Stuffed French Toast has been on our minds a lot recently. It’s been popping up on Pinterest, featured in a magazine, and recently coming up in conversation at the bakery. Friday is always a Challah day here, so we stashed a loaf for our Sunday breakfast this week! And with Strawberry season right around the corner, we thought we’d share our favorite recipe!
Strawberries tend to be our favorite go-to, but feel free to get creative! This recipe works with pretty much anything: Blueberries, Raspberries, Peaches, Strawberries & Kiwis together! The possibilities are endless!! Upgrade your AM this weekend!
Village Bakery Stuffed French Toast
- 2 Eggs
- 1/2 Cup of Milk
- 1/2 teaspoon of Sugar
- 1 teaspoon of Vanilla
- 1 loaf of thinly sliced Challah
- 8 oz of Cream Cheese
- 3 oz of Ricotta Cheese
- 2 Tablespoons of Sugar (more or less to taste)
- Fresh Sliced Strawberries (Or any seasonal fruit!)
In a bowl whisk together first four ingredients, set aside. In a separate small bowl, mix cream cheese, Ricotta cheese, & sugar together. Spread a thin layer of Cream cheese mixture onto each slice of bread. Top half with a single layer of sliced strawberries and top each strawberry piece with remaining bread slices. Press firmly together.
Dip each sandwich into the egg mixture for a few seconds on each side. Cook on a griddle or frying pan on medium low heat until golden brown, 2-3 minutes per side.
Dust with powdered sugar (if you’re feeling fancy!) and serve with maple or strawberry syrup! (We were so excited when they came off the griddle that we forgot to take a picture of the end result! Maybe some of you could share your pictures with us!)