I have just the thing to get you up in the morning—- Strawberry and Cream Cheese Stuffed French Toast!! A super easy and super luxurious breakfast that will impress anyone.
When I made this my kids asked “who’s coming over?” You see breakfasts usually aren’t too fancy around here–scrambled eggs and fruit, scrambled eggs with hash browns, scrambled eggs with…..oh you get the idea! So, when I made this they thought they were royalty!
My kids really aren’t that deprived are they?? They may grow up hating eggs someday, but I think they will turn out just fine. (I hope!)
To make these use a french loaf and cut it into 1″ slices. I used a multi-grain loaf but plain or wheat will work just fine too! Slather on some of that yummy cream cheese and place on some strawberries. Dip in your egg wash and cook as you would usual french toast. See nothing to it!
Now, I will tell you the best way to eat these is with a fork and not like a sandwich. My husband just insisted on eating these as a sandwich because he said they looked like well, a sandwich. But it ended in a not so pretty mess on his face and hands. Definitely not the best way to impress your guests, but it did impress the kids!
- 1 loaf of french bread
- 2 1/2 cups sliced strawberries
- 8 oz cream cheese softened
- 2 tablespoons honey
- 1/2 teaspoon lemon zest
- 1/2 teaspoon vanilla
- 3 eggs
- 1/2 cup milk
- maple syrup
Heat a griddle to 350 degrees F.
Cut the french bread loaf into 1" slices.
In a small bowl combine the cream cheese, honey, lemon zest and vanilla.
Smear a heaping tablespoon of the cream cheese mixture on one side of a piece of bread then top with strawberries. Spread another heaping tablespoon of the cream cheese mixture on another slice of bread and place on top of the strawberries. Repeat until all of the sandwiches are made.
In a shallow bowl, or pie plate, beat the eggs and milk. Dip each side of the sandwich in the egg wash (do not let it sit in the egg wash too long or you french toast will be soggy). Place on the griddle and cook each side until nice and golden brown. Serve immediately with maple syrup.