Breakfast and Brunch Recipes
Strawberry, Banana and Cream Cheese French Toast
Yield: about 8 servings
- 1 loaf French bread
- 2 tablespoons strawberry jam
- 4 ounces cream cheese, softened
- 1/4 cup chopped strawberries
- 1/4 cup chopped banana
- 6 eggs, lightly beaten
- 3/4 cup milk
- 1 bag frozen strawberries, thawed, or 1 quart fresh strawberries
- Confectioners' sugar
- 1 bag frozen strawberries
- 1 cup granulated sugar
- Cut the bread into 1 1/2- to 2-inch slices. Cut a pocket into each one by slicing from the top of the bread almost to the bottom.
- Combine jam, cream cheese, strawberries and bananas in a small bowl.
- Place heaping tablespoon of strawberry filling into each pocket. Press sides back together.
- Beat eggs and milk in wide shallow bowl. Dip filled bread slice into bowl, coating both sides.
- Heat 2 tablespoons butter in a large skillet over medium heat. Add as many slices as will fit and brown on both sides. Remove slices from pan and stack it bottom up on its side in a glass pan and keep warm in oven while cooking remaining French toast.
- In a blender, puree the strawberries with the sugar, adding just enough water, if needed, to get the blender going. Heat sauce in microwave or in a double boiler.
- To serve, put the toast on a plate; pour on about 1/4 cup of the strawberry sauce and sprinkle with confectioners' sugar.
- Serve with bacon or sausage.