French toast topped with glazed strawberries and stuffed with cheesecake. Soooo good and original. Perfect to impress at a brunch. Serve with mimosas for a fancier brunch-type setting, or just make it for a special Saturday morning breakfast for your family like I do.
Prep Time::20 mins
Cook Time::20 mins
Total Time::40 mins
Servings::8
Ingredients
1 cup mashed fresh strawberries
11/4 cups white sugar, divided
1 cup water
2 tablespoons cornstarch
1 cup milk
6 eggs
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
8 slices bread, cut in half diagonally
1 teaspoon unsalted butter
8 fresh strawberries, sliced
1 tablespoon confectioners' sugar for dusting
1 cup whipped cream
Directions
Preheat the oven to 100 degrees F ( 40 degrees C).
Heat mashed strawberries and 1/2 cup white sugar in a saucepan over medium heat.
Whisk water and cornstarch together in a bowl; stir into mashed strawberries. Cook and stir until thickened, about 5 minutes. Reduce heat to low and simmer while preparing remaining ingredients, stirring occasionally.
Whisk milk and eggs together in a bowl; set aside.
Mash cream cheese, remaining 3/4 cup white sugar, and vanilla extract together in a bowl until smooth.
Spread some cream cheese mixture over 1 triangle-shaped piece of bread; top with another triangle-shaped pieced of bread to cover. Repeat with remaining bread and cream cheese mixture to make 8 triangle-shaped sandwiches.
Heat butter in a large skillet over medium heat.
Dip cream cheese-stuffed sandwiches into egg mixture, 2 or 3 at a time; place in the skillet. Cook until golden brown on both sides, about 3 minutes per side. Transfer French toast to a baking sheet and place in the preheated oven to keep warm while cooking remaining sandwiches.
Top French toast with warm strawberry glaze and sliced fresh strawberries; sprinkle with confectioners' sugar. Serve with a dollop of whipped cream.