Strawberry-Cream Cheese Stuffed French Toast

Servings3

Time to Cook20 minutes

Time to Prepare20 minutes

Farmer approved by Oakridge Poultry

Stuffed French Toast makes a classic recipe decadent! BC Egg Farmer Rebecca Herfst demonstrated her recipe on Global TV’s Saturday Morning Chef segment for us. If strawberries aren’t your thing, try this with peaches, blueberries, or raspberries!

Ingredients

Stuffed French Toast

2 eggs
1/2 cup milk
1/2 tsp sugar
4 oz cream cheese
1/2-1 cup slices strawberries
6 slices thick white bread or any bread you prefer

Strawberry Sauce

1 1/2 cups sliced strawberries
1/2 cup sugar
1/2 lemon zest and juice

Instructions

Stuffed French Toast

Whisk eggs, milk and sugar together, set aside.
On one side of each slice of bread spread cream cheese. Divide strawberries between half of the bread slices. Close and you’ll have 3 sandwiches.
Heat up griddle or skillet on med-low heat.
Dip the sandwiches in egg mixture for 5-10secs per side. Set on plate.
Melt butter in the skillet, then place sandwiches in pan. Cook for 2-4 mins per side or until nice and golden brown.
Serve with strawberry sauce, maple syrup, icing sugar and/or whipping cream. Enjoy!

Strawberry Sauce

Add all ingredients to a sauce pan and bring to a boil.
Reduce heat and simmer for 15-18 mins till sauce thickens. Cool. The sauce will also thicken as it cools.
Sauce can be made the night before and refrigerated.