Chocolate and Strawberry Stuffed French Toast
by Stella Zedman
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If there’s a more romantic breakfast to start the day than this delicious twist on French toast, I can’t imagine what it might be. Use an oval French or Italian loaf -- day old is ideal - - so that the bread slices are substantial enough to stuff.
- 4 slices French or Italian loaf (not a baguette) -- 1-inch (2 cm) thick
- 1/4 cup (50 mL) cream cheese
- 1/4 cup (50 mL) semisweet chocolate chips
- 1/4 cup (50 mL) strawberry jam
- 2 eggs
- 1/4 cup (50 mL) milk
- 2 tbsp. (30 mL) granulated sugar
- 1 tsp. (5 mL) vanilla extract
- 2 tbsp. (15 mL) butter
- powdered sugar for dusting
- maple syrup and fresh strawberries as accompaniment
- With a sharp knife, cut a pocket into the side of each slice of bread -- cutting almost, but not quite all the way, to the edges. Spread the inside of each pocket with 1 tbsp. (15 mL) of the cream cheese, stuff with 1 tbsp. (15 mL) of the chocolate chips and spoon in 1 tbsp. (15 mL) of the strawberry jam. Depending on the size of the pocket and the slice of bread, you may not be able to use the full amount of stuffing ingredients -- just play it by ear and use as much as will fit inside. Squash the bread closed to enclose the filling.
- In a bowl, beat together the eggs, milk, sugar and vanilla. Dip the stuffed bread slices into the egg mixture, turning to soak both sides evenly. Arrange on a plate.
- In a large skillet, melt the butter over medium heat. Add the stuffed bread to the pan and cook, turning each slice over several times to let it brown evenly and allow the heat to penetrate and melt the chocolate -- about 5 or 6 minutes total. Dust lightly with icing sugar and serve with powdered sliced fresh strawberries and maple syrup.
How kids can help:
Help stuff the bread slices with chocolate, strawberries and cream cheese.
Dip the stuffed bread into the egg mixture.