stuffed french toast

Sara_Andrea avatar
By Sara Andrea
from Eugene, OR

Great for special occasion breakfasts. Very sweet and good with champagne.

serves 6
method Stove Top

Ingredients For stuffed french toast

  • 1
    loaf braided challah bread, cut into 6 1 1/2 inch slices
  • 8 oz
    cream cheese, softened
  • 1/4 c
    strawberry jam
  • 1/2 tsp
    lemon zest
  • 1/2 c
    fresh blueberries
  • 1 c
    whole milk
  • 1 Tbsp
    unsalted butter, melted
  • 2 Tbsp
    unsalted butter, not melted
  • 1 Tbsp
    brown sugar
  • 2 tsp
    vanilla
  • 1 1/2 tsp
    ground cinnamon
  • 3 lg
    eggs
  • powdered sugar, for dusting
  • maple sugar
  • 3 c
    strawberries, sliced
  • 1 c
    sugar
  • 1
    lemon, juiced
  • whipped cream

How To Make stuffed french toast

  • 1
    Create a pocket in each slice of bread that your fruit filling can be stuffed into.
  • 2
    In a a re-sealable bag combine the cream cheese, strawberry jam and lemon zest. Then add the blueberries.
  • 3
    In a baking dish, whisk together milk, 1T melted butter, brown sugar, vanilla, cinnamon, and eggs.
  • 4
    In a large skillet, melt 2T butter over medium heat.
  • 5
    Using 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.

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