RECIPE #4987 - STRAWBERRY STUFFED FRENCH TOAST, Thursday, April 4, 2013
JAMIE PROTICH / THE MAD PLATTER
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
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.