Cream Cheese Strawberry Stuffed French Toast Recipes

CREAM CHEESE STRAWBERRY STUFFED FRENCH TOAST

Steps:

• In a medium bowl, whisk together the eggs and milk. Set aside.
• In small bowl, combine the bread crumbs, sugar, and cinnamon. Pour into a shallow bowl. Set aside.
• In a small bowl, stir together the cream cheese and honey until smooth.
• 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 bread crumb 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.

STRAWBERRY STUFFED FRENCH TOAST

Steps:

• In a medium bowl, combine the whipped cream cheese with the honey and strawberries, set aside.
• In a large shallow bowl, add the milk, eggs, vanilla extract, cinnamon and salt and whisk to combine.
• Spread the cream cheese mixture on 6 slices of brioche, then seal with the other 6 slices.
• Heat a medium non-stick skillet over medium heat. Add ½ tablespoon butter to the skillet.
• Dip the stuffed brioche in the egg and milk mixture, dredging them well on both sides so they are coated in the batter. Immediately transfer from the bowl to the skillet. Cook for 3-4 minutes until edges become golden brown, then flip and cook on the other side for an additional 3-4 minutes. Repeat for the remaining 5.
• Remove from heat and serve with extra strawberries and maple syrup and powdered sugar, if desired.

STRAWBERRY CREAM CHEESE STUFFED FRENCH TOAST

Steps:

• Prep your bread by slicing a pocket into each one (see my tips above).
• In a large bowl, mash together 1 package of cream cheese and 2 teaspoons of vanilla until well combined. Stir in 1 1/2 cups strawberries.
• Put a generous amount (I put about 2 heaping tablespoons) of your cream cheese mixture inside each bread pocket and press each slice closed. Set aside.
• In a medium bowl, whisk 3/4 cup heavy cream, 4 eggs, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1 tablespoon sugar until fully incorporated.
• Soak each bread slice in the custard about 20 seconds each side before frying on medium heat (you can use oil or a combination of oil and butter). Fry until golden (about 2-3 minutes) then flip and continue cooking until the other side is golden too.
• Serve with maple syrup. You can also sprinkle with confectioner's sugar and serve with extra strawberries if you have it.

STRAWBERRY CREAM CHEESE FRENCH TOAST

Steps:

• Generously grease a 9x13-inch baking dish.
• Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
• Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
• Remove baking dish from refrigerator 45 minutes before baking.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
• Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix in 1 cup sliced strawberries; cook and stir until strawberries have softened, about 10 minutes. Add butter; stir until melted. Serve hot over French toast.

STRAWBERRIES AND CREAM STUFFED FRENCH TOAST

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and beat until smooth. Add the jam and a pinch of salt and continue to beat until thoroughly combined. Using a paring knife, make a slit in each bread slice about 2 to 3 inches long and deep; this pocket will hold the filling. Using an offset spatula, divide and stuff the filling equally into the pockets, making sure it's not a big lump. Set aside.
• In a shallow dish, add the eggs, milk, vanilla extract and almond extract. Mix with a fork until combined. Dip the challah into the mixture, turning to coat both sides. Let sit and soak while you heat your butter.
• In a large nonstick skillet, add the butter and heat over medium heat until it begins to foam. Add the challah, allowing any excess egg mixture to drip off, and cook until golden brown and cooked through, flipping once, about 3 to 4 minutes per side.
• Place the French toast on a serving dish. Serve with a drizzle of sweetened condensed milk and garnished with strawberries.
• In a large bowl or the bowl of a stand mixer, combine the flour, sugar, yeast, orange zest and salt and whisk together. In a medium bowl, whisk together the water, orange juice, oil and 2 of the eggs.
• Add the wet to the flour mixture; stir to combine. Knead, either by hand on a floured surface or with a dough hook on medium speed for 7 to 10 minutes, adding more flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough.
• Transfer the dough to a large oiled bowl. Cover with plastic wrap and let stand at room temperature until doubled in size, about 2 hours. (Alternatively, chill the dough in the refrigerator overnight, then let stand at room temperature for 1 hour before shaping.)
• Divide the dough into 4 pieces. Divide each into 3 logs and braid. Place on 2 baking sheets lined with parchment paper, spacing them evenly apart. Cover loosely and let rise 30 minutes.
• Preheat the oven to 375 degrees F.
• In a small bowl, whisk together the remaining egg and 1 tablespoon water. Brush the loaves with egg wash and sprinkle with poppy seeds. Bake until they are golden and have an internal temperature of 190 degrees F; begin checking for doneness at 18 minutes. Transfer to a wire rack to cool slightly and enjoy. (Challah is best eaten within 24 hours. After that it's ok if you toast it or use it for French toast. It also freezes well!)

CRUNCHY STRAWBERRY STUFFED FRENCH TOAST

Steps:

• In a small bowl, mix together cream cheese, strawberry preserves and powdered sugar until smooth.
• In a shallow bowl, whisk together eggs, milk, sugar and vanilla.
• Place crushed corn flakes in another shallow bowl.
• Spread cream cheese mixture thickly on one side of one piece of bread.
• Top with another slice of bread, making a sandwich.
• Cut in half diagonally.
• Melt a little butter in skillet.
• Dip both sides of sandwich in egg mixture and then in corn flakes.
• Fry in melted butter until golden brown on both sides. (Add a little more butter to pan with each batch.).
• Place on serving dish and sprinkle with additional powdered sugar.
• Garnish with strawberry fans.
• Serve with maple syrup and whipped cream, if desired.