Wednesday, May 8, 2013

Strawberry Stuffed French Toast




2 Tablespoons unsalted butter, softened and more for cooking the french toast

4 ounces cream cheese, softened

1 1/2 Tablespoons strawberry preserves or jam

1 cup diced strawberries

4 thick slices challah, French, or Italian bread

Powdered sugar, for dusting

    Egg Batter:

6 extra-large eggs

1 Tablespoon ground cinnamon

1/4 teaspoon nutmeg

2 Tablespoons sugar

1 teaspoon vanilla extract

1 cup whole milk


1 1/2 cups crushed Cornflakes

1 cup sliced almonds (optional)




In a medium bowl, combine the 2 tablespoons of butter and the cream cheese until combined.


Add the strawberry preserves and mix until incorporated. Fold in the diced strawberries into the cream cheese mixture.


Cut bread into thick slices.


Make an incision on the crust side of the 4 pieces of bread about 3/4 of the way through. You're creating a pocket to stuff the cream cheese mixture into.


Gently spoon 1/4 of the cream cheese mixture into each of the 4 slices of bread


and gently close the pocket.


Refrigerate the stuffed slices while you prepare the batter and breading.

For the egg batter, add the eggs, cinnamon, nutmeg, sugar, vanilla, and milk to a medium shallow bowl and mix well. Set aside.


Prepare the breading by adding the crushed cornflakes and almonds to a sheet pan.


Dip the bread slices in the egg batter making sure to let each side soak for about 20 seconds. Next, dip them into the cereal mixture.


Put a large skillet on medium-high heat and add a couple of tablespoons of butter. When the butter has melted add the stuffed bread slices and brown on each side for 2-3 minutes.


Remove from skillet and serve immediately. Top with a sprinkle of powdered sugar, fresh sliced strawberries, and syrup if desired. The french toast is pretty sweet on it's own so the toppings are more for visual appeal. Or if you just feel like being a little sweeter