STRAWBERRY SHORTCAKE STUFFED FRENCH TOAST

Breakfast is most definitely my favorite meal of the day. During the week our mornings are quite busy.Three days a week Charlie has football weight training an hour before schools starts. We’re out the door by 6:30 Monday, Wednesday, and Friday, meaning that I am up no later than 5:30. These are NOT the mornings to get fancy in the kitchen.  So we started having breakfast for dinner once a week, and it is the kids’ favorite night. I think they would eat pancakes, waffles or french toast every night if I allowed it.

Whether you try this strawberry shortcake stuffed french toast for breakfast, brunch, or brinner, it is sure to become a family favorite.

STRAWBERRY SHORTCAKE STUFFED FRENCH TOAST

 

Author: Heather Kinnaird

Recipe type: Breakfast

Serves: 4 servings

INGREDIENTS

• 1 loaf brioche of challah, cut into 8 slices
• 3 eggs
• 1½ cup whole milk
• 1 Tbsp sugar
• 1 tsp vanilla
• ½ tsp salt
• dash of cinnamon
• 2 Tbsp butter
• 4 Tbsp cream cheese
• 1 cup of strawberries, hulled and sliced
• 1 cup of heavy cream, whipped
• powdered sugar for topping

INSTRUCTIONS

1. in a shallow baking dish (large enough to fit the bread slices) whisk together the eggs, milk, sugar, vanilla, salt, and cinnamon
2. spread each slice of bread with ½ Tbsp cream cheese, and top half of the slices with strawberries
3. sandwich together - to make 4 sandwiches
4. place sandwiches in the egg mixture (1 or 2 at a time), and soak 1 minute per side
5. melt 1 Tbsp butter in a large skillet over medium, to medium low heat
6. place 2 stuffed french toast into the skillet, and cook 4 - 5 minutes on each side (make sure the egg mixture is completely cooked)
7. keep french toast warm in a 200 degree oven while you finish the batch
8. repeat with the remaining 2 sandwiches
9. top each stuffed french toast with powdered sugar, sliced berries, and freshly whipped cream