Perfect for a holiday breakfast -- or breakfast any day. This French toast recipe will will leave you as stuffed as the bread.
You will need
- Loaf of French bread
- 1 pt. fresh strawberries plus more for garnish
- 1 tbsp. granulated sugar
- 1 8-oz. package cream cheese
- 4 tbsp. strawberry preserves
- 3 eggs
- 1 c. half and half
- 1 tsp. vanilla extract
- 1/4 tsp. grated nutmeg
- 1/8 c. vegetable oil
- Powdered sugar
- Butter (optional)
Step 1 Cut the bread Slice the bread into 2-inch sections and then, with a paring knife, cut a deep slit along the center of the top of each slice to make a pocket.
Step 2 Cut the strawberries Wash the strawberries and remove the stems. Cut them in half and slice them, and then put them in a bowl. Then macerate them by adding the sugar to the bowl and mixing it in.
Step 3 Combine cream cheese and jam Put the cream cheese and preserves in a bowl and mix them together until they’re well combined. The mixture will resemble strawberry yogurt.
Step 4 Fill the bread Spoon 1 to 2 tablespoons each of the cream cheese mixture and the macerated strawberries into the pockets in the tops of the bread slices. When the pockets are full, squeeze or press the pockets closed.
Step 5 Make egg wash Combine the eggs, half and half, nutmeg, vanilla, and oil in a bowl, mixing it with a fork or whisking it until everything’s thoroughly combined. Preheat a skillet to medium-high heat, dip a piece of stuffed bread into the egg wash for 20 seconds on each side, and fry each slice for about three minutes on each side, until they’re golden.
Add a little butter to the skillet to keep the bread from sticking.
Step 6 Garnish Remove the toast to plates, sprinkle powdered sugar over the tops of the slices, and garnish them with fresh strawberries. Try not to stuff yourselves.
The phrase “French toast” first appeared in print in the Encyclopedia of American Food and Drink in 1871.