Wednesday, February 1, 2012

Strawberry & Cream Cheese Stuffed French Toast

This is the best stuffed French toast I've ever had. I'm rarely a fan because the toast is just soggy and mushy - so not good. But this stuff was good. It was tender inside {without being mushy}, had a nice crunch from baking and the caramel-y crunchy stuff on the bottom? Delicious! We made this for one of our mornings watching General Conference last October. It may just become a conference tradition.

Strawberry & Cream Cheese Stuffed French Toast
Recipe from Jamie Cooks It Up!
Time: 20 minutes prep + overnight refrigeration then 60-90 minutes baking
Yield: 10 servings

1 loaf french bread
1/2 C melted butter
3/4 C brown sugar
1/2 C corn syrup

8  oz cream cheese
1 egg
1/3 C sugar
1/2 C strawberry jam

8 eggs
1 C milk

Fresh Strawberries
Powdered sugar
1. Combine the butter, brown sugar and corn syrup.
2. Slice up your bread. You want the pieces to be about 1/2 inch thick.
3. Spray a 9x13 pan with cooking spray. Pour the butter/brown sugar mixture in the bottom of the pan.
4. Smooth it all out, so it covers the bottom entirely.
5. Lay your slices of bread on top of the buttery brown sugar. I had to cut some of my slices in half, still turned out great! You can have them touch each other, just not overlap.
6. In a separate bowl combine the cream cheese, egg, sugar and strawberry jam. Beat with hand held beaters (or in your stand mixer) until nice and smooth. Pour it right over the top of the bread.
7. Layer more bread over the top of the cream cheese filling.
8. In another bowl (ok, this takes a lot of bowls!) combine the 8 eggs and 1 C of milk. Whisk them around until well combined. Pour over the top of the bread.
9. Sprinkle the top of the bread with some cinnamon.
10. Cover and refrigerate overnight.
11. Bake in the morning at 350. Depending on how quickly your oven cooks, and how cold you keep your fridge you will need to bake it for 1 to 1 1/2 hours. It needs to soak up all of the egg and milk juice, and have time to caramelize along the bottom. Take the foil off for the last 15 minutes of cooking.
12. Serve with fresh strawberries and powdered sugar. You can also use frozen strawberries. This is the middle of the winter after all! Just be sure they have had a chance to thaw.

1 comment:

Dawn said...

do you know how many people look at my like I'm crazy when I tell them that I use french bread for french toast? thank you so much for helping me see that I'm not the only one who does this..
also... I made this recipe in january.. so good!
what I did was:
1. i didn't use strawberry jam, just fresh strawberries with the cream cheese and powdered sugar
2. I made a pocket in the french toast (which meant i had to cut pretty thick slices) stuff the strawberries and cream cheese inside, closed it and
3. put the huge slice of french toast and all her strawberry goodness in the egg and milk wash (but literally for like 2 seconds then flip! 2 more seconds. and plopped it on a hot skillet

(p.s. i hate soggy french toast too, and this didn't turn out soggy)

It was super easy and like i said before... sooooo good.!


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