Can I use frozen strawberries for this recipe?

Yes, frozen strawberries can be used as a substitute for fresh ones in this recipe. Just make sure to thaw them and drain any excess liquid. The flavor remains delightful as the filling gets a little sauce-like texture that is equally delicious.

How do I make French toast crispy?

To achieve a crispy exterior while making French toast, use thick slices of bread and ensure your skillet is hot enough before adding the bread. Buttering the pan and allowing the toast to cook longer on each side without flipping too soon will help create that coveted crunchy texture.

Can I prepare this recipe ahead of time?

You can prepare the filling in advance and simply assemble and cook the French toast the next day. Alternatively, you can assemble the stuffed sandwiches and store them in the fridge until you are ready to cook them.

What can I serve with Strawberry Stuffed French Toast?

Strawberry Stuffed French Toast pairs well with a variety of sides like fresh fruit salad, crispy potato hash, or a refreshing smoothie. A drizzle of maple syrup and a dollop of whipped cream enhance the overall experience.

How can I store leftovers?

To store any leftovers, place them in an airtight container and keep them in the fridge for up to two days. For best results, reheat in the toaster or on a skillet to restore the crispiness without losing flavor.

Strawberry Stuffed French Toast

Ingredients

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8 slices thick brioche or challah bread
3 large eggs
3/4 cup whole milk
1/2 tsp cinnamon
2 tbsp butter (for cooking)
1 cup fresh strawberries, diced
4 oz cream cheese, softened
2 tbsp powdered sugar
1 tsp pure vanilla extract
Maple syrup, as needed
Extra strawberries for garnish, as needed
Whipped cream for topping, as desired

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Instructions

Prepare the Filling: Mix softened cream cheese with powdered sugar and vanilla extract in a bowl until smooth. Fold in diced strawberries and set aside.
Assemble the French Toast: Spread the strawberry-cream cheese filling on one slice of bread and top with another slice. Repeat for all slices.
Prepare the Custard and Cook: Whisk together eggs, milk, and cinnamon. Heat a skillet with butter, dip each sandwich in the custard, and cook until golden brown. Serve with maple syrup and toppings.

Notes

For a lighter version, substitute cream cheese with a dairy-free alternative. Use day-old bread for better texture. This recipe can be adapted for gluten-free diets.

Author: Robert Thompson
Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Brunch
Method: Cooking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 10g
Sodium: 300mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 8g
Cholesterol: 125mg