Stuffed Strawberry Sourdough French Toast
Slightly crispy sourdough French toast filled with sweetened cinnamon cream cheese and juicy strawberries. Then topped off with more strawberries, whipped cream, a dusting of powdered sugar and a drizzle of pure maple syrup...delectable!
Author: Diana Butterfield
- For the French Toast
- 8-10 Slices of Sourdough
- 6 Eggs
- ¼ cup milk
- 2 tsp vanilla
- 1 tsps cinnamon
- 1 Tbsp maple syrup
- Oil & Butter for cooking
- Whipped Cream or Cool Whip and Maple syrup for topping the French toast.
- For the Filling
- 8 oz. cream cheese
- 1 tsp. cinnamon
- 2 Tbsp Brown Sugar
- 1 quart Strawberries
- 1-2 Tbsp Sugar
Thinly slice strawberries. Depending on how sweet your strawberries are, sprinkle them with 1-2 Tbsp of sugar and refrigerate until ready to assemble the stuffed French toast.
In a medium sized bowl add 6 Eggs, ¼ cup milk, 2 tsps vanilla extract, 1 tsp cinnamon and 1 Tbsp maple syrup and whisk together until well blended. Pour into a shallow dish.
Microwave one 8 oz. block of cream cheese for 15-30 seconds or just until soft and slightly warm. Blend in 1 tsp of cinnamon and 2 Tbsp brown sugar. Stir until well smooth and creamy.
Pre-heat oven to 200° degrees
Place nonstick skillet over medium/medium-low heat. Spray with cooking spray and add a pat of butter to melt. Dip both sides of 2 pieces of sourdough bread in the egg mixture and cook until both sides are until golden brown. Add the French toast to a sheet pan and put into the warm oven. Repeat this process until all the French toast is cooked.
To build the stuffed French toast, cover one piece of French toast with cream cheese mixture and top with strawberries. Add another piece of French toast and top with more strawberries and whipped cream. Dust with powdered sugar and drizzle with maple syrup as desired.