This twist on the classic French toast is stuffed with sweet strawberries and cream filling. Turn your usual Saturday breakfast into something deliciously out of the ordinary Strawberry Stuffed French Toast!
Strawberries and Cream Stuffed French Toast
I get some serious recipe inspiration from my chef crush, Jamie Oliver. With a focus on healthy food and a knack for simple recipes, what’s not to love?
RELATED: you might also like this recipe – Strawberry Shortcake
So when my mom, who also swoons for Jamie boy, forwarded along his recipe for Berry Pocket Eggy Bread to me, I knew it’d be good. Aside from the difference in names (I’m not sure who the heck calls French toast eggy bread), today’s Strawberries and Cream Stuffed French Toast is a bit different from Jamie’s.
Strawberry Stuffed French Toast Ingredients:
- 2 thick slices of bread
- ½ cup chopped strawberries
- ¼ cup cream cheese
- 2 tsp sugar
- Pinch of salt
- 2 eggs
- 2 Tbsp milk
- ½ tsp vanilla extract
- ¼ tsp cinnamon
- Oil or butter for cooking
Kitchen tools you may find helpful:
We’re sprucing up the strawberries with a bit of cream cheese, sugar, and salt, because if you’re going to make French toast, you’ve gotta go all in. Cut a slit in a thick piece of bread and stuff it all in. The rest is good ‘ole fashion American French toast. Dredge the bread in an egg mixture and throw it on the skillet! And don’t feel limited to strawberries. Whatever kind of berry you have in your fridge in the morning (blueberries, raspberries, you name it) works well too!
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Strawberries and Cream Stuffed French Toast
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Print It Rate ItIngredients
- 2 thick slices of bread
- ½ cup chopped strawberries
- ¼ cup cream cheese
- 2 tsp sugar
- Pinch of salt
- 2 eggs
- 2 Tbsp milk
- ½ tsp vanilla extract
- ¼ tsp cinnamon
- Oil or butter for cooking
Things You’ll Need
Instructions
- Cut a slit in one side of the each slice of bread to form a pocket.
- In a small bowl, mix together the strawberries, cream cheese, sugar, and salt. Gently spoon the mixture evenly into the bread pockets, being careful not to poke a hole in the bread.
- In a large, shallow bowl, whisk together the eggs, milk, vanilla, and cinnamon.
- Gently lay each stuffed bread into the egg mixture, letting each side of the bread soak up as much egg as possible.
- Add a touch of oil or butter to a pan and bring to medium/low heat. Cook each side of the bread until lightly browned, about 4 minutes.
- Serve warm, topped with maple syrup, Greek yogurt, honey, or slivered almonds.
Nutrition
This post originally appeared here on June 26, 2016.
Amanda Davis
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