Strawberries and Cream Stuffed French Toast with Orange Syrup
Tuesday, Jul 28, 2009 | Updated 11:46 PM EDT
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Turn this into a perfect treat for Mother's Day brunch.
Makes four servings.
- 1 cup pure maple syrup
- 2 tbsp. orange zest
- 4 eggs
- 1 cup heavy cream, half-and-half or milk
- 1 tbsp. pure vanilla extract
- 1 tsp. ground cinnamon
- Bread slices, French or Italian, sliced 2-inches thick
- 1 cup cream cheese, softened, place in a pastry bag with a small tip
- 8 strawberries, sliced
- Vegetable spray as needed
To prepare the syrup, simmer the maple syrup with the orange zest for about 15 minutes. Set aside to serve with the French toast.
In a bowl, whisk together the first four ingredients until smooth. Place into a shallow, wide dish. Cut a pocket into the center of each bread slice. Stuff with strawberry slices. Pipe a small quantity of softened cream cheese into the bread pocket. Place all stuffed bread slices into the egg mixture, let soak for two minutes, flip over, let soak another two minutes.
Meanwhile, heat griddle or non-stick sauté pan to about 325-degrees Fahrenheit. Lightly oil or spray griddle. Place all bread on the griddle, cook gently for about two minutes per side. Place on serving plates, garnish with fresh strawberries, powdered sugar and drizzle with the orange maple syrup.
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