Spread cream cheese on the bread. Divide the bananas over 2 slices of the bread and top each with a slice of 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 medium heat. Briefly dip the sandwiches, one at a time, into the egg mixture. Place both sandwiches in the skillet. Cook until golden brown. about 3-4 minutes per side. Place a stuffed french toast on each of 2 plates; top each with 1 tablespoon of the maple syrup and 3 of the sliced strawberries.
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|Serving Size: 1 Serving (206g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 127 (36%)|
|Amt Per Serving||% DV|
|Total Fat 14.1g||19 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 132.5mg||41 %|
|Sodium 322.4mg||11 %|
|Potassium 465.1mg||12 %|
|Total Carbohydrate 48.9g||14 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 44.3g|
|Protein 9.4g||13 %|
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Calories per serving: 349
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