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Valentine’s Day Stuffed French Toast

Happy Valentine’s Day!  Hoping you’re all spending some time today with the ones you love.

I made strawberry stuffed French toast for my family this morning and it was delicious.  I love how Valentine’s appropriate strawberries are…they were made for this holiday with their color and heart shape when left whole or sliced.  Of course, it was fitting that strawberries be the filling in one of our favorite breakfasts.

There are many stuffed French toast recipes out there, but I like how simple and true to basic French toast Annie’s Eats recipe is so I used hers.  I’m glad I did.

Slice strawberries and toss with sugar.  Set aside to macerate for about 15 minutes.

Slice challah bread about 2 inches thick so you have plenty of room for the strawberry filling.

Cut a slit in the bread slices being sure not to cut through the other end of the bread.  You don’t want your filling to fall out!

 Grab the bowl of strawberries and add 4 ounces of softened cream cheese.  Mix it up till you have a nice, creamy, strawberry concoction.  Try not to dunk your finger in it.  Oh go ahead, no one’s looking.

Melt a pat of butter in a large pan and heat the pan to medium.  Meanwhile, stuff your bread slices with a bit of the filling.  Oh dear.

Add the slices to the pan and cook for about 2 minutes on each side until golden.

You can top yours with butter and maple syrup or just a little powdered sugar.  We did ours with a bit of both.

Have a lovely Valentine’s Day!

Strawberry Stuffed French Toast (recipe from Annie’s Eats)

Ingredients

For the Filling:

  •  1 cup sliced fresh strawberries
  • 2 tbsp. sugar
  •  4 oz. cream cheese, softened

For the Toast:

  • 4 thick slices bread, such as challah or soft Italian bread
  • 1 large egg
  •  ¾ cup milk
  •  2 tbsp. melted butter
  •  1 tsp. vanilla
  • ¼ cup all-purpose flour
  •  ¼ tsp. ground cinnamon
  •  ¼ tsp. salt
  •  Unsalted butter

To make the filling, combine the sliced strawberries and sugar in a medium bowl.  Mix well and set aside to macerate for about 15 minutes.  Stir in the cream cheese until well blended.

To prepare the toast, carefully slice a pocket into the center of each slice of bread, taking care not to cut all the way through to the other side.  Heat a large skillet over medium heat.  In a shallow baking dish or pie plate, whisk together the egg and milk.  Whisk in the melted butter and vanilla.  Stir in the flour, cinnamon and salt and whisk until smooth.  Fill the pocket of each slice of bread with some of the filling mixture.  One or two at a time, place the filled slices of bread in the egg mixture, soaking about 30-40 seconds per side.  Remove the bread and allow the excess batter to drip off.  Transfer to a plate and repeat with the remaining bread slices.

Add 1 tablespoon of butter to the heated skillet and swirl to coat.  Add the filled slices of toast to the skillet in a single layer.  Cook until light golden brown and crisp, about 1-2 minutes per side.  Repeat with the remaining slices of bread, adding more butter to the skillet as needed.  Serve immediately with maple syrup, powdered sugar and fresh strawberries as desired.

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Comments

  1. What is wrong with me?! I have never made or even eaten stuffed french toast. I am an outcast no doubt. I am a savory breakfast girl. You have inspired me though…. And, I know the sweet-toothed-males in my life would go bananas for this… It’s on the menu this weekend!!! Yum!!!

  2. The sweet can be overkill for me, too. But this is a nice little treat for special occasions, do try it! I meant to serve a little bacon on the side, but I plain forgot! xx p.s. adding a teeny bit of strawberry jam to the cream cheese…just..might..be…necessary:)

  3. That french toast looks and sounds super yummy! Happy Valentine’s Day! 🙂

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