You’ve never really had French toast until you’ve had strawberry cream cheese stuffed French toast. With a glorious strawberry cheesecake filling then drenched in luxurious custard before frying, it’s French toast for days when average just won’t do.
Red and I have this bad habit of eating out when we’re very (very) hungry. This is one of the very first lessons in Saving Money When Eating Out 101 – eat a light snack before you go out so you don’t end up overeating and overspending.
We know this, but hunger often strikes us when we’re already out doing errands with no snacks in sight (Lesson 2: always have snacks in your purse). So we usually end up ordering half the menu. We bring leftovers home (we’re not too proud to carry doggie bags) but still. It’s a habit we’re trying to get rid of.
So one Saturday, at brunch, we deliberately only ordered one dish each (and of course a mimosa for me). There was this awesome looking strawberry cream cheese stuffed French toast on the menu that I really, really wanted to order too (the table beside us had it) but being a good soldier, I sadly looked away and just quietly ate my eggs benedict.
Strawberry cream cheese stuffed French toast
It stayed on my mind though, that French toast. I thought about it for days. So I finally did something about it and attempted to recreate it at home. I don’t know how the restaurant’s strawberry cream cheese stuffed French toast tastes like but this homemade one is delicious.
There’s French toast. And there’s French toast that’s filled with cream cheese and strawberries. This is an indulgence for sure (I felt each bite go straight to my thighs) but hey, we have to reward ourselves sometimes right? This is the kind of breakfast you make for yourself when you need cheering up, when you have company, if you’re celebrating an anniversary and breakfast in bed is in order. It’s that kind of French toast.
Tips for making a pretty stuffed French toast
The rules for making stuffed French toast are slightly different from making regular French toast. Though we will still eat this however it looks like, we don’t want to serve a soggy mess to our guests or loved ones, yes? So here are some of the things I learned:
- Forget about the pre-cut bread slices. Buy a whole loaf (something sturdy and crusty) and slice them at home yourself.
- Also forget about spreading the filling on two bread slices then frying them – just leaves too much room for disaster (think: filling oozing out on all 4 sides). Make bread pockets instead. Cut the bread about 1 to 1.5 inches thick then cut along the top to create a pocket inside your bread where the filling will go. Be careful not to cut all the way through.
- Stale bread is better but you can still use fresh bread; you just need to dry them out on the counter before using. I laid mine out for a few hours.
- Don’t over soak the toast before frying. But don’t under soak them either. I’d say about 15-20 seconds on each side. And only soak just when you’re about to fry. This means don’t soak everything at once unless you have a giant pan where you can fry everything at the same time.
- Make sure your pan is hot enough. I try to keep mine at medium heat.
- Don’t use just butter for frying. It burns too fast. You can use a butter & vegetable oil combo.
- Change your oil often. You don’t want nasty stuff from the previous batch sticking to your new batch.
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Have a wonderful morning!
That is it. Just a bit of planning and preparation for a delectable treat. Buy the ingredients today and have a wonderful time making and eating it on the weekend.
(Recipe adapted from Just A Taste).
Happy stuffed French toasting!
Did you make this strawberry cream cheese stuffed French toast? Tell me about it in the comments section below. I’d love to hear all about it.
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