Breakfast | Brunch | Uncategorized

Stuffed French Toast with Cream Cheese Filling and Fresh Berries

August 17, 2017

Breakfast is my favourite meal, but when I make breakfast for my hubby and I, it usually ends up being brunch because we (more so me) love to sleep in. I’ve had some cream cheese in the freezer that I needed to use up. While walking around the farmer’s market I was inspired by a loaf of challah bread that I bought. For a long time I have wanted to make stuffed French toast, but I wanted to use fresh berries so I had to wait for the summer. I made two types of French toast, some with strawberries and some with raspberries. The stuffed French toast is filled with cream cheese filling and slices of fresh berries. The original cream cheese filling can be found here. You can customize it using your favourite fruits. You could also make a fruit sauce and use it to fill the French toast or simply serve the French toast with the sauce on top (see below).

 

Stuffed French Toast

French toast stuffed with berries and cream cheese filling.

Course: Breakfast, brunch
Ingredients
French Toast
  • 1 loaf challah bread sliced into 6 slices
  • 4 eggs
  • 1/4 cup milk
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1 tsp sugar
  • pinch of salt
Filling
  • 8oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla
  • fresh berries
Fruit Sauce
  • 1 cup frozen berries
  • 1 tsp sugar
  • 1 tsp water
  • 1/2 tsp cornstarch
Instructions
Filling
  1. In a medium sized bowl beat the cream cheese until fluffy. Add the powdered sugar and vanilla. Beat until creamy and all the ingredients are incorporated. Store in fridge until ready to fill the French toast. 

French Toast
  1. Slice a loaf of challah bread into 6 thick slices. For each piece, slice in the middle 3/4 of the way down, this will be for the filling. 

  2. In a pie plate whisk together the French toast ingredients. 

  3. To stuff the French toast spoon the cream cheese filling into each piece of the French toast. Next add slices of strawberries or 4-6 whole raspberries. 

  4. Soak each French toast piece in the French toast custard. Soak for 1 minute per side. Cook on greased griddle on medium heat until golden brown on each side. 

Fruit Sauce
  1. In a small sauce pan add all the sauce ingredients except the cornstarch. Heat over medium low heat until the berries cook down. Add the cornstarch so that the sauce would thicken.

  2. Serve with sauce and a generous sprinkling of powdered sugar and whipped cream. 

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