Strawberry Stuffed French Toast

I don’t know what’s going on with my skin right now but my face is broken out like a 14 year-old girl. It could be that I’ve unknowingly been putting conditioner on my face at night instead of my moisturizer. Sometimes when I travel I get creative in finding small bottles to transport my beauty stuff and my Pantene Pro-V was in my moisturizer bottle.

And on my long runs, the tag on my shorts has been rubbing my lower back raw. The same pairs of shorts I’ve been using to run for the past 100 miles are now giving me problems. I blame the increase in humidity here in Florida. But now I have what looks like a “Tramp Stamp” on my lower back. If you don’t know what a “Tramp Stamp” is just pray your daughter never gets one. If you have one, I apologize. That’s just what we called them growing up.

Since my lower back looks like someone poured battery acid on it, it looks like I’ve been getting treatments done to remove my “Tramp Stamp”. Every time I bend over or twist…owww.

So…doesn’t THAT make you hungry! Bahaha. John and I were home one Saturday night and nothing was on T.V. so we happened to be watching Throwdown with Bobby Flay about french toast. John said you gotta try that recipe! I tried to replicate La Isla’s famous french toast but the recipe called for a bunch of hard to find ingredients. So I ended up changing the recipe into something entirely different but still keeping the almond/cornflake crust that the original french toast had. It’s sooo good and with Mother’s Day coming up I think it would be perfect for the occasion. Cream cheese and strawberries are stuffed into an almond crusted bread, toasted, and topped with powdered sugar.

You want pretty thick slices of bread so that you can make a slice to stuff your bread.

Strawberry Stuffed French Toast

Ingredients

    Filling:
  • 2 Tablespoons unsalted butter, softened and more for cooking the french toast
  • 4 ounces cream cheese, softened
  • 1 1/2 Tablespoons strawberry preserves or jam
  • 1 cup diced strawberries
  • 4 thick slices challah, French, or Italian bread
  • Powdered sugar, for dusting
  • Egg Batter:
  • 6 extra-large eggs
  • 1 Tablespoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 2 Tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • Breading:
  • 1 1/2 cups crushed Cornflakes
  • 1 cup sliced almonds

Instructions

  1. In a medium bowl, combine the 2 tablespoons of butter and the cream cheese until combined. Add the strawberry preserves and mix until incorporated. Fold in the diced strawberries into the cream cheese mixture.
  2. Cut bread into thick slices. Make an incision on the crust side of the 4 pieces of bread about 3/4 of the way through. You're creating a pocket to stuff the cream cheese mixture into. Gently spoon 1/4 of the cream cheese mixture into each of the 4 slices of bread and gently close the pocket. Refrigerate the stuffed slices while you prepare the batter and breading.
  3. For the egg batter, add the eggs, cinnamon, nutmeg, sugar, vanilla, and milk to a medium shallow bowl and mix well. Set aside.
  4. Prepare the breading by adding the crushed cornflakes and almonds to a sheet pan. Dip the bread slices in the egg batter making sure to let each side soak for about 20 seconds. Next, dip them into the cereal mixture.
  5. Put a large skillet on medium-high heat and add a couple of tablespoons of butter. When the butter has melted add the stuffed bread slices and brown on each side for 2-3 minutes.
  6. Remove from skillet and serve immediately. Top with a sprinkle of powdered sugar, fresh sliced strawberries, and syrup if desired. The french toast is pretty sweet on it's own so the toppings are more for visual appeal. Unless you are me, then they are just to add more sweetness...

Notes

Source: Inspired by Throwdown with Bobby Flay

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http://www.the-girl-who-ate-everything.com/2011/04/strawberry-stuffed-french-toast.html

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Comments

  1. Yum… I love breakfast because I can get away with eating sweets as my main course!

    I have done granola encrusted French toast before but I love the addition of almonds to the crust here.

  2. Your french toast looks delicious!

    Have you ever tried Body Glide when running? I have problems with my clothes rubbing as well and it is a great solution.

  3. @Jimi,
    Yes, I use body glide but didn’t think I would need it on my lower back. My thighs for sure!

  4. Curse you skin issues!!!! Because of my 5 month old’s skin issues I’m not able to eat ANYTHING (I’m nursing). These french toasties look so good and I’m kind of getting cranky because I can’t eat them….Maybe spending $300.00 on formula isn’t such a bad idea.

  5. Oh you poor thing! I remeber that florida heat, I lived my whole life in Ocala. This looks great.

  6. Are you training for another race?

    This looks delish. Maybe Brett will whip this out for me for Mother’s Day. Ha.

  7. I remember this Throwdown and your recipe looks amazing! I know I wouldn’t mind digging into this on Mother’s Day :)

  8. I could fall in love with this breakfast. The breading really puts it over the top.

  9. @Kristy,
    No I’m not training for another race. Just training my butt not to be chubby!

  10. Just want to let you know that your photo has also appeared on another blog without credit: http://gastrogirl.tumblr.com/post/5042966478/strawberry-stuffed-french-toast

  11. nevermind, it looks like they fixed it!

  12. At least you’re not in minnesota with 40 degree weather! It’s almost May and still feels like winter here…grrr! This french toast looks divine…yum yum yum!!

  13. I will be having that for my Mother’s Day breakfast . . . even if I have to make it myself. Looks delicious!

  14. Ah that does not sound like fun. I remember being in Florida for a wedding in June- my husband and I got up for a run and felt like we were going to die from humidity!

    This French Toast looks delicous!

  15. This looks sooooooo yummy! I swear it will be happening in my kitchen VERY VERY soon.

  16. What a great french toast recipe, can’t wait to try. And oh yeah would be perfect for Mother’s Day brunch, impress the crowd, thanks for sharing.

  17. Wow, what beautiful French Toast, and i am sure it has a wonderful Summery taste!

  18. just saw this on PW!

  19. I tried to make a version of this once, but my bread didn’t hold up=( It was wayyy messy. Yours looks so put together and beautiful. I love the almonds on the outside!

  20. I made this after watching the show and we also had to improvise due to the lack of access to his ingredients. Strawberries worked just fine! I went to our favorite bread store, Great Harvest Bread Co, and purchased their cinnamon chip bread and a box of super crispy cereal from Trader Joes, without nuts due to my daughter having a nut allergy. And it was fabulous! And I am not a big fan of a sweet breakfast!

  21. came from PW – this. looks. amazing.

  22. That stuffed french toast looks amazing! I like that you pressed the almonds onto it!

  23. Oooo the coating looks really nice!

    Might try that on mine: http://irishwishesarespecial.blogspot.com/2011/05/stuffed-french-toast.html

  24. I just featured this recipe on Fun Friday Finds on my blog. I’d love for you to stop by. http://www.itsybitsypaperblog.com

  25. I made this french toast today for my husbands birthday breakfast. Your blog makes me think of the statement on my running bottle. Run to eat!

  26. Just by looking at the photo, I already feel like I’m starving. Thanks for sharing this recipe. I’m to going to bake it this weekend.

  27. O.M.G. this is AMAZING! I have a slight addiction to french toast – so, I will be making this ASAP! Thanks for the recipe – I shared it on my blog!

    Marisa
    http://livinlife941.blogspot.com/

  28. Oh my goodness! This looks heavenly! There are never ever enough strawberries in breakfast foods.

  29. Such a FUN weekend breakfast idea!

  30. Thanks for sharing this recipe. I used your French toast recipe and Paula Deen’s strawberry syrup recipe and they went well together. I did find that the egg batter portion was a big excessive though. I only made half of it and still had leftover.