Sunday brunch will always be my favorite memory. My family would frequent the local Hickory House, which had a good ole’ fashioned country buffet – pleasantly filling our bellies until supper. Or, if we stayed in, my mom would usually still manage to cook a fantastic meal for us to enjoy. Belgium waffles, French toast, pancakes, eggs every way, and loads of bacon were often alternated at the dining room table.
Every year that passed, my mom would try new recipes from her array of food magazines. The best discovery, by far, was the Stuffed French Toast. With its creamy filling and custard-like middle and its buttery crisp toast outside, I really can’t think of anything better. And as much as I love my mom’s orange stuffed French toast, I created this recipe for my berry-loving family. If you recall from my last blog about Honey Buns, I really enjoy creating recipes for my loved ones. It is just another way to say, “I love you”.
Berries & Cream Stuffed French Toast
Scroll down for a printable version of this recipe
Makes 12 Toasts
2 small loaves of French bread
8oz package of cream cheese, softened
2 Tablespoons berry preserves of your choice
6 large eggs
1-1/2 cups milk
2 Tablespoons sugar
Fresh ground nutmeg
Powdered sugar, optional
Fresh berries, optional
1. Trim off the ends of the bread. Slice bread into 1-1/2” wide slices. Using the tip of your knife, carefully make a slit in the top of each slice, pushing about three-quarters of the way through, creating a pocket for the filling.
2. Make filling by combining cream cheese and berry preserves. Stir until completely smooth.
3. Stuff each piece of bread with one heaping tablespoon of filling and gently press to seal shut.
4. In a shallow dish, whisk eggs with sugar until smooth. Add milk and nutmeg, whisk to combine.
5. Dip each piece of stuffed bread into egg mixture and let sit for 30 seconds. Flip bread and let sit in egg mixture for an additional 30 seconds. Remove and set aside on a plate.
6. On a hot skillet or griddle, set to medium/low heat, quickly melt butter and add soaked breads. Cook toasts for about 5 minutes before flipping.
7. Flip toasts and cook for an additional 4-5 minutes on the other side, or until deep golden brown.
8. Remove from skillet and let stand for 5 minutes before serving. This will allow the filling to cool slightly and firm up a bit. Dust with powdered sugar and serve with fresh berries.
Here’s an inside view of these luscious French toasts. So creamy, and just barely sweet – you really must give these a try.
If you‘re a fan of sweet and savory options at brunch, consider serving your stuffed French toasts alongside these healthy Green Bombs. Or with the amazing Sautéed Spinach and Mushroom Crepes that Executive Chef Lisa Counts will be demonstrating on June 24 – be sure to sign up for this virtual class. Plus, you have the opportunity to donate to the Greater Chicago Food Depository, which helps fight hunger in our area, when you sign up.
I’d also like to encourage you to join The Chopping Block’s private Facebook group, full of home cooks sharing their cooking adventures. We look forward to seeing you there!
Berries & Cream Stuffed French Toast
Ingredients:
- 2 Small Loaves French Bread
- 8oz Package Cream Cheese, softened
- 2 T Berry Preserves of your choice
- 6 Large Eggs
- 1-1/2 Cups Milk
- 2 T Sugar
- Fresh Ground Nutmeg
- Powdered Sugar, optional
- Fresh Berries, optional
Instructions:
- Trim off the ends of the bread. Slice bread into 1-1/2” wide slices. Using the tip of your knife, carefully make a slit in the top of each slice, pushing about three-quarters of the way through, creating a pocket for the filling.
- Make filling by combining cream cheese and berry preserves. Stir until completely smooth.
- Stuff each piece of bread with one heaping tablespoon of filling and gently press to seal shut.
- In a shallow dish, whisk eggs with sugar until smooth. Add milk and nutmeg, whisk to combine.
- Dip each piece of stuffed bread into egg mixture and let sit for 30 seconds. Flip bread and let sit in egg mixture for an additional 30 seconds. Remove and set aside on a plate.
- On a hot skillet, set to medium/low heat, quickly melt butter and add soaked breads. Cook toasts for about 5 minutes before flipping.
- Flip toasts and cook for an additional 4-5 minutes on the other side, or until deep golden brown.
- Remove from skillet and let stand for 5 minutes before serving. This will allow the filling to cool slightly and firm up a bit. Dust with powdered sugar and serve with fresh berries.
