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Strawberries & Cream Stuffed French Toast

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 5 -8 servings
Course: Breakfast
Cuisine: American , International

Ingredients

  • 1 loaf French bread cut into 3 inch slices
  • 4 eggs
  • 1 cup whole milk or half an half if you're naughty
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • FILLING:
  • 1/2 package 4 oz cream cheese, softened to room temp.
  • 1/4 tsp lemon zest
  • 1 tbsp whole milk or half and half
  • 1/4 cup or less depends on preference powdered sugar
  • 3 tbsp strawberry preserves or strawberry jam
  • maple syrup Powdered Sugar, Fruit, for topping.

Instructions

    Cup of Yum
  1. In a medium bowl with an electric hand mixer, beat the cream cheese until it is a softer, looser texture, about 2 minutes. Mix in lemon zest, milk, and powdered sugar, a tbsp at a time, until sweetened to preference. Once those ingredients are incorporated, use a large spoon or rubber spatula to stir in the strawberry preserves.
  2. Put the cream cheese mixture into a piping bag or ziploc bag with a medium-sized hole cut in a lower corner, and set aside
  3. In a shallow dish, whisk the eggs until they are as homogenized as possible. Whisk in milk, cinnamon, vanilla and salt.
  4. Cut the bread slices in the center of the crust, cutting a 3-4 inch-wide slit that goes 1/2 to 3/4 of the way through the bread, don't cut all the way through. Pipe about 1-2 tbsp of the filling into the cut you made in each slice of bread. Press down gently on the open edge to discourage leaks.
  5. Set the bread down into the dish to soak in your custard for 30 seconds. Flip the bread so the other side soaks for 30 seconds as well.
  6. In a nonstick skillet or giddle over medium heat, cook for 2-3 minutes on each side until golden brown.
  7. Serve with maple syrup, fruit, and powdered sugar.