Strawberries and Cream Stuffed French Toast

• 8 slices thick white bread
• 1 cup fresh strawberries, sliced
• 1/2 cup cream cheese, softened
• 1/4 cup heavy cream
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 2 tablespoons unsalted butter
• Powdered sugar, for serving
• Maple syrup, for serving

Steps

1. 1 Mix cream cheese and heavy cream until smooth.
2. 2 Spread a thin layer of the cream mixture on four slices of bread, then top with strawberries and another layer of cream.
3. 3 Top with remaining bread slices to make four sandwiches.
4. 4 Whisk together eggs, milk, vanilla, and cinnamon in a shallow bowl.
5. 5 Dip each sandwich into the egg mixture, coating both sides.
6. 6 Heat butter in a large skillet over medium heat.
7. 7 Cook sandwiches for 3-4 minutes per side, until golden brown.
8. 8 Serve warm with a dusting of powdered sugar and a drizzle of maple syrup.

Equipment

• Skillet
• Whisk
• Spatula

Variations

• Add a layer of chocolate chips for a dessert twist.
• Use blueberries instead of strawberries for a different flavor profile.

Substitutions

• If you're out of heavy cream, use half-and-half or whole milk.
• Greek yogurt can replace cream cheese for a lighter option.

Pairings

• Fresh orange juice
• Hot coffee

Nutrition

Tips

• Use day-old bread for the best texture.
• For a richer flavor, use brioche bread.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or oven.

Freezing: Freeze uncooked stuffed sandwiches wrapped tightly in plastic for up to 1 month. Thaw overnight in the fridge and cook as directed.

Serving Suggestions

• Serve with a side of fresh fruit or crispy bacon for a complete breakfast.

FAQ