stuffed french toast
Great for special occasion breakfasts. Very sweet and good with champagne.
prep time
cook time
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 - loaf braided challah bread, cut into 6 1 1/2 inch slices
- 8 ounces cream cheese, softened
- 1/4 cup strawberry jam
- 1/2 teaspoon lemon zest
- 1/2 cup fresh blueberries
- 1 cup whole milk
- 1 tablespoon unsalted butter, melted
- 2 tablespoons unsalted butter, not melted
- 1 tablespoon brown sugar
- 2 teaspoons vanilla
- 1 1/2 teaspoons ground cinnamon
- 3 large eggs
- - powdered sugar, for dusting
- - maple sugar
- 3 cups strawberries, sliced
- 1 cup sugar
- 1 - lemon, juiced
- - whipped cream
How To Make stuffed french toast
-
Step 1Create a pocket in each slice of bread that your fruit filling can be stuffed into.
-
Step 2In a a re-sealable bag combine the cream cheese, strawberry jam and lemon zest. Then add the blueberries. -
Step 3In a baking dish, whisk together milk, 1T melted butter, brown sugar, vanilla, cinnamon, and eggs.
-
Step 4In a large skillet, melt 2T butter over medium heat.
-
Step 5Using the re-sealable bag as a pastry bag, stuff each slice of bread with 2T of the cream cheese mixture. Place stuff sliced into milk/egg mixture for 10 seconds per side. Place in skillet to brown. Cook each side 4-5 minutes. Work in batches, keeping cooked french toast warm in 200 degree oven.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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