Stuffed French Toast
Stuffed French Toast. I had never heard of it when my husband (then boyfriend) asked for it as his birthday breakfast. I had eaten plenty of French toast in my life but stuffed, never. So, I set out to Google recipes for stuffed French toast. I found so many different variations and being that I wanted to incorporate some fruits I knew I had and ones we both liked, I settled on using strawberries, blueberries and bananas. I liked the idea of warmed maple syrup and a bit of confectioners sugar…
I can still remember putting the plate down in front of him, not knowing if I had made anything that resembled what he was anticipating, but he LOVED IT! He ate TWO of these “sandwiches” which, trust me, is very filling. It has become my go-to recipe for almost every holiday now and since the three fruits I choose to use are red, white and blue, I think it is perfect to serve for a 4th of July breakfast as well!
If you have kids and think they may not enjoy this recipe, just know I’ve taught many a cooking class to kids and summer camps where they’ve helped prep the ingredients and make the French toast and they have all loved it. I’ve never had a complaint. I did have one boy ask if he could use Cool Whip instead of the cream cheese filling and I thought that was a great substitute for anyone who isn’t a fan of cream cheese – even that was delicious!
Happy 4th of July everyone and I hope you enjoy making your patriotic breakfast for those you love =)
Nicole
This is how I decorate the inside layer to look like an American flag!
- 1 8 oz. package cream cheese, softened
- ½ cup powdered sugar
- 1 Tablespoon vanilla extract
- ½ teaspoon cinnamon
- 8 slices bread, white or whole wheat
- 3 cups sliced strawberries, blueberries and bananas
- 3 eggs, beaten
- 2 Tablespoons milk
- 2 Tablespoons powdered sugar, sifted
- 1 Tablespoon butter (for skillet)
- In a small bowl, combine the cream cheese, ½ cup powdered sugar, vanilla extract and cinnamon; mix until smooth.
- Spread one side of each slice of bread evenly with the cream cheese mixture.
- On the cream cheese side of four slices of bread, layer with the fruit.
- Top each slice with a remaining slice of bread, pressing the cream cheese side down onto the strawberries.
- Press together gently to seal fruit inside the sandwich.
- In a shallow bowl, beat the eggs and milk with a fork.
- Dip sandwiches into the egg mixture, turning to soak each side.
- Place soaked sandwich on the hot, buttered skillet and cook on each side until browned.
- Remove sandwich from skillet and cut each sandwich diagonally.
- Top them with remain fruit and sprinkle with 2 Tablespoons sifted powdered sugar.
- Serve with warm maple syrup.
