OMG, this recipe is definitely a keeper!! I had some leftover strawberry cream cheese from the PB & C Sandwiches last week. I had a bit of trouble downsizing the recipe, but decided to wing it. I used about 3 ounces of the cream cheese, about a teaspoon of sugar, 6 fresh strawberries (chopped), about 1/4 teaspoon of vanilla, and a couple shakes of cinnamon for the filling. I used 2 eggs, about a tablespoon of half & half, a dash of salt, and 4 slices of bread. Usually I don't like the soggy egg bread part of french toast, so the next time I try this recipe I will only "egg" the outside portion of the bread. I tried this recipe with fresh blueberries, adding a bit more sugar, and it was also yummy!!Safety note: Studies have shown that there are possible health risks to using raw eggs. Instead, substitute a pasteurized egg product.
Strawberry-Filled French Toast
Filling:
16 oz. cream cheese, softened
1/2 c. sugar
16 oz. frozen unsweetened strawberries, thawed and drained
1 T vanilla extract
1/2 t. ground cinnamon
French Toast:
11 eggs
1/2 c. milk
1/2 t. salt
butter
24 slices of sliced white bread
confectioner's sugar
1. For the filling, mix cream cheese and sugar together until fluffy. Add remaining ingredients and mix until well-blended.
2. For French toast, whisk eggs, milk, and salt together until foamy.
3. Melt 1 Tablespoon butter in a large skillet over medium heat.
4. For each serving, dip 1 slice of bread in egg mixture, turn once to coat, and place in skillet. Spoon about 1/4 cup of filling in center of bread. Dip another slice of bread in egg mixture, turning once to coat, and place over filling.
5. Cook 3-4 minutes or until underside is light brown. Turn and cook 3-4 minutes longer or until other side is light brown. Transfer to a warm plate, cover with aluminum foil, and place in a 200-degree oven until ready to serve.
6. Add more butter to skillet as necessary between batches.
7. To serve, dust each piece of French toast with confectioner's sugar. Makes 12 servings.
16 oz. cream cheese, softened
1/2 c. sugar
16 oz. frozen unsweetened strawberries, thawed and drained
1 T vanilla extract
1/2 t. ground cinnamon
French Toast:
11 eggs
1/2 c. milk
1/2 t. salt
butter
24 slices of sliced white bread
confectioner's sugar
1. For the filling, mix cream cheese and sugar together until fluffy. Add remaining ingredients and mix until well-blended.
2. For French toast, whisk eggs, milk, and salt together until foamy.
3. Melt 1 Tablespoon butter in a large skillet over medium heat.
4. For each serving, dip 1 slice of bread in egg mixture, turn once to coat, and place in skillet. Spoon about 1/4 cup of filling in center of bread. Dip another slice of bread in egg mixture, turning once to coat, and place over filling.
5. Cook 3-4 minutes or until underside is light brown. Turn and cook 3-4 minutes longer or until other side is light brown. Transfer to a warm plate, cover with aluminum foil, and place in a 200-degree oven until ready to serve.
6. Add more butter to skillet as necessary between batches.
7. To serve, dust each piece of French toast with confectioner's sugar. Makes 12 servings.
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