Stuffed Strawberry French Toast
Recipe by Jen Bates for Wyman’s
- 1⁄2 cup (213g) Wyman’s Strawberries
- 1 tsp cornstarch
- 2 tbsp sugar
- 8oz package of cream cheese, room temperature
- 4 tbsp powdered sugar
- 1 tsp vanilla
- Loaf of challah bread
- 1 tbsp of sugar
- 1⁄4 cup milk
- 1 tsp vanilla
- Pinch of Salt
- Optional for serving : powdered sugar, walnuts / pecans, butter, or maple syrup for serving
Place a pan over medium heat and add the Wyman’s Strawberries, the cornstarch, and the sugar. Cook the berries in the pan till bubbling and allow to bubble for 1 minute before removing from heat. Set aside to cool.
Preheat a large pan or griddle to 350°F.
In a clean bowl beat the cream cheese, powdered sugar, and vanilla until smooth and fluffy. Scoop into a piping bag (or a plastic storage bag and cut the tip off of a bottom corner). Cut the challah bread into very thick slices (1” – 11⁄2”). Create a pocket by inserting a sharp knife into the center of the top crust of the bread and then work the knife in both directions, cutting to within 1⁄2” of the sides and bottom. Be careful not to puncture the sides, top, or bottom. Gently part the opening and squeeze in 1-2 tbsp of cream cheese filling. Gently press the bread slice flat again, being careful not to squeeze out the filling.
Mix the eggs, sugar, milk, vanilla, and salt in a container large enough to dunk the bread slices. Apply nonstick spray (or a pad of butter) to the pan or griddle. Dunk both sides of each piece of
bread and then place on the preheated pan or griddle. Cook till the bottom is golden brown, approximately 3 minutes, flip, and cook till the second side is golden.
Top with Wyman’s Strawberry topping and any other optional toppings desired.