If you followed my blog last summer you’ll remember that I had zucchini fest. I had planted one zucchini plant in my garden that was giving me an abundance of zucchini, so I was trying recipes all the time to use up that stuff. I ended up with 15 different recipes.
Well, this year my zucchini hasn’t started yet, but I have strawberry plants that are going wild. I have already made 4 batches of strawberry freezer jam. So the other night I was trying to figure out what to do with more of my strawberries. I decided something involving french toast sounded good so I went to search the Internet.
I found this great strawberry stuffed french toast recipe at a site called Activity Village and adapted it slightly. It is another great recipe that you could surprise dad with on Sunday morning for Father’s Day breakfast. This was delish. I really loved that you added the cinnamon to the cream cheese filling instead on the egg mixture. Cinnamon in the egg mixture never works for me. It always ends up in globs so I end up leaving it out of the egg mixture and just sprinkling it on each piece as I bake it.
The syrup to top this off is also wonderful. You can use the strawberries that are a little too ripe or mushy in this. We loved this recipe and will definitely make this often, especially if my strawberry plants keep giving me tons of berries.
Make sure to stop back on Friday. I’m gonna have a great main dish you make in the crock pot that will be excellent for Father’s Day dinner. Then Saturday, I’ll share a quick side dish to go along with it. On Monday, I’ll have something new and fun to share with you. I can’t give any details until Monday!
- 1 (8 oz pkg) cream cheese, softened
- 1/2 cup powdered sugar
- 1 Tbsp vanilla extract
- 1/2 tsp cinnamon
- 10 slices bread (I used Texas toast)
- 3 cups strawberries, hulled and sliced
- 4 eggs, beaten
- 2 1/2 Tbsp milk
- 4 Tbsp butter, optional
- 2 Tbsp powdered sugar, optional
- Combine the cream cheese, 1/2 cup powdered sugar, vanilla and cinnamon, and beat until smooth, and then spread 1/2 the mixture on one side of five slices of bread. Top with the sliced strawberries (you will have some extra). Spread more of the remaining mixture on the remaining five pieces of bread and place on top, and make five sandwiches, pressing them together gently to enclose strawberries inside.
- Beat the eggs and milk together and set aside.
- Preheat the oven to 400F . Spray a baking sheet with cooking spray and place in oven to warm up. Melt 1/2 tbsp or so of butter in a frying pan. Take the sandwiches, one by one, and place in the egg and milk mixture, turning so that the mixture covers both sides. Transfer the sandwich to the pan and cook until the first side is lightly brown. Flip over and cook the other side. When both sides are lightly brown, place the sandwich on the baking sheet in the oven to keep warm.
- Before serving, top with the extra sliced strawberries and 2 tbsp powdered sugar. Drizzle with maple syrup or the Strawberry Syrup recipe below. Serves 5.
- 1/2 cup maple syrup
- 2 tablespoons orange juice
- 3/4 cup pureed strawberries
- Combine all the ingredients in a small pan. Stirring constantly, heat mixture over medium heat until it begins to thicken (approximately 5 minutes). While still warm, pour over French Toast and serve immediately.