Stuffed French Toast with Cream Cheese and Strawberries - By Bonnie Banters


Per Serving:

  • 2 slices cinnamon-raisin bread
  • 2 TB softened Neufchatel cheese or cream cheese
  • 2 TB strawberry preserves

Soak For One to Two Servings:

  • l egg
  • 2 TB  milk
  • Dash nutmeg
  • 1/8 tsp. cinnamon
  • 1/8 tsp. vanilla 

For The Skillet:

  • Butter-flavored cooking spray
  • 1 TB butter (per sandwich)


1.  The Stuffing:

For each sandwich:  On one slice of bread, spread the 2 TB of softened Neufchatel cheese or cream cheese and then spread the 2 TB of strawberry preserves on top of that, taking care not to spread the stuffing all the way to the edges.  Place another slice of bread on top of the stuffing and pinch the edges of the sandwich together all the way around.

2.   The Soak:

For one to two servings, use an approximate one to one & one-half qt. shallow glass cooking dish and whisk together the ingredients for the soak.  Lay each sandwich in the soak and let the sandwich(es) absorb the egg mixture until wet but not completely soaked.  Carefully lift each sandwich and flip to soak the opposite side of the sandwich(es) just until wet.

 3.   Cooking the Sandwich:

Spray a non-stick skillet with the butter-flavored cooking spray.  Over medium heat, melt 1 TB of butter for each sandwich.  Carefully transfer the sandwich(es) to the skillet and cook, flipping once, until golden brown on each side.

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