STRAWBERRY CHEESECAKE STUFFED FRENCH TOAST

This Strawberry Cheesecake crammed French Toast is a lot easier to make than you would assume and is pretty tasty! wonder your own family or house guests with this delicious and clean breakfast!

Yep, you read that proper. Strawberry Cheesecake filled French Toast. If most effective laptop screens had smell and taste features, because this recipe is a good one! My husband and kids all raved about it and we found out that it honestly makes for pretty super leftovers too.

I ought to admit that breakfast is not my finest energy. I suggest, except you be counted ingesting it, which i am definitely, really accurate at. however making it? no longer so much. I select a menu that calls for dumping one ingredient right into a bowl after which including water or milk to it before serving.

Despite the low bar I set for breakfast, I have to admit that this Strawberry Cheesecake crammed French Toast is quite dang tasty and may just be well worth the more attempt it takes to make in the mornings. real French bread is stuffed with a sweet cheesecake filling, cooked up like normal French Toast, then crowned with a strawberry glaze.

Ingredients

• 1 cup mashed fresh strawberries
• 1/2 cup white sugar
• 1 Tbsp cornstarch
• 1 cup cold water
• 1/2 cup milk
• 3 large eggs
• 1 pinch cinnamon
• 1 8 oz pkg cream cheese, softened
• 1 tsp vanilla extract
• 3/4 cup white sugar
• 1 loaf French bread
• 1 tsp butter
• Whipped cream (optional)
• Powdered sugar (optional)

Instructions

1. In a medium saucepan, heat the strawberries and 1/2 cup white sugar over medium heat.
2. In a small bowl, mix the cornstarch and water together and add to the strawberries.
3. Cook and stir until thickened, about 3-5 minutes. Reduce heat to low and simmer while preparing remaining ingredients, stirring occasionally.
4. In a shallow bowl, whisk the eggs, milk, and cinnamon together. Set aside.
5. Mix the cream cheese, vanilla extract, and 3/4 cup white sugar together in a bowl, until smooth.
6. Cut your French bread into slices that are 2 inches thick. Then cut a slit in each of the slices that reaches almost to the back, but doesn't break through the other side.
7. Use a spatula to stuff the cream cheese mixture into the bread. Repeat with the remaining slices of bread.
8. In a large skillet, heat the butter over low-medium heat.
9. Dip the stuffed bread in the egg mixture, covering both sides and letting the excess drip off, then place in the skillet.
10. Cook until golden brown on both sides, about 3 minutes per side.
11. Top with strawberry syrup, whipped cream, and powdered sugar, if desired.

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