Ice Cream French Toast (with cream cheese and honey filling)
Strap in Fall Fanatics, I have one this month that will leave you unable to operate heavy machinery for several hours. Just in case any of you out there were hoping one year I’ll cave and supply you with ahoneyinspired, pumpkin-spiced mind-blower… I am happy to once again disappoint you. If you are searching for some kind of Martha Stewart ginger-bread crumble cake nonsense, you had better renew your subscription to Better Homes & Garden. One of a kind honey goodness is all you can depend on here.
Mix cream cheese and honey mixture until blended, then move into a cake decorator. Fill the pocket of the bread slices with this mixture. Then dip the filled slices into the melted ice cream/egg batter. Place on a hot griddle. Flip after 4 minutes or after the crust has been reached. Cover with mixed berries and coat with either maple syrup or maple cream.