Cream Cheese and Strawberry Stuffed French Toast

When it comes to breakfast, I don’t do much cookin’. On weekdays, Brett normally grabs a ham and egg sandwich from Subway, and I’ll munch on a muffin. On weekends, we’ll either scramble a few eggs at home or get something yummy from McDonalds.

Over Memorial Day weekend at the lake, however, I was tasked with making breakfast one morning for my in-laws. I wasn’t about to settle with scrambled eggs and bacon! I wanted to get creative, and I found a few great recipes online for stuffed french toast. I couldn’t wait to give it a shot!

The great thing about this recipe is not only it’s flexibility (you could use any flavor of fruit preserve or cream cheese) but the fact that its quick and easy to put together, and looks very impressive on the plate! We all loved the flavor and texture, too – the cream cheese inside is melted which is a perfect contrast to the crispy, buttery crust.

Whether serving for family or guests, this can’t be beat!

Cream Cheese and Strawberry Stuffed French Toast – adapted from several online recipes

1 loaf of italian or french bread (height and width of at least 3-4 inches)
8 oz cream cheese, softened (we used plain but honey walnut would be great)
several TBS strawberry preserves (again, get creative – your favorite flavor will do!)
butter or margarine
3 eggs
1 tsp cinnamon
powdered sugar, if desired

Mix cream cheese and preserves together in small bowl. Slice loaf of bread into 2-inch slices. Very carefully, cut a slit into the top of each slice, stopping 1/2 inch from the bottom of the slice. The goal is to make a “pocket.” If needed, microwave the bread for a few seconds to soften it up. Fill each slice with a couple TBS of the cream cheese filling. Set upright as you work so filling doesn’t spill out.

Mix eggs and cinnamon. Melt 1 TBS of butter at a time over med-high heat in a large nonstick skillet. One slice at a time, dip all sides of the bread in the egg wash. Slowly set into the hot butter and fry each side for 1-2 minutes until lightly brown. Be sure to fry all sides of the bread (this helps seal the “pocket.”) Add additional butter as needed, if pan is getting too dry.

Sprinkle french toast with powdered sugar if desired. Serve with syrup and additional preserves (I mixed a few TBS preserves with a tiny bit of water to make it more pourable.)

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