Ingredients:
2 tablespoons light cream cheese, at room temp (neufchatel)
4 slices cinnamon-raisin bread (3/8-inch-thick)
1 ripe medium banana, sliced
1/4 cup low-fat milk
1 large egg
1/4 teaspoon vanilla extract
1 teaspoon unsalted butter
2 tablespoons maple syrup, warmed
6 fresh strawberries, sliced

Directions:
Spread the cream cheese on all 4 slices of bread.
Place the banana slices over 2 slices of the bread and top each with the remaining bread.
Combine the milk, egg, and vanilla in a small shallow bowl; beat lightly with a fork.
Melt the butter in a large nonstick skillet over med heat.
Briefly dip the sandwhiches, one at a time, into the egg mixture.
Place both sandwhiches in the skillet. Cook until golden brown, 3-4 min on each side.
Place each piece on a plate; top each piece with 1 tbsp of the maple syrup and 3 tbsp of the sliced strawberries.
(1 piece stuffed french toast with toppings).