It’s been a while since I’ve shared a recipe here! Gosh, it’s been a while since I’ve had the energy to really cook. Or do much of anything. Turns out the prenatal vitamin I have been taking for the last 4 months contained absolutely zero iron. After switching to a different brand last week, I’ve actually had a lot more energy to do things! It’s amazing how great I feel now that my body isn’t starving for iron. A little PSA: If you’re preggers, don’t use chewable prenatal vitamins, none of them have iron.
For the last 4 months, we’ve made a little family tradition of going out for breakfast/brunch. We have a couple of favorite spots we like, both offering stuffed French Toast on the menu. Our favorite is Eva’s (it’s served with the most delicious blueberry compote) with Lazy Day Cafe at a close second.
Saturday we didn’t feel much like going out, so I searched for a recipe and found something that comes close to Eva’s, but with strawberries and raspberries.
This is based off of Kneaders’ stuffed French Toast, but with a couple adjustments.
Strawberry Stuffed French Toast
Serves 6, Prep Time 15 minutes, Cook time 15-20 minutes
- 1 loaf cinnamon bread*
- 8 oz. cream cheese, room temperature
- 4 tablespoons powdered sugar
- 1/2 pint strawberries, diced
- 2 tablespoons lemon juice
- lemon zest (optional)
- 3 eggs
- 1/2 cup milk
- 1 teaspoon vanilla
- heavy cream
- raspberries and strawberries
- your favorite syrup
Using a mixer (hand or regular) whip the cream cheese and powdered sugar until smooth. Fold strawberries and lemon juice until incorporated. Set aside.
Whisk eggs, milk and vanilla in a dish. Set aside.
Whip the heavy cream. Set aside.
Heat your frying pan to medium-high heat, add a tablespoon of butter.
If your loaf of bread is not sliced, cut thick slices (about 1 1/2 times a normal slice), then cut a pocket into the middle of the bread and fill with strawberry cream cheese. If your bread is pre-sliced, make little sandwiches with a generous amount of strawberry filling inside.
Dip the whole “sandwich into the egg mixture, coating it evenly. Then place in the frying pan with the melted butter. Fry both sides until egg is completely cooked and browned(I like the toast a dark brown on the edges). Serve with whipped cream, strawberries, raspberries and syrup.
*If you don’t have cinnamon bread on-hand, don’t fret! Make a little cinnamon mixture with the following ingredients: 1 tablespoon melted butter, 1/4 cup packed brown sugar, 1 1/2 teaspoon cinnamon, 1 tablespoon flour. Spread a thin mixture on the inside of the bread, then prep as directed above.