Strawberry Stuffed French Toast2012-04-11
- Servings : 6
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 0m
I remember Sunday afternoon brunches at a local hotel we used to go to after church. They had Stuffed French Toast and it was heavenly.
If you are a “brunch” person, this recipe would be wonderful to serve mid-morning along with sliced ham or bacon, scrambled eggs and fresh fruit. It transcends the old stand-in plain french toast and becomes something a little more special, and a little more of a “wow” factor and is pretty to look at as well!
And it’s delicious.
It’s fairly easy to make as well, especially if you just start out with a few prep steps and have them right at your side as you grill these up at your stove. So let’s make Stuffed French Toast!
Mix it with your mixer until it’s smooth and creamy. There will be little chunks of strawberry from the jam, and that’s okay! The color reminds me of that frozen cranberry dessert my aunts used to make at Thanksgiving and Christmas. And I’m pretty sure I could just stop at this point and eat this with a spoon. But I digress.
Next, prepare your egg custard batter.
Get two relatively shallow bowls or dishes. In the first, sprinkle in 1/2 c. sliced almonds and shake it to make it level and spread all over the dish. In the other, crack in four eggs. Pour in 1/2 cup of milk, one teaspoon of vanilla extract, and one tablespoon of cinnamon.
Then, grate 1/4 teaspoon of nutmeg (or use already ground) into the mix and whisk it all up with a fork. Sprinkle two tablespoons of flour in and whisk it up with a fork again. The flour keeps the batter from being soggy when your fry up your bread.
Get some lovely ripe strawberries and slice about one cup (one cup after slicing!). I initially sugared these, but next time I won’t. The rest of the filling is sweet enough to compensate.
IF you like things really sweet, however, pour two tablespoons of sugar over these.
Mix it up and just to get it mascerating quickly by using a fork and to press down on the strawberry slices. This gets the juices flowing.
My Mom taught me that years ago…and I still remember!
Now, get an entire loaf of french bread. My french bread makes eight perfect stuffed french toast rounds and I’ve tried to make the egg quantity just right for that as well as the filling. Depending on the size of french loaf you get, it could vary.
Slice your french bread into 1 1/2 to 2 inch slices.
Now take one of your slices and cut open one side of the bread. IMPORTANT! Do NOT cut all the way through the bread!
What you’re trying to do is cut a “pocket” into the slice of bread, and stuff it, so you want a little left around the sides and the back shouldn’t be touched at all! Once you make your initial slice, just make small strokes inside of it to make your pocket. And I just realized Kayla needs a manicure while looking at these pictures!
Now take about two tablespoons of your cream cheese mixture and spread it with a spoon right inside of this pocket.
Then take another spoon and stick some of your sliced strawberries inside as well, making sure to spread them down the length of the crack.
Then kind of press the edges closed, making sure there isn’t a lot of goop coming out of them. Finish with the remaining seven slices of bread.
Next take a heavy skillet and add four tablespoons of butter into it and let it melt over medium heat.
Take one of your bread slices, and dip both sides into the egg mixture.
Coat both sides evenly.
Then dip it into the almonds. If you don’t like nuts, like my daughter Tori, you can skip this step, but it adds a wonderful crunch to the french toast. Can you imagine NOT liking almonds? Mercy goodness, I can’t!
After you dip both sides in the nuts, place it into the fry pan.
At this point, I switched to using tongs and I highly recommend it. This way, you don’t have “eggy” fingers and don’t leave fingerprints in your bread!
Finish with three more french toast pieces.
And let them bubble and brown up in the butter for 2-3 minutes per side. Then flip them over.
Let this one fry for about 2 minutes more until they are all wonderfully golden and browned outside.
And, this step is optional, but depending on how much egg mixture you get on the sides, you may want to take your tongs and hold the pieces to brown the edges a little.
Just hold the piece on end and let the edges fry, turning the piece to get all sides.
Now place your stuffed french toast piece on a plate and sprinkle it with powdered sugar.
And this is the exciting part, slice it open.
The heat has now warmed and made the filling melty and gooey, and scrumptious!
It is really dangerous that I know how to make this now.
TRULY dangerous indeed!
- 1 loaf french bread
- 1 c. sliced fresh strawberries
- 2 T. sugar (optional)
- ½ c. strawberry jam
- one package cream cheese, room temperature
- 4 eggs
- ½ c. milk
- 2 T. flour
- 1 t. vanilla
- 1 T. cinnamon
- ¼ t. nutmeg
- ¼ c. butter (4 T.)
- ½ c. sliced almonds
- powdered sugar for garnish
- If desired, mascerate the strawberries with the sugar in a bowl by sprinkling with sugar and mixing well (can lightly press with a fork to get the juices going). Otherwise, simply slice strawberries. With an electric mixer, mix together the cream cheese and strawberry jam.. Cut bread into 2 inch pieces and then slice a “pocket” in it by slicing it on one side but not all the way through the other three sides. Spread about 2 tablespoons of the cream cheese mixture inside the pocket and also 2 T of the strawberries. Pinch open edges of bread together to seal and then beat eggs, milk, flour, vanilla, cinnamon and nutmeg together in a shallow bowl. Dip each slice of bread in egg mixture, coating completely. If desired, dip into almonds. Heat butter in skillet over medium heat (don’t brown) and then place bread in butter and fry on both sides (about 2 minutes per side). until browned and golden. Sift powdered sugar over top and garnish with sliced strawberries. Use maple syrup in desired.
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