To Make the Cheesecake Filling:

• Add softened cream cheese, powdered sugar, boysenberry jam, and vanilla extract to a mixing bowl. Mix until combined and set aside. (I used a hand mixer, but a stand mixer or whisk would work equally well.)

To Make the Egg Mixture:

• Add eggs, half and half, vanilla, and cinnamon to a shallow dish. Whisk ingredients until combined. Set aside.

Cooking Instructions:

• Add a tablespoon of butter to a frying pan and allow it coat the pan over medium heat. Once the butter is melted and lightly bubbling, dip bread into the egg mixture, coating both sides. Lift bread at an angle to allow additional liquid to drain off.
• Add coated bread to pan. Cook on both sides. Set aside until all bread has been cooked, and no uncooked egg remains.
• Sprinkle with reserved cinnamon and set aside.
• Spoon half of the cheesecake mixture onto your bread before topping with second slice.
• Garnish with butter, berries, and maple syrup to taste.