Stuffed French Toast with Fresh Strawberry Jam and Blueberries

Name: Stuffed French Toast with Fresh Strawberry Jam and Blueberries
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 74 grams fresh blueberries, plus more for garnish; 1 Tbsp brown sugar; 1 loaf braided challah bread, cut into 6 (1 1/2-inch thick) slices; 227 grams cream cheese, softened; 3 larges eggs; 2 teaspoons ground cinnamon; 2 medium lemon, juiced (about; 1 teaspoons lemon zest; 4 servings Maple syrup, for serving; 454 grams cups fresh strawberries, hulled and sliced (about; 200 grams sugar; 1 Tbsp unsalted butter, melted, plus 2 tablespoons not melted; 2 teaspoons vanilla extract; 244 milliliters whole milk

Forget going out to eat or ordering takeout every time you crave American food. Try making Stuffed French Toast with Fresh Strawberry Jam and Blueberries at home. One portion of this dish contains roughly 22g of protein, 35g of fat, and a total of 966 calories. This lacto ovo vegetarian recipe serves 4. It will be a hit at your Mother's Day event. Head to the store and pick up blueberries, lemon zest, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes about 40 minutes. It works well as a pretty expensive breakfast. Banana & Cream Cheese Stuffed French Toast, Nutella Stuffed French Toast, and Blueberry Stuffed Croissant French Toast with Bacon are very similar to this recipe.

Instructions

Using a paring knife, cut through the bottom crust of each slice of bread horizontally, to create a pocket that your fruit filling can be stuffed into.

Ingredients you will need

Bread

Crust

Fruit

Equipment you will use

Knife

In a small mixing bowl, combine the softened cream cheese, Strawberry Jam and lemon zest. Fold in the blueberries.

Ingredients you will need

Strawberry Jam

Cream Cheese

Blueberries

Lemon Zest

Equipment you will use

Mixing Bowl

Place the mixture into a re-sealable bag. When you are ready to stuff the bread you will snip off a corner of the bag and pipe the filling in.

Ingredients you will need

Bread

In a baking dish, whisk together the milk, 1 tablespoon melted butter, brown sugar, vanilla, cinnamon and eggs.

Ingredients you will need

Brown Sugar

Cinnamon

Vanilla

Butter

Egg

Milk

Equipment you will use

Baking Pan

Whisk

In a large, heavy-bottomed skillet melt the 2 tablespoons butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Using the re-sealable bag as a pastry bag, stuff each slice of bread with about 2 tablespoons of the cream cheese mixture. Once the slices are stuffed, place each slice into the milk and egg mixture for about 10 seconds per side. Once the slices are coated with the custard base, place them into the skillet to brown. Work in batches. Cook each slice of stuffed French toast until golden brown, 4 to 5 minutes per side. If cooking a large batch, transfer the cooked French toast to a baking sheet and keep warm in a 200 degree F oven while you cook the rest of the slices. Repeat the process with the remaining French toast.

Ingredients you will need

Cream Cheese

Custard

Sandwich Bread

Base

Milk

Egg

Equipment you will use

Baking Sheet

Pastry Bag

Frying Pan

Oven

Serve warm, topped with extra berries, powdered sugar and maple syrup.

Ingredients you will need

Powdered Sugar

Maple Syrup

Berries

In a saucepan over medium-high heat, bring the strawberries, sugar and lemon juice to a boil. Reduce the heat to a simmer and stir often until the fruit thickens and becomes syrupy, 5 to 10 minutes.

Ingredients you will need

Strawberries

Lemon Juice

Fruit

Sugar

Equipment you will use

Sauce Pan

Fill a large bowl with ice and a little water. Have a smaller mixing bowl that can sit within the larger bowl of ice. Once the fruit has cooked, add it to the smaller bowl and set it in the ice bath to cool. As the fruit cools it should become gel-like. Once the jam has cooled it can be stored.

Ingredients you will need

Fruit

Water