Strawberry & Cream Cheese Stuffed French Toast
From luisascatering 13 years ago
- 20 minutes to make
- Serves 4
I made this last Sunday for our friends that came over our house for brunch. I thought with Mother's Day coming up, this would be a great recipe to share! I make my own brioche (see recipe here: Simple Brioche Loaf) but you could certainly purchase one already made. Read more Enjoy :-) See less
Ingredients
- For the filling: shopping list
- 12 (or so) fresh organic strawberries, sliced in half shopping list
- 1 small jar of quality strawberry preserves/jam shopping list
- 8 oz. cream cheese (very cold), sliced into 12 slices shopping list
- ~ shopping list
- For the toast: shopping list
- 8 thick slices brioche bread shopping list
- 4 large organic eggs shopping list
- 1/2 cup organic cream shopping list
- ¼ tsp. ground cinnamon shopping list
- pinch of pink himalayan salt shopping list
- ~ shopping list
- Fresh Strawberry Coulis: shopping list
- 1 small package organic strawberries shopping list
- fine sugar to taste shopping list
- fresh lemon juice, to taste shopping list
- ~ shopping list
- unsalted butter, for buttering pan/griddle shopping list
- powdered sugar and fresh mint sprigs for garnish shopping list
How to make it
- Make strawberry coulis:
- Blend strawberries, sugar and lemon juice with a hand blender of regular blender See Photo. Strain into a bowl See Photo. Pour into a plastic squeeze bottle (if you got one) and chill until ready to use. See Photo
- For the french toast:
- Lay out all 8 slices of bread. On 4 of the slices, place 3 slices of cream cheese, some strawberry jam and top with 3 strawberry halves See Photo. Top those with the other 4 plain slices of bread (just like you are making a sandwich!)
- In a shallow baking dish or pie plate, whisk together the eggs, cream, cinnamon and salt See Photo. One at a time, place the "sandwich" in the egg mixture, soaking about 20-30 seconds per side. Remove the bread and allow the excess custard to drip off. Transfer to a plate and repeat with the remaining "sandwiches".
- Add about a 1 tablespoon of butter to the heated skillet/griddle and coat. Add the filled slices of toast to the skillet/griddle in a single layer. Cook until light golden brown and crisp, about 1-2 minutes per side, adding more butter to the skillet/griddle as needed. See Photo
- To serve:
- Cut each "sandwich" in half. Squirt/spoon strawberry coulis on serving platter or individual plates. Transfer french toasts to serving platter/plates, dust with powdered sugar and garnish with fresh mint sprigs..
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