Wednesday, May 23, 2012

Strawberry Stuffed French Toast

This is an awesome recipe. Very decadent. I failed to take a picture, but you can see what they looked like by going to Southern Plate's website. That is where I got the recipe. Her recipe calls for letting it sit overnight, but I adapted it so that you don't have to let it sit and you can make it right away. You could easily substitute blueberry or raspberry instead of strawberry in this recipe, if you prefer.

Strawberry Stuffed French Toast
1 big loaf of uncut French or Italian bread
8 oz. cream cheese
3 T. of strawberry preserves, plus 1/2 c. for syrup
7 eggs
1 1/2 c. milk
2 t. vanilla
In a mixing bowl, whisk together the eggs, milk and vanilla. Set aside.  Slice the bread into 1 1/2 inch slices. Make a slit into the center of the big slice of bread, kind of like a pocket, but don't go all the way through. Mix together the cream cheese and 3T. of jam. Warm up a skillet and melt a little butter in it, so that the bottom is covered in butter. Spoon the cream cheese mix into the pocket of the bread. Put the bread in the egg mixture and make sure the bread soaks up the egg on both sides. Drop onto the skillet and fry until golden brown. Repeat for all the pieces. Put the 1/2 c. preserves into a bowl and microwave for 30 seconds or so, until syrup consistency.  Serve on the french toast.

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