Stuffed French Toast

French toast is such a treat in any household. We like to make it extra special by stuffing it! This stuffed French toast is covered with a cinnamon and sugar coating and filled with cream cheese and juicy strawberries. When served with powdered sugar and whipped cream, it’s Stuffed French Toast heaven.I offer up variations if you want to make this for a crowd as well!Stuffed French ToastMake them even better by using freshly picked strawberries from the garden! Typically garden strawberries are much smaller so you will need more for this recipe.Cream cheese stuffed french toast is definitely a decadent treat, but can be made healthier with a few little tweaks. Use whole wheat bread, low-fat cream cheese, coconut oil instead of butter, and omit the powdered sugar. Using locally sourced honey and maple syrup is a great option as well!How Do You Make Stuffed French Toast?Well, there are a lot of varieties for that idea, but I have found this recipe to be the easiest. The breading and stuffing are minimal, meaning it is easy to handle and consume!Can I use other fruits? Yes! While my family loves the strawberry cream cheese stuffed french toast, I love blueberry cream cheese stuffed french toast! I love to add a little lemon zest to my cream cheese and then squeeze fresh lemon juice over top before serving. You can certainly experiment with other fruits!Variations for Stuffed French ToastWant to go in a completely different direction? Try bananas and peanut butter in the middle. You can even add Nutella! Top with syrup and powdered sugar and enjoy and EXTRA rich breakfast. Or how about with a couple of slices of ham and swiss cheese? The options are endless. 🙂Can you double or triple this recipe? Yes, absolutely. This is Strawberry Cream Cheese Stuffed French Toast for two, but I often make it for 5 hungry kids, so I will use at least a loaf of bread! Adapted from I am homesteader.Seriously amazing Stuffed French Toast! Perfect for special occasions! Course: Breakfast Cuisine: American Keyword: stuffed french toast Servings: 4 Author: Amanda Rettke 2 eggs room temperature 1/4 cup whole milk 4 tbsp. whole bread crumbs 1 tbsp. granulated sugar 1 tsp. McCormick ground cinnamon 4 tbsp. cream cheese, room temperature (can use low fat) 1 tbsp. honey 4 slices sandwich bread, can use wheat 8 strawberries, hulled and thinly sliced (or more depending on size) 3 tbsp. unsalted butter powdered sugar and whipped cream for garnish Maple syrup for servingIn a medium bowl whisk together the eggs and milk. Set aside.In a small bowl, combine the breadcrumbs, granulated sugar, and cinnamon. Pour into a shallow bowl or plate. Set aside.In a small bowl, stir together the cream cheese and honey until smooth. (can use a hand-held mixer)Spread two slices of bread with half of the cream cheese mixture. Top the cream cheese of one slice with about 4 to 6 slices of strawberries, leaving about 1/4-inch border. Cover with the other bread slice, cream cheese side down. Working around the entire border, firmly press the edges together, until entirely sealed.Repeat with remaining bread, cream cheese mixture, and strawberries.Coat entirely in the egg mixture followed by dredging in the breadcrumb mixture.In a cast iron skillet over medium-high heat, melt the butter. Cook the toast for about 3 minutes, until golden. Flip and continue cooking until crisp and golden brown. Repeat with remaining toast.Sprinkle with powdered sugar and a dollop whipped cream. Serve with maple syrup.Best served immediately.My recipe for serving a crowd is:8 eggs, room temperature1 cup whole milk1 cup breadcrumbs1/4 granulated sugar1 tablespoon McCormick ground cinnamon1 8-ounce package cream cheese, room temperature (can use low fat)1/4 cup honey16 slices sandwich bread (can use wheat)1 pound strawberries, hulled and thinly sliced (or more depending on size)12 tablespoons (1 stick + 4 tbsps, 170g) unsalted butterpowdered sugar and whipped cream for garnishMaple syrup for servingFollow same directions in the above recipes. meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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