Strawberry stuffed French Toast
This recipe, by Margaret Pache of Mesa, Arizona, was a finalist in the 1997 California Strawberry Festival's Berry Off cooking contest.
List of Ingredients
1 cup sliced strawberries
1/2 tsp. lemon juice
1/2 tsp. lemon zest
4 T sugar
4 - 1" thick slices of French bread
1 cup low fat milk
2 tsp. vanilla extract
1/4 tsp. baking powder
4 egg whites
2 eggs
3 tsp. butter
fresh strawberries
strawberry syrup Recipe
Pre-heat oven to 400°F.
Mix together the 1 cup of strawberries, the lemon juice and zest and 2 T sugar. Set aside.
Cut bread slices in half and cut a slit in each slioce to form a pocket. Stuff with strawberries, secure with toothpicks. Place slices in a 13" X 9" greased or buttered baking dish.
In a saucepan, combine milk, sugar, vanilla, baking powder and eggs. Mix well. Pour over stuffed bread, turning to coat. Chill for 30-60 minutes, turning bread pieces occasionally.
Grease another 13" X 9" inch baking pan. Move bread pieces to this second pan and bake for 3-6 minutes on each side. Serve warm with syrup and additional strawberries.
Serves 4
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