Strawberry Stuffed French Toast

Copeland's of New Orleans Copycat Recipe

1 cup milk
3 cups heavy cream, divided
4 eggs
2 teaspoons vanilla extract
1/4 cup granulated sugar
1 French baguette, sliced diagonally
1 cup strawberries, freshly cut
Powdered sugar for dusting
8 oz cream cheese, softened

Combine milk, eggs, vanilla extract, sugar and 2 cups heavy cream; mix well, then set aside.

Whip remaining 1 cup heavy cream until peaks form. Beat in cream cheese until smooth.  (We added some powdered sugar and vanilla.)

Heat skillet over medium-high heat; add butter. Dip bread slices in batter, making sure to leave them long enough to absorb some of the batter without making them soggy. Place bread in skillet; brown on both sides. Remove bread from skillet and place on a plate. Scoop cream cheese mixture on top of each piece. Top with another piece of toast to form a sandwich. Top with fresh strawberries, dust with powdered sugar and serve immediately.

Will add cinnamon to the batter next time-  we like a lot, nutmeg would also be good.

We took the liberty of using the ingredients with our changes and made it into a casserole and topping with mixed berries instead of all strawberries.

 YUM! You can prepare it the night before and bake in the morning if you like.

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