Strawberry & Cream Cheese Stuffed French Toast |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I made this last Sunday for our friends that came over our house for brunch. I thought with Mother's Day coming up, this would be a great recipe to share! I make my own brioche (see recipe here: Simple Brioche Loaf) but you could certainly purchase one already made. Read more . Enjoy :-) Ingredients:
for the filling |
12 (or so) fresh organic strawberries, sliced in half |
1 small jar of quality strawberry preserves/jam |
8 oz. cream cheese (very cold), sliced into 12 slices |
for the toast |
8 thick slices brioche bread |
4 large organic eggs |
1/2 cup organic cream |
1/4 tsp. ground cinnamon |
pinch of pink himalayan salt |
fresh strawberry coulis |
1 small package organic strawberries |
fine sugar to taste |
fresh lemon juice, to taste |
unsalted butter, for buttering pan/griddle |
powdered sugar and fresh mint sprigs for garnish |
Directions:
1. Make strawberry coulis:
2. Blend strawberries, sugar and lemon juice with a hand blender of regular blender See Photo. Strain into a bowl See Photo. Pour into a plastic squeeze bottle (if you got one) and chill until ready to use. See Photo
3. For the french toast:
4. Lay out all 8 slices of bread. On 4 of the slices, place 3 slices of cream cheese, some strawberry jam and top with 3 strawberry halves See Photo. Top those with the other 4 plain slices of bread (just like you are making a sandwich!)
5. In a shallow baking dish or pie plate, whisk together the eggs, cream, cinnamon and salt See Photo. One at a time, place the sandwich in the egg mixture, soaking about 20-30 seconds per side. Remove the bread and allow the excess custard to drip off. Transfer to a plate and repeat with the remaining sandwiches .
6. Add about a 1 tablespoon of butter to the heated skillet/griddle and coat. Add the filled slices of toast to the skillet/griddle in a single layer. Cook until light golden brown and crisp, about 1-2 minutes per side, adding more butter to the skillet/griddle as needed. See Photo
7. To serve:
8. Cut each sandwich in half. Squirt/spoon strawberry coulis on serving platter or individual plates. Transfer french toasts to serving platter/plates, dust with powdered sugar and garnish with fresh mint sprigs..
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