Stuffed French Toast with Strawberries

By Yankee Magazine

Jan 01 2007


8 slices white or wheat bread, cut 1 inch thick
8 ounces cream cheese
6 tablespoons strawberry preserves
1 1/3 cups milk
4 eggs
2 tsp. Granulated sugar
2 tsp. Vanilla
1 tsp. 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.