Stuffed French Toast
To honor my best friend on her birthday last year, we started the (liquor-filled) day by eating fresh strawberry and cream cheese Stuffed French Toast.
The recipe starts with some good french bread, preferably cut on the diagonal so that you get pretty wide slices. I learned this the hard way because I did not cut the bread on the diagonal, which resulted in fat, squat french toast. The slices need to be thick because a pocket will be cut into one side and then stuffed with fruit and cream cheese.
It’s important to plan ahead when making this recipe because the cream cheese needs to be soft. I did this by leaving the cream cheese on the kitchen counter for several hours. It helps to have soft cream cheese so it’s easier to mix in the fruit spread (I used strawberry jam). Along with the strawberry jam, I also added chopped fresh strawberries to the softened cream cheese. I guess if you don’t plan ahead, you could just use the flavored cream cheese that is sold at the grocery store.
Cutting halfway through the bread slices results in a pocket that I then stuffed with the cream cheese and strawberry mixture. You can see that I cut through the crust of the bread to form and stuff the pocket.
After stuffing the bread slices with the cream cheese mixture, they are dipped into a milk, egg, and cinnamon bath and then cooked on a hot, buttered skillet until browned. As they finish from the skillet, it’s best to put the slices on a baking sheet and put them in the oven turned to a warming temperature so that you can finish cooking up the rest of the french toast slices. The creamy inside of the french toast gets warm and absorbed into the pores of the french bread. This is a decadent treat, especially when served with the optional powdered sugar, whipped cream, butter, and maple syrup!