Creative Cooking: How to Make a Decadent Strawberry Stuffed French Toast with Leftover Ingredients

So a quick 'left overs' fridge/store cupboard rustle up ... and I bring to you Strawberry Stuffed French Toast, oozing with sweetened cream cheese and strawberries  ... I know! You're so welcome  ... Boom!! The breakfast you never knew you needed! ...

Using leftover sourdough bread, eggs, ripe strawberries, cream cheese, and a hint of sour cream, you can whip up a satisfying breakfast that makes you everyone's favourite person that day!

Recipe for Strawberry Stuffed French Toast

The Ingredients

Cream Cheese Filling

• 8 ounces (1 kg) cream cheese, softened

• 1/4 cup sour cream

• 1 tablespoon lemon juice

• 3/4 cup powdered sugar, plus more for topping

• 2 teaspoons vanilla extract

Strawberries

• 8 ounces (1 heaping cup) strawberries, thinly sliced

• 3 tablespoons granulated sugar

French Toast

• 10-12 slices stale brioche sliced 3/4-inch thick

• 4 eggs

• 1 cup half and half (may sub whole milk)

• 1 teaspoon ground cinnamon

• 1 teaspoon vanilla extract

• 1 tablespoon vegetable oil, divided

• 6 tablespoons butter, divided

Toppings (any of the following)

• icing sugar, fresh berries, syrup, whipped cream, etc.

Method

Strawberries: Add sliced strawberries to a bowl and stir in 3 tablespoons sugar. Let stand for 10 minutes or so to macerate (soften and release their juices).

• Cream Cheese Filling: Add filling ingredients to a large mixing bowl. Beat with a hand-held mixer until smooth; set aside.

• French toast: Add eggs, half and half, cinnamon and vanilla together in a shallow dish and whisk until thoroughly combined; set aside near the stove.

• Assemble: Spread a thick layer of cream cheese filling on one side of sliced bread, leaving ¼-inch border all around. Arrange strawberries in an even layer on top of the cream cheese. Spread another layer of cream cheese on a new slice of bread and place it on top of the strawberries (cream cheese side down) to form a sandwich. Repeat to make 5-6 sandwiches total.

• Cook: Melt 2 tablespoons butter in a large nonstick frying pan or well seasoned cast iron skillet over medium heat along with 1 teaspoon vegetable oil. Dip one sandwich into the egg mixture and turn to evenly coat (see notes on soaking times), let excess drip off then transfer to the skillet. Repeat with a second sandwich. Cook for 2-3 minutes per side, or until golden brown and crispy on each side. Repeat with remaining sandwiches.

• Serve immediately with desired topping such as icing sugar, syrup and fresh berries.