This easy and delicious french toast filled will cream and topped with strawberries will be on your breakfast, brunch (and dinner) menus for years to come.
I love holidays. I’m a big cheeseball when it comes to them. I love them all, even Valentine’s Day.
Now I know it has a bad rap and all, but I’ve always thought it was a fun day. Even if I didn’t have a “Valentine” it was fun. I totally remember making boxes in elementary school, choosing little Valentine’s to pass out to my friends and classmates being ever so careful not to choose one that says “you’re cute” for the boys I thought were cute.
As I got older I remember getting secret Valentine love-grams sent to my class from friends. I remember my parents sending them as well, little candy bars or flowers telling me that they loved me and to have a good day. I especially remember my first Valentines Day with my husband. We were courting and he knew that I loved to read so he went at bought a bunch of gift cards to different book stores and put them in a bouquet of roses. Seriously, I thought it was the cutest thing ever.
We got married and our next V-Day together he decorated our little apartment and made breakfast for me. The tradition has continued and he now makes all of us girls breakfast. He leaves us all a little card and usually a little gift, but what I love most is that he takes the time to shop and decorate and prepare a meal for us. It really is the time, effort, and thought that counts.
Now, onto breakfast. Every year he makes us something amazing. One of our favorites is french toast. I immediately thought that I needed to share this recipe because strawberries and cream french toast is not only delicious, but it is fitting for love day.
You’ll need French bread (or your favorite bread–even just regular sliced bread) cut into slices, you’ll dip them in the egg mixture, fry them on your skillet, and top with a scoop of creamy filling, sprinkle the filling with a cinnamon/sugar mixture and add another piece of bread on top. Finish off with strawberry topping, some powdered sugar and you my friend are in business.
I guess you could call this “stuffed french toast” if you wanted to, but I really didn’t stuff anything so I left out that word.
You guys! I swear to you, this is so yummy. Your Valentine will love you forever if you make this. Serve with a side of scrambled eggs and bacon and you will have a fantastic breakfast with the one you love most.
Hope all of your Valentine wishes come true.
PIN FOR LATER
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- 4 ounces cream cheese softened
- 4 ounces butter softened
- 1/2 pound powdered sugar
- 1-4 tablespoons heavy whipping cream
- 1/4 teaspoon vanilla
- 4 cups frozen strawberries
- 1/2 cup sugar
- 2 tablespoons lemon juice
- 2 tablespoons corn starch
- 2 tablespoons water
- 2 tablespoons orange juice
Ingredients
Filling
Topping
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- Preheat electric skillet between 375-400 degrees.
- In small bowl mix 1/2 cup sugar and 1/2 tablespoon cinnamon and place into a shaker.
- In a shallow dish ( I use a pie plate) beat eggs until light and fluffy. Add milk and vanilla.
- Melt 1-2 tablespoons of butter on skillet (or spray with cooking spray).
- Dip both sides o bread, one at at time into the milk batter and place on skillet.
- Cook one side of french toast until golden brown and flip over.
- Top golden side with cream cheese filling and top with cinnamon/sugar mixture. Take second slice of cooked french toast and place it on top of toast topped with filling. Top with berry topping, sprinkle with powdered sugar and whipping cream if desired.
- In a small mixing bowl beat softened cream cheese and butter. Add powdered sugar and vanilla and mix. Slowly add whipping cream until you reach desired consistency. (I like mine a little thicker because it ends up melting on the hot toast).
- In a medium sauce pan add frozen berried and lemon juice. In a small bowl mix together water, corn starch and orange juice until well blended. Add cornstarch mixture to the strawberries and cook on medium heat, stirring constantly until mixture thickens and starts to bubble.
- Remove from heat and cool. Serve warm or chilled.
