June 6, 2012

Birthday Breakfast


I love birthdays.  They are such a fun reason to make a regular day just a little bit more special.  For Mike’s birthday breakfast last weekend, I wanted to try something new.  He loves to eat in general, so he’s definitely my best taste tester.

I opted for a Stuffed French Toast recipe that not only had cream cheese involved, but also the addition of strawberries.  My mouth was instantly watering.  Although I had made stuffed French toast before, I couldn’t find my recipe, so after Googling “Cream Cheese Stuffed French Toast” I found this recipe on Annie’s Eats (an excellent blog that I read) and adapted it into my own. 




Whether it’s a birthday, anniversary or just an extra special morning, this recipe is a sure fire way to get everybody in your house smiling!


Strawberry Stuffed French Toast

Print this recipe!


For the filling:

  • 1 C sliced fresh strawberries
  • 1 T sugar
  • 4 oz. reduced fat cream cheese


For the toast:

  • 8 slices of good bread (Challah, or sliced Soft Italian are great)
  • 2 large eggs
  • 1 1/2 C milk
  • 4 T melted butter
  • 2 t vanilla extract
  • 1/2 C flour
  • 1/2 t cinnamon
  • 1/2 t salt


For the filling, combine the strawberries and sugar in a medium bowl.  Mix and set aside for about 15 minutes.  Mix in the cream cheese with an electric mixer for a smooth consistency, or stir for a chunkier consistency.

For the toast, heat a large griddle or skillet over medium heat.  Spray with nonstick spray just before cooking. 

To assemble the French toast, take one slice of bread and spread the desired amount of mixture on one side (too much however, will ooze out during the cooking process).  Top with the other piece of bread and push down slightly to make a sandwich.  Do this for the remaining pieces.

In a shallow baking dish or pie plate whisk together the egg and milk.  Whisk in the melted butter and vanilla.  Stir in the flour, cinnamon and salt and whisk until smooth.  Place the filled slices of bread in the egg mixture, soaking for about 30 seconds per side.  Remove the bread and allow the excess batter to drip off.  Transfer to the griddle and repeat with remaining pieces.  Cook until lightly browned on each side, about 3-4 minutes per side.  Serve immediately with syrup, whipped cream, additional strawberries and powdered sugar (if desired).




This recipe got rave reviews from my taste tester, I hope you like it as much as we did!  Enjoy!

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