Mushroom-Herb Stuffed French Toast

Directions

• In a large skillet, saute mushrooms in 1 tablespoon butter until tender; set aside.
• In a small bowl, beat the cream cheese, 1 cup Gruyere cheese, 2 tablespoons chives, tarragon, garlic, salt and pepper until blended. Spread over bread slices. Spoon mushrooms over half of the slices; place remaining bread slices over the top, spread side down.
• In a shallow bowl, whisk the eggs, milk and melted butter. Dip both sides of sandwiches into egg mixture.
• In a large skillet, toast sandwiches in remaining butter in batches for 2-3 minutes on each side or until golden brown. Sprinkle with remaining cheese and chives.