Strawberry, banana, jam and cream cheese make a creamy, rich and fruity stuffing that’s filled into toast. Shallow frying the stuffed toast in butter until golden, brown and oozy. Serve with some freshly made strawberry sauce.
YIELD
4 servingsPREP
7 minCOOK
8 minREADY
15 minIngredients
Directions
Cut the bread into 1½- 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, purée 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 ¼ cup of the strawberry sauce and sprinkle with confectioners’ sugar.
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