Stuffed Strawberry French Toast
2. In a small bowl, whisk the eggs and vanilla together. Lay the sandwiches in a 9x13-in. pan and pour the egg mixture over them. Cover with plastic wrap and refrigerate for 30 minutes or overnight.
3. Melt the butter in a large skillet over medium heat. With your fingers or a pancake turner, remove each sandwich from the pan and place in the skillet. Sauté the French toast for about 4 minutes on each side, or until lightly browned.
4. Place each French toast on a plate, dust with
confectioner's sugar, and garnish with 1/4 of the strawberries. Serve warm.
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