Makes 8 Servings

Strawberry Stuffed French Toast

INGREDIENTS

Strawberry & Cream Cheese Filling

1 package (8 ounces) cream cheese, softened
1/4 cup sour cream
3/4 cup powdered sugar, plus more for topping
1 teaspoon vanilla extract
1 cup Mott’s® Fresh strawberries, sliced
1/4 cup granulated sugar

French Toast

1 loaf French bread, cut into 16 slices, about 1-inch thick
3 large eggs
1-1/2 cups milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

PREPARATION

Strawberry & Cream Cheese Filling

Using a stand mixer (or a hand mixer and a large bowl), add softened cream cheese, sour cream, powdered sugar, and vanilla. Beat on low until cream cheese has broken down, then mix on medium-high until incorporated, about 2 minutes. Use a spatula to scrape around the sides and bottom, then beat again on medium for 30 seconds. Set filling aside.

For the strawberries, slice them as thin as you are able. Set them on a paper towel to absorb any extra juice; wet strawberries will cause the French toast pieces to slip and be hard to flip while cooking. When strawberries are sliced and ready, place them in a small bowl with 1/4 cup sugar. Gently toss strawberries until they are all coated in sugar.

French Toast

In a small bowl with a flat bottom (pro tip: use an aluminum pie tin), whisk together milk, eggs, vanilla, and cinnamon. Make sure cinnamon has fully mixed with the wet ingredients and is not just floating on top, still dry.

Putting It All Together

Spread a layer of cream cheese filling on one side of sliced French bread. Filling should be spread thin (not globbed on) but still thick enough to thoroughly cover bread.

Arrange strawberries in an even layer on top of the cream cheese spread, keeping a 1/4 inch gap around the sides of the bread.

Spread another thin layer of cream cheese on a new slice of French bread, then gently press it to the other slice with the strawberries (like a sandwich).

Spray a skillet with cooking spray and warm over medium heat.

Dip the stuffed French bread into the egg and milk mixture, coating both the top and the bottom.

Drop the stuffed French bread in the skillet and cook on each side until golden brown, about 2 to 4 minutes per side. To make flipping easier, use a thin spatula to scoop under the bread and gently press your finger on top to secure it while the bread is flipped. Save time by cooking 2 to 3 at once.

Serve immediately with powdered sugar and syrup.