Culinary Institute of New Orleans - Stuffed French Toast

Culinary Insitute of New Orleans

Stuffed French Toast
Serves 10 to 12 - (10 to 12 ounce portions)

1 loaf French Bread (1-1/2 inch bias cut)
2 cups Strawberries (de-stteamed, diced and sweetened)
16 oz. Cream Cheese (softened)
Powdered Sugar
Cane Syrup
Cinnamon

Milk Mixture:
6 Eggs (beaten)
1 cup Milk
1/3 cup Sugar
1-1/2 tsp. Vanilla Extract

Méthode:
Bias cut (1/2") the entire loaf of french bread by cutting through every other cut and partially cutting (2/3 of the way through) every other cut. This will create hinged 1" slices which will be used as a pocket. If fresh strawberries are used, dice and then sweeten by sprinkling sugar completely over all pieces and allow to marinate approxiamtely 15 minutes. Combine the cream cheese and sweetened strawberries in a small bowl to make the filling. Spoon 2 tablespoons of filling into each pocket and press the bread together. In a skillet, spray a non-stick vegetable oil place on a medium heat. Dip each side of the stuffed bread pocket into the milk mixture making sure to coat both sides. Then, place into the skillet and brown. When one side is brown, flip, sprinkle with cinnamon and brown the other side. To serve, dust with powdered sugar and serve with cane syrup.

Note:
Any fruit may be substituted. Preserves may also be substituted.