Stuffed French Toast with Strawberries


(3 votes) 4 3

Serve these with scrambled eggs (add some chopped chives for a nice touch), and your choice of breakfast meat.

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  • 8 slices white or wheat bread, cut 1 inch thick
  • 8 oz. cream cheese
  • 6 Tbs. strawberry preserves
  • 1 1/3 C. milk
  • 4 eggs
  • 2 tsp. granulated sugar
  • 2 tsp. vanilla
  • 1 tsp. cinnamon
  • 4 Tbs. powdered sugar
  • 4 C. sliced strawberries

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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.

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