Saturday, April 10, 2010
Cream Cheese and Strawberry Stuffed French Toast
Nothing can set the mood for a great day off better than a delicious breakfast. This morning I decided to make stuffed french toast. I added a layer of fresh strawberries to lighten things up a bit (and to make a dent in the 5 lb supply I impulsively bought this week). This recipe comes together in a snap but has enough sophistication to be a great choice for Mother's Day brunch. The filling is sweet enough that no syrup is necessary, but a sprinkle of powdered sugar really sets the whole thing off.
8 slices of bread (I used homemade white sandwich bread)
Cream Cheese Filling
6 oz. cream cheese
2 Tb. sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 cup strawberries
1 tsp. sugar
1/2 cup milk
1/4 cup flour
1 tsp. sugar
1/2 tsp. vanilla
Hull and slice strawberries and toss with 1 tsp. sugar in a small bowl. Let sit at least 5 minutes.
Mix together cream cheese, sugar, vanilla, cinnamon and nutmeg.
Mix together egg, milk, flour, sugar, and vanilla in a shallow dish (I used a pie plate).
Now You're Cookin':
Spread the cream cheese mixture evenly over 4 slices of bread.
Put a single layer of strawberries over the cream cheese mixture.
Top each sandwich half with another slice of bread.
Preheat a large skillet over medium heat. Add 2 Tb. butter to melt.
Dip two sandwiches on both sides in the egg mixture.
When pan is ready cook sandwiches on each side for about 2-3 minutes. They should be golden brown and slightly crisp.
Add more butter to the pan. Dip and cook the remaining two sandwiches.
Serve with a little powdered sugar or syrup.