Start by slicing your loaf into ¾-inch thick slices. You want them really thick.
Carefully slice a pocket into one side of the piece of bread, like you would for a chicken breast or pork chop that you were stuffing. The opening can be a little larger if you need, but don’t slice all the way through (like in my images) or you will have trouble keeping the bread together while cooking.
Spread the inside of the slices of bread with your cream cheese and stuff them with berries and bananas.
Oil your grids and preheat your grill to medium-low, about 250 to 300°F.
Whisk the eggs together, add the vanilla and milk. Coat both sides of the stuffed slices with egg mixture, allowing some to soak in to the bread.
Grill the slices over direct heat for about 5 minutes per side, or until the bread is slightly crunchy and golden brown on both sides.
Serve with your favourite toppings like powdered sugar, more berries, jam, and syrup.