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Strawberry Stuffed French Toast

Guest Author - Sandy Moyer

Strawberry Stuffed French Toast

  • 6 oz. cream cheese - regular of low fat
  • 1/4 cup maple syrup, divided
  • 8 slices white bread
  • 1 quart fresh strawberries (4 cups) - washed, hulled and thinly sliced, lengthwise
  • 3 T. milk
  • 2 eggs
  • 1/2 tsp. vanilla
  • 1/4 tsp. cinnamon
  • 2 T. vegetable oil
  • 1 cup pancake syrup
  • confectioners sugar

Preparation -
In a small mixing bowl, combine the cream cheese and 2 tablespoons maple syrup. Spread the mixture on the 8 slices of bread, one side only. Lay 4 slices of the bread, cream cheese side up, on a paper towel. Spoon about 1/2 cup sliced strawberries on each slice. Top with the remaining 4 slices of bread, cream cheese side down. Press the "strawberry sandwiches" together lightly. Whisk the milk and eggs together in a small bowl. Whisk in the vanilla and cinnamon. Pour the mixture into a small shallow pan. Heat the vegetable oil in a large skillet, over medium high heat (375º to 400º). Dip the strawberry sandwiches in the egg mixture; turning to coat on both sides. Fry the coated sandwiches in the skillet, about 2-1/2 to 3 minutes per side or until nicely browned, turning over one time. Drain on a paper towel lined plate. Place the remaining sliced strawberries, the remaining maple syrup and the pancake syrup in a microwave safe bowl. Heat the mixture on full power for about 1-1/2 minutes to make a warm strawberry syrup topping. Place the French toast sandwiches on a serving platter and sprinkle with the confectioner's sugar. Serve immediately with the warm syrup topping.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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