Strawberry-Stuffed French Toast Recipe
1 8 oz. package cream cheese, softened
1/2 C. powdered sugar
1 T. vanilla extract
1/2 t. cinnamon
8 slices bread, white or whole wheat
3 cups strawberries, hulled and sliced
3 eggs, beaten
2 T. milk
4 T. butter, optional
2 T. powdered sugar, sifted
In a small bowl, combine the cream cheese, 1/2 cup powdered sugar, vanilla
extract and cinnamon; mix until smooth. Spread one side of each slice of bread
evenly with the cream cheese mixture. On the cream cheese side of four slices of
bread, layer with some sliced strawberries evenly over the surface of each
slice. Top each slice with a remaining slice of bread, pressing the cream cheese
side down onto the strawberries. Press together gently to seal berries inside
sandwich.
In a shallow bowl, combine the eggs and milk; mix well and set aside.
Preheat oven to 200�F. Spray a large baking sheet lightly with cooking spray and
place in oven. Spray a large non-stick skillet with cooking spray or melt 1
tablespoon butter in skillet over medium-high heat.
Dip strawberry sandwiches into the egg mixture, turning to soak each side. Place
soaked sandwich in the hot skillet and cook on each side until browned. Remove
sandwich from skillet and place on baking sheet in warm oven and repeat until
all sandwiches are cooked.
Just before serving, cut each sandwich diagonally; top with remaining
strawberries and sprinkle with 2 tablespoons powdered sugar. Serve with Warm
Strawberry Syrup (see recipe below) or maple syrup. Serves four.
Warm Strawberry Syrup
1/2 C. maple syrup
2 T. orange juice or Grand Marnier
3/4 C. pureed strawberries
In a small saucepan, combine the maple syrup, orange juice and pureed
strawberries. Heat mixture over medium heat for 5 minutes or until thickened
slightly, stirring frequently. Serve while warm.
Makes 1 1/2 cups.
Recipe from Razzle Dazzle Recipes
http://www.razzledazzlerecipes.com
All graphics from Simply Debbie's