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. =)
Ingredients
- fresh strawberries: 1 cup (mashed)
- white sugar: 0.5 cup
- cornstarch: 2 Tbsp
- water: 1 cup
- milk: 1 cup
- eggs: 6 piece
- cream cheese: 1 pack (8 ounce pack, softened)
- vanilla extract: 1 tsp
- white sugar: 0.75 cup
- slices bread, cut in half diagonally: 8 piece
- butter: 1 tsp
- fresh strawberries: 8 piece (sliced)
- confectioners' sugar for dusting: 1 Tbsp
- whipped cream: 1 cup
Metric Conversion
Stages of cooking
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Preheat an oven to 100 degrees F ( 40 degrees C).
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Heat mashed strawberries and 1/2 cup white sugar in a saucepan over medium heat.
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Mix cornstarch and water together in a bowl, then stir into the strawberries.
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Cook and stir until thickened, about 5 minutes. Reduce heat to low and simmer while preparing remaining ingredients, stirring occasionally.
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Whisk together the milk and eggs in a bowl; set aside.
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Mash cream cheese, vanilla extract, and 3/4 cup white sugar in a bowl until smooth.
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Spread the cream cheese mixture over a triangle-shaped piece of bread, and top with another piece. Repeat with remaining bread and cream cheese mixture to make 8 triangle-shaped sandwiches.
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Heat butter in a large skillet over medium heat.
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Dip the sandwiches into the egg mixture, 2 or 3 at a time, and place in the skillet.
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Cook until golden brown on both sides, about 3 minutes per side.
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Transfer pan-fried sandwiches to a baking sheet and place in the preheated oven to keep warm while cooking remaining sandwiches.
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To serve, top French toast with warm strawberry glaze and sliced fresh strawberries and sprinkle with confectioners' sugar. Serve with a dollop of whipped cream.
