Strawberry Stuffed French Toast

 It's really funny how this post came to be. One Friday night, I had planned to make tomato and fontina paninis to go along with leftover soup. Well to my dismay, I found that the ciabatta bread I bought just a   few days earlier was spotted with mold! :( It had been pretty warm and humid that week so those rolls stood no chance being left out on my counter! 


So unfortunately, we were left with only soup and a trip to the grocery store was planned for the next morning.  Well that of course failed to fill up my husband. As he finished his soup he looked up at me and asked "what's next?" I laughed and said "that was it hunny." And then out of no where he came up with       "can you make me french toast?" Figuring when all else fails breakfast for dinner must be doable. Well to    my surprise, we not only had the staples to make french toast, but we had the staples to make THIS french toast!!! 


My Avo made me some Portuguese Sweet Bread a week ago, that was half gone and pretty stale at this point. But it was kept in my fridge and mold-free! Perfect for french toast!! Actually MORE than perfect for french toast! I didn't think sweet bread could get much better, but soak it in cream, cinnamon, and sugar and fry it up-and yes we have reached a whole new level of deliciousness! and I haven't even gotten to the strawberry and cream cheese filling yet!


Needless to say, this was so super we ate it again for breakfast on Saturday, and on Sunday. :)


Strawberry Stuffed French Toast
recipe by Sabrina W. for eat.drink.and be merry.
serves 4
8 slices of Portuguese Sweet Bread (or another thick bread like Challah) 
8 oz cream cheese (softened)
1 cup frozen strawberries (thawed) - you can use strawberry jam or fresh strawberries instead
2 eggs
1 1/2 cup cream or milk
2 teaspoons sugar
1 teaspoon vanilla
1 tablespoon cinnamon
2 tablespoons butter
powdered sugar and maple syrup for serving


In a shallow dish beat together with a fork the eggs, cream, sugar, vanilla, and cinnamon.


In a small bowl, mix together the strawberries with the cream cheese and set aside.


Heat the butter in a skillet over med to med-hi heat. 


Dredge the bread slices, one at a time in the cream and egg mixture and place in the skillet.  Cook each side until lightly golden and crisp. Transfer to a dish. Assemble the stuffed french toast by spreading the strawberry cream cheese mixture over one slice and topping it with another slice. Dust with powdered sugar and drizzle with maple syrup. Serve immediately!