How To Make Creamy Strawberry Stuffed French Toast
Enjoy french toast in a totally new way! Brioche bread is baked ’til golden brown then stuffed with cream cheese and strawberry for a tasty snack.
Serves:
Ingredients
For French Toast:
- 1loafbrioche bread,cut into 3-inch slices
- 1cupgranulated sugar
- 8cupsheavy cream
- 2vanilla beans,seeds scraped
- 6largeeggs,beaten
For Filling:
- ½cupcream cheese,softened
- ½cupricotta cheese
- ½cupstrawberry,quartered
For Macerated Strawberries:
- ½cupstrawberry,quartered
- ½lemon,juiced
- 1tspgranulated sugar
- ½lemon
- ½cupblueberry
- ¼cupmaple syrup
For Chantilly Cream:
- 1cupheavy cream
- 2tbspgranulated sugar
- ½tspvanilla extract
For Garnish:
- ½cupturbinado sugar
- 4fresh mint leaves
Equipments
-
Kitchen torch
Instructions
French Toast:
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Using a paring knife, make a small slit in the side of each slice of bread, going almost to the other side, but not all the way through. Set aside.
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In a large pot over medium heat, combine the granulated sugar, heavy cream, and vanilla bean seeds and bring to a simmer. Whisk for about 5 minutes, until the sugar is dissolved and the mixture is warmed through.
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Add the eggs to a large bowl. Slowly mix a ladleful of the cream mixture and whisk to temper the eggs so they do not scramble.
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Remove the cream mixture from the heat and slowly stream the egg mixture into the pot, whisking to combine. Let it cool to room temperature.
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Arrange the sliced brioche in a 9×13-inch baking dish. Pour the cooled custard mixture over the bread. Let soak for at least 1 hour.
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Preheat the oven to 350 degrees F.
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Transfer the soaked brioche to a clean 9×13-inch baking dish. Bake for 35 to 40 minutes, or until golden brown on top. Remove from the oven and let cool to room temperature.
Filling:
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While the toast bakes and cools, make the filling. In a medium bowl, combine the cream cheese, ricotta cheese, and strawberries.
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Beat with an electric hand mixer on medium speed until fully combined and fluffy. Transfer to a piping bag fitted with a large round tip and chill in the refrigerator until ready to use.
Macerated Strawberries:
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In a separate medium bowl, combine the strawberries, lemon juice, sugar, and lemon zest. Stir well, then set aside to macerate for 10 minutes.
Chantilly Cream:
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In a separate medium bowl, combine the heavy cream, sugar, and vanilla. Beat with an electric hand mixer on medium speed until soft peaks form.
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Pipe the ricotta and cream cheese mixture into the center of each slice of French toast, being careful not to overfill.
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Top each slice of French toast with a generous sprinkle of turbinado sugar. Brûlée the sugar with a kitchen torch until melted and golden brown.
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Add the blueberries and maple syrup to the macerated strawberries and stir to combine.
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Garnish each slice of brûléed French toast with a spoonful of the berry mixture, a dollop of chantilly cream, and a mint leaf. Serve immediately. Enjoy!
Nutrition
- Calories: 2859.52kcal
- Fat: 226.63g
- Saturated Fat: 135.77g
- Trans Fat: 0.03g
- Monounsaturated Fat: 66.38g
- Polyunsaturated Fat: 10.75g
- Carbohydrates: 177.32g
- Fiber: 4.18g
- Sugar: 116.77g
- Protein: 37.49g
- Cholesterol: 1121.55mg
- Sodium: 902.60mg
- Calcium: 627.66mg
- Potassium: 853.45mg
- Iron: 5.77mg
- Vitamin A: 2541.16µg
- Vitamin C: 31.21mg
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