Monday, May 04, 2009
Stuffed French Toast With Strawberries/ 2 Recipes
Nice one to try for Mom's Day, hubbys make this for your special lady.
Try this for any brunch or special occasion as well.
Serve with a side of sausages and scrambled eggs.
Stuffed French Toast With Strawberries
8 slices white or wheat bread, cut 1 inch thick
8 ounces cream cheese
6 tablespoons strawberry preserves
1-1/3 cups milk
2 teaspoons granulated sugar
2 teaspoons vanilla
1 teaspoon cinnamon
4 tablespoons powdered sugar
4 cups sliced strawberries
Cut each bread slice in half crosswise. With a sharp knife cut a horizontal slit in each half slice to make a pocket. In a medium bowl, combine cream cheese and preserves. Spread 1/16 (approximately) of the mixture inside each bread pocket.
Pinch edges of bread together to hold filling.
In a shallow bowl, whisk together milk, egg, sugar, vanilla and cinnamon. Dip filled bread slices in egg mixture to coat. Cook about 6 minutes or until golden brown, turning once.
Top with strawberries and sprinkle with powdered sugar.
STRAWBERRY STUFFED FRENCH TOAST
1 cup sliced strawberries
1/2 tsp. lemon juice
1/2 tsp. lemon zest
4 T sugar
4 - 1" thick slices of French bread
1 cup low fat milk
2 tsp. vanilla extract
1/4 tsp. baking powder
4 egg whites
3 tsp. butter
strawberry or maple syrup
Pre-heat oven to 400 degrees. Mix together the 1 cup of
strawberries, the lemon juice and zest and 2 T sugar. Set
aside. Cut bread slices in half and cut a slit in each
slice to form a pocket. Stuff with strawberries, secure
with toothpicks. Place slices in a 13" X 9" greased or
buttered baking dish. In a saucepan, combine milk, sugar,
vanilla, baking powder and eggs. Mix well. Pour over stuffed
bread, turning to coat. Chill for 30-60 minutes, turning
bread pieces occasionally. Grease another 13" X 9" inch
baking pan. Move bread pieces to this second pan and bake
for 3-6 minutes on each side. Serve warm with syrup and
Yield: 4 Servings