While at the farmer’s market yesterday, I spotted a gorgeous loaf of fresh French bread.
Although this recipe contradicts my goals for Lent, the beautiful, crusty, soft French bread was screaming out to me. It was screaming, “stuff me!”
So that’s just what I did.
Next, slice a pocket into the middle of each slice of bread. Be careful not to cut through the sides or bottom.
Give the two a good stir to combine into a creamy mixture.
After about 20 seconds, flip the bread to coat the other side.
Strawberry Stuffed French Toast
Adapted from tastykitchen
1 loaf French bread
1 cup fresh strawberries, finely chopped
1 Tablespoon sugar
3 Tablespoons strawberry jam
1 package cream cheese (4 Oz), at room temperature
3 whole eggs
1 Tablespoon cinnamon
½ cup milk
2 Tablespoons butter
- Cut the French bread into 1/5-2 inch slices. Carefully cut a pocket into the middle of each slice being careful not to cut the sides or bottom. Set aside.
- In a small bowl, stir together the strawberries and sugar then set aside. Cream together the cream cheese and strawberry jam then add this mixture to the fresh strawberries. Fold to incorporate.
- Spoon 2-3 tablespoons of strawberry mixture into the pocket of each slice of bread. Gently squeeze together the opening to seal the mixture inside. Set aside.
- In a shallow baking dish, whisk together the milk, eggs and cinnamon until well combined. Place 2-3 slices of stuffed bread into the batter at a time. Be sure to only coat as much bread as can fit into your frying pan at a time. Let each side sit in the batter for 20 seconds before flipping to coat the other side.
- Heat 1/2 tablespoon of butter in a non-stick grying pan over medium high heat. When hot, place the egg coated bread into the frying pan and cook each side until golden brown, 3-5 minutes. Upon cooking each batch, add another 1/2 tablespoon of butter.
- Dust the cooked French toast with powdered sugar and top with fresh strawberries to garnish.
Sunday morning brunch just got better.