Strawberry Cream Cheese Stuffed French Toast (David Venable)
French toast is always a crowd-pleaser, but this version, with fresh strawberries and rich cream cheese, will send your family and brunch-guests over the moon!
Tip: You can assemble the French toast the day before to save time. Just place the sandwiches in a covered casserole dish and refrigerate. Dip the sandwiches in the egg batter just before cooking.
- 12 oz cream cheese, softened
- 3 Tbsp seedless strawberry jam
- 1/2 tsp vanilla
- 1-1/4 cups fresh strawberries, sliced
- French Toast:
- 4 eggs
- 3/4 cup milk
- 2 Tbsp orange juice
- 1 Tbsp sugar
- 10 slices challah bread, sliced 3/4-inch thick
- Butter, for cooking
- Strawberry Sauce:
- 2 cups fresh strawberries, sliced
- 1/3 cup sugar
- 1/2 tsp orange zest
- 1 Tbsp orange juice
To prepare the sauce, combine the strawberries, sugar, orange zest and juice in a medium saucepan and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is slightly thickened, 10 to 12 minutes. Set aside and allow the mixture to cool.
To prepare the French toast, combine the cream cheese, strawberry jam, and vanilla until fully incorporated. Spread the cream cheese mixture on the inner side of all the bread slices. Top five bread slices with 1/4 cup of the sliced strawberries, then put the remaining bread slices on top to create a sandwich.
In a medium bowl, whisk together the eggs, milk, orange juice, and sugar. Place the mixture in a shallow dish.
Melt the butter on a skillet or griddle over medium heat. Dip the sandwiches in the egg mixture and allow the bread to soak for a few seconds on each side. Cook the sandwiches until light golden brown, 3 to 4 minutes per side. Drizzle the sauce on top of the French toast. Serve warm.