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Strawberry Stuffed French Toast

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By Margaret Pache

Posted July 23rd, 2007

FabulousFoods.com Recommends: Breakfasts & Brunches (Culinary Institute of America), by The Culinary Institute of America, (2005, Lebhar-Friedman Books)

Breakfasts & Brunches (Culinary Institute of America)

Author Notes:

This recipe, by Margaret Pache of Mesa, Arizona, was a finalist in the 1997 California Strawberry Festival's Berry Off cooking contest.

Ingredients:

1 cup sliced strawberries
1/2 teaspoons lemon juice
1/2 teaspoons lemon zest
4 tablespoons sugar
4 - 1" thick slices of French bread
1 cup low fat milk
2 teaspoons vanilla extract
1/4 teaspoons baking powder
4 egg whites
2 eggs
3 teaspoons butter
fresh strawberries
strawberry syrup

Instructions:

Pre-heat oven to 400Â°F.

Mix together the 1 cup of strawberries, the lemon juice and zest and 2 T sugar. Set aside.

Cut bread slices in half and cut a slit in each slice to form a pocket. Stuff with strawberries, secure with toothpicks. Place slices in a 13" X 9" Greased or buttered baking dish.

In a saucepan, combine milk, sugar, vanilla, baking powder and eggs. Mix well. Pour over stuffed bread, turning to coat. Chill for 30-60 minutes, turning bread pieces occasionally.

Grease another 13" X 9" inch baking pan. Move bread pieces to this second pan and bake for 3-6 minutes on each side. Serve warm with syrup and additional strawberries.