Restaurant Recipes

Copeland's of New Orleans
Stuffed Strawberry French Toast

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  • 1 cup milk
  • 3 cups heavy cream, divided
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup granulated sugar
  • 1 French baguette, sliced diagonally
  • 1 cup strawberries, freshly cut
  • Powdered sugar for dusting
  • 1/2 pound cream cheese


  1. Combine milk, eggs, vanilla extract, sugar and 2 cups heavy cream; mix well, then set aside.
  2. Whip remaining 1 cup heavy cream until peaks form. Beat in cream cheese until smooth.
  3. Heat skillet over medium-high heat; add butter.
  4. Dip bread slices into batter, making sure to leave them long enough to absorb some of the batter without making them soggy. Place bread in skillet; brown on both sides.
  5. Remove bread from skillet and place on a plate.
  6. Scoop cream cheese mixture on top of each piece.
  7. Top with another piece of toast to form a sandwich.
  8. Top with fresh strawberries, dust with powdered sugar, and serve immediately.


Chef Gina Cochener-Mozzi, Copeland's of New Orleans, Phoenix, Arizona

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