I love French Toast but it seems like I don’t make it enough! This week I had french toast on the brain all week, so I knew that I would end up making it for breakfast or brunch on Saturday.
My husband loves it when I make a nice Saturday morning breakfast. When I told him about what I was planning on making for today, he asked me what we were planning on having on the side and I didn’t really have any ideas. But he suggested TURKEY BACON! We don’t eat bacon at our house usually because it’s just too greasy for my digestive system. But I vaguely remember my dad eating turkey bacon when I was a kid and it wasn’t too greasy. I kind of forgot that turkey bacon even existed, but now that we have rediscovered it and my digestive system is okay with it, I think it will be a regular staple at our house!
Now on to my recipe for Strawberries & Cream Stuffed French Toast!
Strawberries & Cream Stuffed French Toast
Strawberries & Cream Filling
1 Container of Dairy Free Cream Cheese, softened
1 tbsp. Powdered Sugar
Handful of chopped strawberries
8 pieces of GF Bread
1 Cup DF Milk
1 tsp. Vanilla Extract
1 tsp. Cinnamon
1 Cup Strawberries, halved
1/2 cup sugar
2 tbsp. Lemon Juice
1/2 tsp. vanilla
For the filling, mix together the cream cheese and sugar until well combined. Fold in the chopped strawberries.
Whisk together the milk, eggs, vanilla extract, and cinnamon.
Spread the strawberries & cream filling onto each slice of bread and bring 2 slices of bread together to form a sandwich.
Dip the french toast slices into the milk mixture on each side.
Heat a griddle with butter. Cook the stuffed french toast until golden brown on each side.
For the strawberry syrup, combine the strawberries, sugar, lemon juice and vanilla in a medium saucepan. Bring to a boil, then lower the heat and cook until the strawberries are soft and is a syrup consistency.
Serve the strawberry syrup over the stuffed french toast. If you have any leftover Strawberries & Cream Filling, you can also serve extra on top of the french toast.