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Strawberry-Maple Stuffed French Toast




Source of Recipe


Chef Madonna L. Berry of Newbury College


Recipe Introduction


This delicious brunch item can be prepared the day before and reheated just before the guests arrive. Feel free to substitute your favorite preserve.

Yield: 8 Generous Servings


List of Ingredients




1 loaf challah bread, sliced 1 ½ inch thick
1/2 lb softened cream cheese
8 T. of good quality strawberry preserves
2 cups milk
1 cup Half and Half
8 eggs
1 oz maple syrup
1T. vanilla extract
1/2 t. gound cinnamon
1/4 t. nutmeg

Garnish:
1 pt. fresh strawberries, sliced
confectioners sugar
warmed maple syrup
butter as needed

Recipe



1. Slice the challah on the diagonal.
2. Cut a pocket in the challah.
3. Combine the cream cheese and the preserves.
4. Stuff the challah with the cheese mixture.
5. Crimp the edges to secure the filling.
6. Chill for 20 minutes.
7. Combine the milk, ½ and ½, eggs, maple syrup, vanilla and the spices.
8. Dip the bread in the milk mixture.
9. In a pan, heat the butter and brown the french toast on each side.
10. Attractively shingle the toast in an oven proof pan.
11. The dish can be refrigerated at this point.
12. For brunch reheat for 30 minutes in a 350 F oven.
13. Dust with confectioners sugar and serve with sliced strawberries and warmed maple syrup.