Cream Cheese Stuffed French Toast
Ingredients
General
- Butter , for greasing
Cream Cheese Filling
- 250 g / 8oz cream cheese , at room temperature
- 1/3 cup sugar (white)
- 1 tsp vanilla extract
- 1 egg
- 2 tbsp lemon juice
Egg Mixture
- 4 eggs
- 3/4 cup + 2 tbsp milk (low fat or full fat)
- 3 tbsp sugar (white)
- Pinch of salt
French Toast Bake
- 12 fresh slices sandwich bread (crusts removed)
- 2 tbsp butter , diced (optional)
- 2 tbsp brown sugar (optional)
Macerated Strawberries (optional)
- 1 punnet strawberries , sliced
- 1 tbsp sugar
Instructions
- 1
Preheat oven to 180C/350F. Generously butter a 10cm x 21cm / 4" x 8" loaf tin
- 2
Make Cream Cheese Filling - beat (or mix) the cream cheese, sugar and vanilla until combined. Then add the egg and lemon juice, then beat/mix until smooth, light and fluffy.
- 3
Whisk the Egg Mixture ingredients together in a large bowl.
- 4
Dip 2 slices of bread into the Egg Mixture. Because you're using fresh bread, it should soak through with egg mixture pretty quickly.
- 5
Line the base of the loaf tin with the egg dipped bread. Cut bread if necessary to fill in gaps. Repeat twice more so you have 3 layers of egg dipped bread.
- 6
Spread all the Cream Cheese filling over the bread. Then top with two more layers of egg-dipped bread.
- 7
Dot surface with butter and scatter over the sugar.
- 8
Bake for 40 minutes until golden and puffed. Check at 30 minutes - if the top is already dark golden, then cover loosely with foil and return to the oven to finish baking (this is what I did).
- 9
Allow to rest for 15 minutes in the tin before turning out onto a cooling rack to rest for a further 5 minutes.
- 10
To serve, topped with Macerated Strawberries.
- 11
Macerated Strawberries - Combine strawberries and sugar in a bowl and set aside to "sweat" for at least 20 minutes.
