RECIPE #4987 - STRAWBERRY STUFFED FRENCH TOAST, Thursday, April - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE #4987 - STRAWBERRY STUFFED FRENCH TOAST, Thursday, April 4, 2013

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JAMIE PROTICH / THE MAD PLATTER

INGREDIENTS:

1 loaf french bread
3 tablespoons sugar
1 pint sliced strawberries
1 package cream cheese (8 oz), at room temperature
2 whole eggs

1 cup milk
1 tablespoon cinnamon
2 tablespoons butter

DIRECTIONS:

Heat skillet or electric griddle to 325 to 350 degrees.
Cut french bread into 2-3 inch wide slices. Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket' that your fruit mixture can be stuffed into.
In a bowl, place the strawberries and three tablespoons of sugar. Combine well.
Mix room temperature cream cheese and strawberries with mixer or by hand.
In a separate bowl, break 2 eggs; add cinnamon and milk and combine well.
Now, take fruit mixture and stuff into the ‘pockets' of your french bread slices. Place on a baking sheet.
When done stuffing each piece of bread, completely coat each piece in egg mixture. Make sure all sides are covered. Do all pieces before starting to fry.
Put 2 tbsp (you can use less!) of butter into a hot skillet and melt completely. Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until golden brown. Serve immediately.

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