A deliciously indulgent breakfast featuring creamy cheesecake-stuffed French toast topped with a warm strawberry glaze and whipped cream.
Ingredients
1 cup mashed strawberries
1.25 cups granulated sugar
1 tablespoon cornstarch
1 tablespoon water
1 cup milk
3 large eggs
8 ounces cream cheese
1 teaspoon vanilla extract
8 slices bread
2 tablespoons butter
to taste none powdered sugar
to serve none whipped cream
Method
Preheat your oven to a gentle 100°F (40°C).
In a saucepan over medium heat, combine mashed strawberries with half a cup of sugar until well mixed.
In a small bowl, mix cornstarch with a bit of water, then stir it into the saucepan with the strawberries. Cook for around five minutes until the mixture thickens, then reduce the heat and let it simmer, stirring occasionally.
In a separate bowl, whisk together milk and eggs until fully blended; set aside for later use.
In a mixing bowl, beat cream cheese with the remaining three-quarters cup of sugar and a hint of vanilla extract until creamy and smooth.
Take a slice of bread and generously spread the cream cheese mixture on it. Top with another slice to create a sandwich. Repeat this for a total of eight sandwiches shaped like triangles.
Heat butter in a large skillet over medium heat.
Dip each cream cheese-stuffed sandwich into the egg mixture, two or three at a time, then place them in the skillet. Cook until each side is golden brown, about three minutes per side. Once cooked, transfer to a baking sheet and keep warm in the oven while you finish the rest.
Once all the French toast is prepared, drizzle the warm strawberry sauce over the top, garnish with fresh strawberry slices, and lightly dust with powdered sugar. Serve with a dollop of whipped cream for an extra touch of indulgence.
