I was looking for a really special recipe to make for my boys for breakfast Valentine’s morning and was thrilled when I came across this one on Annie’s Eats. I had all of the ingredients on hand except for the bread, so I left the boys in front of the tv and made the quickest trip to the grocery store.
I had never made a french toast before that called for the addition of flour to the egg mixture, but Annie assured us that it allows just the right amount to soak into the bread. The result was amazing. I may never go back to flour-free egg mixtures for french toast again.
And the boys? They loved it (as did I). I don’t think I’ve ever seen the Fruitaholic eat as much as he did that morning, and the Husby quickly retreated into a post-breakfast coma for the next half hour. As for me? I was blissfully full as I did the dishes.
Strawberry Stuffed French Toast – from Annie’s Eats
- 1 Cup Fresh Strawberries, sliced
- 2 Tbsp. Sugar
- 4 oz. Cream Cheese, softened
- 6 Slices Challah, thickly sliced
- 1 Egg
- 3/4 Cup Milk
- 2 Tbsp. Melted Butter
- 1 tsp. Vanilla
- 1/4 Cup Flour
- 1/4 tsp. Cinnamon
- 1/8 tsp. Nutmeg
- 1/4 tsp. Salt
- Unsalted Butter, for cooking
- Maple Syrup, Powdered Sugar and Sliced Strawberries, for serving
Combine strawberries and sugar in a bowl. Set aside for about 15 minutes then stir in the cream cheese until well blended.
Slice a pocket into each bread slice, being careful not to cut all the way through. In a shallow dish, whisk together the egg and milk, then the melted butter and vanilla. Stir in the flour, cinnamon, nutmeg and salt and whisk until smooth.
Fill each bread pocket with the strawberry filing. Place the bread into the egg mixture and allow to soak for 30 seconds on each side. Remove bread from the mixture and allow excess to drip off. Transfer to a plate and repeat with remaining slices.
In a large skillet over medium heat, add 1 Tbsp. butter and swirl to coat. Working 2 slices at a time, add the toast and cook for 2 minutes per side. Repeat with remaining slices, adding more butter to the skillet before each round. Garnish with maple syrup, pwdered sugar and fresh strawberries.