Strawberries and Cream Stuffed French Toast

Strawberries and Cream Stuffed French Toast puts vanilla extract, lemon juice and light brown sugar at the center of a breakfast recipe and finishes in about 21 minutes, enough for 6 servings.

• Yield 6 servings
• Ready in 21 minutes
• Prep 15 minutes
• Cook 6 minutes

Ingredients

Filling

• 8 ounces ( 227 g ) 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 ½ cups milk
• ½ teaspoon vanilla extract
• Dash of ground cinnamon
• Powdered sugar for sprinkling

Instructions

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.
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.

Give it a minute off the heat, then serve it while it is still hot.