Fresh Strawberries and Cream French Toast
Perfect for holiday breakfasts or any lazy Sunday morning, this strawberries and cream-stuffed French toast recipe only looks like a lot of work. It’s actually quite simple to prepare and is ready in about 30 minutes.
Carolyn Hodges
Carolyn Hodges
Recipe - Heinen's of Rocky River
Fresh Strawberries and Cream French Toast
Prep Time20 Minutes
Servings4
Cook Time10 Minutes
Ingredients
4 oz. Heinen’s cream cheese, at room temperature
3 Tbsp. sugar, divided
½ cup fresh strawberries, finely chopped
3 Heinen’s large cage free eggs
½ cup Heinen’s whole milk, or non-dairy substitute
1 tsp. vanilla extract
¼ tsp. ground cinnamon
8 ¾-inch thick slices Heinen’s challah bread
Unsalted butter
Powdered sugar, for serving
Sliced strawberries, for serving
Maple syrup, for serving
Directions
- In a bowl, stir together the softened cream cheese and 1 Tbsp. of sugar until well combined. Fold in the strawberries and mix until the cream cheese turns pink. Taste and add more sugar if you prefer a sweeter filling.
- In a separate wide shallow bowl, whisk together the eggs, milk, remaining 2 Tbsp. of sugar, vanilla extract and cinnamon. Set aside.
- Spread ¼ cup of the cream cheese mixture on one slice of bread. Top it with another slice of bread and press down gently to seal. Repeat with the remaining bread slices. You should have 4 stuffed sandwiches in total.
- Heat 1 Tbsp. of butter in a large heavy skillet over medium-low heat. Working in batches of two, dip the stuffed sandwiches into the egg mixture, being sure to coat both sides (allow them to soak for 10 seconds per side.)
- Carefully transfer the coated sandwiches to the pan and cook for about 4 minutes on each side, or until golden brown and cooked through. Be sure to maintain even, low heat to allow the French toast to cook thoroughly without burning the outside. Repeat with the remaining 2 sandwiches, adding more butter to the pan as needed.
- Serve immediately garnished with powdered sugar and sliced strawberries. Top with maple syrup, if desired.
20 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Directions
- In a bowl, stir together the softened cream cheese and 1 Tbsp. of sugar until well combined. Fold in the strawberries and mix until the cream cheese turns pink. Taste and add more sugar if you prefer a sweeter filling.
- In a separate wide shallow bowl, whisk together the eggs, milk, remaining 2 Tbsp. of sugar, vanilla extract and cinnamon. Set aside.
- Spread ¼ cup of the cream cheese mixture on one slice of bread. Top it with another slice of bread and press down gently to seal. Repeat with the remaining bread slices. You should have 4 stuffed sandwiches in total.
- Heat 1 Tbsp. of butter in a large heavy skillet over medium-low heat. Working in batches of two, dip the stuffed sandwiches into the egg mixture, being sure to coat both sides (allow them to soak for 10 seconds per side.)
- Carefully transfer the coated sandwiches to the pan and cook for about 4 minutes on each side, or until golden brown and cooked through. Be sure to maintain even, low heat to allow the French toast to cook thoroughly without burning the outside. Repeat with the remaining 2 sandwiches, adding more butter to the pan as needed.
- Serve immediately garnished with powdered sugar and sliced strawberries. Top with maple syrup, if desired.