Monday, March 26, 2012

Strawberry Stuffed French Toast

Mmmm... fresh strawberries. One of my favorite fruits. Paired with french toast makes it even better. Now that the weather is getting warmer and warmer, it's perfect to enjoy this breakfast outside on our little bistro table.
Strawberry Stuffed French Toast
1 loaf cinnamon swirl bread* 
4 eggs
1 tablespoon milk
2 tablespoon cinnamon
2 teaspoons vanilla
pinch salt
fresh strawberries, sliced
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
* You can use whatever bread you like - i just happened to have this cinnamon swirl bread from the local market.

First, prepare the cream cheese filling by using an electric mixer to beat the cream cheese until smooth. Add the powdered sugar and 1 teaspoon vanilla and continue beating until smooth and creamy. Set aside.

Whisk together the eggs, milk, vanilla, and cinnamon in a shallow bowl. Add just a pinch of salt.

Heat a griddle or flat skillet over medium-low heat. Melt about a tablespoon of butter on the griddle. Dip each slice of bread in the egg mixture, coating it completely. Let any excess drip off into your bowl and place each piece of bread on the griddle. Cook until golden brown on the bottom side (about 4 minutes). Flip bread and cook until the opposite side is golden brown (about another 4 minutes). Place on a plate in a warm oven until you've prepared all of the french toast. 

Assemble the stuffed toast by placing a slice on the plate, spread with cream cheese filling, sprinkle with slice strawberries, and place another piece of toast on top. Repeat with a third piece of toast if desired (that's how I did it).

Sprinkle with powdered sugar. Serve with maple syrup if desired.


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