Strawberries and Cream Cheese Stuffed French Toast

Strawberries and Cream Stuffed French Toast

YIELD: SERVES 6

I use our go-to homemade whole wheat bread but you could use any bread you like as long as it is fairly hearty (not super thin and soft). My friend, Lien, who gave me the recipe which I adapted slightly, adds a couple tablespoons chopped almonds to the cream cheese filling which would be delicious (but not welcomed by my children). Also, any kind of milk can be used (dairy, coconut, almond). This stuffed French toast is really adaptable - change out the fruits, use chocolate chips in place of the fruit, jam instead of fruit or chocolate - the options are endless really. If you don't use all 16 ounces of strawberries for the filling, you can top the French toast with the extras or just eat them while cooking up the French toast.

INGREDIENTS

Filling:
• 8 ounces light cream cheese
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 2 tablespoons light brown sugar
Fruit:
• 16 ounces fresh strawberries, hulled, washed and sliced
French Toast:
• 12-14 slices hearty sandwich bread
• 4 large eggs
• 1 1/2 cups milk
• 1/2 teaspoon vanilla extract
• Dash of ground cinnamon
• Powdered sugar for sprinkling

DIRECTIONS

1. In a medium bowl, cream together the cream cheese, vanilla, lemon juice and brown sugar until the mixture is light and creamy.
2. Spread the mixture evenly among each slice of bread. Layer strawberry slices on top of the cream cheese mixture on half of the bread slices. Top with the remaining pieces of bread that have been spread with the cream cheese mixture. You should have 6-7 french toast sandwiches total.
3. In a shallow dish or pie plate, whisk together the eggs, milk, vanilla and cinnamon for the French toast. Preheat a nonstick griddle (or a skillet on the stove) over medium heat. Lightly butter the griddle or skillet (or spray with cooking spray or use a bit of coconut oil) if needed. I don't usually grease my griddle but every griddle/skillet will differ.
4. Carefully dip each stuffed French toast (working in batches if needed, depending on the size of your griddle/skillet) in the egg mixture on both sides and place on the hot griddle. Cook for 2-3 minutes on each side, adjusting the heat as needed to get perfectly golden French toast.
5. Serve warm with a dusting of powdered sugar.

Recipe Source: adapted from a recipe, Lien sent me a long time ago

http://www.melskitchencafe.com/strawberries-and-cream-stuffed-french-toast/

I wanted to do something special for Valentine's Day. These were so fun!  I used frozen strawberries from Costco and store bought wheat bread.  I think they would  have been even yummier if the cream cheese inside had been mixed with powdered sugar.