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Strawberry Stuffed French Toast

Prep Time 10 minutes
Cook Time 20 hours 10 minutes
Yield 8

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...

Recipe Notes

Source: Inspired by Throwdown with Bobby Flay