Strawberry Stuffed French Toast

Strawberry Stuffed French Toast offers a great twist on traditional French Toast with a strawberry-jam and cream cheese filling, grilled to a golden brown finish and topped with fresh strawberries. Perfect for weekend brunch but easy enough for a weekday morning as well. Can be made with regular bread or gluten-free (or any type of bread) as well as any type of milk may be used.

Course Breakfast

Cuisine American

Keyword stuffed French toast

Prep Time 15 minutes

Cook Time 6 minutes

Total Time 21 minutes

Servings Serves 4

Calories 353kcal

Author Toni Dash

Ingredients

8 ounces Cream Cheese (full fat, low fat or Neufchatel), softened
¼ cup Strawberry Jam (Note: preserves as a bit chunky for this recipe so stick to jam)
½ teaspoon Lemon Zest
8 slices of Bread (gluten-free or regular)
1 teaspoon Vanilla Extract
2 Large Eggs
1/3 cup Milk (any type; I used skim cow milk)
1 tablespoon Unsalted Butter
1 cup sliced fresh Strawberries
Serve with Maple Syrup or a sprinkle of Powdered Sugar

Instructions

In a small mixing bowl, combine the softened cream cheese, strawberry jam and lemon zest. Stir to fully combine.
In a second mixing bowl, combine the vanilla, eggs and milk. Whisk to fully incorporate and set aside. Pour into a pie pan or other flat bottomed bowl that would allow the bread to fully become coated.
Melt the butter over medium-high heat on a griddle or large, heavy skillet.
While the butter is melting, evenly divide the cream cheese-jam mixture, spreading it on four of the slices of bread. Place a second piece of bread on top.
Place the sandwich in the egg-milk mixture to fully coat the bottom; turn over and repeat for the top. Place into the hot skillet or griddle. Cook until the bottom has become golden brown (about 2 minutes), flip over and repeat for the top. Remove from skillet.
Slice in half, place on a serving plate and sprinkle ¼ cup of the sliced strawberries on top. Serve immediately with maple syrup or a sprinkle of powdered sugar.

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