Today’s Recipe: Strawberry & Cream Cheese Stuffed French Toast

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STRAWBERRY & CREAM CHEESE STUFFED FRENCH TOAST

PREP TIME: 30 MINUTES
COOK TIME: 40-45 MINUTES
MAKES: 4-6 SERVINGS

1½  cups sliced strawberries
6    T sugar, divided
1    T cornstarch
1    T cold water
1    loaf French bread, we used salted
8    ozs spreadable cream cheese, softened
4    eggs
½   cup milk
1    t vanilla
¼   t cinnamon
2    T butter, divided

1. In a small saucepan, combine strawberries and 3 T of sugar. Bring to a simmer over medium heat. In a small bowl, combine cornstarch and water and pour into strawberry mixture. Continue to simmer until strawberries thicken; remove from heat and set aside.
2. In a small bowl, combine cream cheese and remaining sugar; set aside.
3. About 1” from the bottom of the French bread, make a lengthwise cut, stopping about ½” from the back of the loaf. Make another cut about 1” above the first, stopping again ½” from the back of the loaf.
4. Fill the pocket closest to the bottom of the loaf with cream cheese, and fill the second pocket with strawberries. Place loaf in the refrigerator for 10-15 minutes to firm up the fillings.
5. In a shallow bowl (or pie plate), combine eggs, milk, vanilla, and cinnamon.
6. Rest the bread on its back, and cut into slices that are about ½” thick, pressing the filling back into the pockets as needed.
7. Over low heat, preheat a skillet or griddle, melt enough butter in the pan to coat the bottom, and begin dipping slices of bread in the egg mixture. Cook each slice for 4-5 minutes on each side.

Gather ingredients.

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Add 1½ cups of sliced strawberries to a small saucepan. Then, 3 T of sugar, and bring to a simmer over medium heat.

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In a small bowl, combine 1 T of cornstarch and 1 T of cold water. Pour into strawberry mixture. Continue to simmer until strawberries thicken, remove from heat, and set aside.

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In a small bowl, combine 8ozs softened, spreadable cream cheese and 3 T of sugar; set aside.

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About 1” from the bottom of the French bread, make a lengthwise cut, stopping about ½” from the back of the loaf. Make another cut about 1” above the first, stopping again ½” from the back of the loaf.

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Fill the pocket closest to the bottom of the loaf with cream cheese.

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Fill the second pocket with strawberries. Place loaf in the refrigerator for 10-15 minutes to firm up the fillings.

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Add 4 eggs to a shallow bowl (or pie plate).

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Add ½ cup of milk.

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Add 1 t vanilla.

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Add ¼ t cinnamon.

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Stir to combine.

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Rest the bread on its back, and cut into slices that are about ½” thick, pressing the filling back into the pockets as needed.

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Over low heat, preheat a skillet or griddle, melt enough butter (out of the 2 T) in the pan to coat the bottom. Once the pan is preheated, begin dipping slices of bread in the egg mixture.

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Cook each slice for 3-4 minutes on each side.

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Leave a comment 9 Comments

  1. Winnie Nielsen says:

    Wow, rich and creamy center! French toast supreme!!

  2. Terry Steinmetz says:

    Another special breakfast coming right up!

  3. Judy says:

    This looks so yummy!

  4. Can’t wait to try this! Thanks. It will certainly be savored!

  5. Krista says:

    This looks really yummy. Could the prep work be done the night before? My house is crazy in the mornings and it would be helpful to have things ready to go.

  6. Brenda Wheeler says:

    Ooooooh! This looks so good and easy. Looks more like dessert. Yum!

  7. Joan Hendrix says:

    I’m not a huge fan of French toast but this could make me a believer!

  8. Noelia says:

    I made this yesterday for my MIL’s birthday and she loved it! As did the rest of my family. I made extra strawberry sauce to serve on top. I cut back on the sugar a little and omitted the cornstarch. It was so delicious, it didn’t need the maple syrup. Next time I’m going to whip up some cream. Thank you for this fun recipe!

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