cut slice of bread, careful to not cut all the way through. Using the pastry back, squeeze the cream cheese filling into the bread cavity.
Dip a slice of bread in the custard mixture and flip so it's evenly coated.
Heat a large skillet or cast iron pan over medium to medium-high heat head on a burner (about the 5-7 range). Once it has preheated, add a tablespoon of spoon.
Lay the dipped bread in the melted butter and cook for 5-7 minutes until it builds a golden crust on the bottom. Flip the bread and repeat on the other side.

Transfer the cooked French toast to a plate. Dust with powdered sugar to top with butter and warm maple syrup. Add fresh berries and whipped cream.