Strawberry Stuffed French Toast
This great recipe comes from a charming little Bed & Breakfast. I have only made slight changes, using ingredients that were easier to find in local supermarkets. I believe the final product is pretty close to their highly requested dish. Hope you enjoy it as much as my family does!
This great recipe comes from a charming little Bed & Breakfast. I have only made slight changes, using ingredients that were easier to find in local supermarkets. I believe the final product is pretty close to their highly requested dish. Hope you enjoy it as much as my family does!
- Carbohydrate 90.7094519781568 g
- Cholesterol 282.74937500437 mg
- Fat 32.8595325999649 g
- Fiber 4.2802091548976 g
- Protein 12.1337867128185 g
- Saturated Fat 18.3457215641487 g
- Serving Size 1 1 Serving (252g)
- Sodium 426.83121935107 mg
- Sugar 86.4292428232592 g
- Trans Fat 2.88780368614196 g
- Calories 701 calories
Step-by-step
- Soften 1st TBS of butter and spread along slices of bread.
- Sprinkle 1/2 tsp of cinnamon on each side of both pieces of bread.
- Take one of your slices of bread and spread cream cheese on, spreading evenly.
- Take 1 of your strawberries and slice thinly.
- Then layer the slices on top of cream cheese.
- Take the 2 TBS of strawberry preserves and spread on top of sliced strawberries.
- Take 2nd piece of bread and place on top to make a sandwich.
- Set french toast sandwich aside.
- In a shallow pie plate or bowl, whisk egg, cream and other 1/2 tsp of cinnamon.
- While holding sandwich firmly together, dip all sides of sandwich in egg mixture until completely coated.
- Set aside.
- Heat 2nd TBS of butter in a small saute pan on medium or a griddle heated to 350 deg F.
- Once butter is melted and pan or griddle is hot, begin to cook your french toast sandwich turning after a few minutes, or until cheese is melted & the sandwich is golden brown on all sides.
- Once golden brown, turn up heat a little more to toast each side and crisp it up.
- Warm the 1/4 cup of strawberry preserves either in the microwave or on the stovetop to create a syrup consistency.
- To serve: Plate your sandwich and drizzle strawberry syrup on top.
- You may also slice your second strawberry only from crown to tip without separating it and fan out to garnish and then sprinkle with powdered sugar, if desired.
Swapping standard sandwich bread for thick-cut Italian bread alters the structural integrity of this stuffed toast entirely. Thin slices absorb liquid too quickly and disintegrate upon contact with the pan, whereas a sturdy, open-crumb Italian loaf holds its shape while soaking up the egg mixture. Achieving optimal custard absorption requires holding the assembled sandwich firmly between both hands during the dip so the filling stays contained.
Heat the cooking surface to precisely 350 degrees Fahrenheit or maintain a moderate flame on the stovetop. Butter must foam and subside before the bread touches the metal to prevent burning the milk solids. Cook the sandwich until the exterior turns golden brown, then apply a brief surge of high heat at the very end to crisp the crust. Warming the preserves before pouring transforms a thick fruit spread into a pourable consistency that penetrates the toasted exterior. Pair this dish with crisp, salted bacon to balance the intense sweetness of the fruit preserves and powdered sugar.
