Make This Delicious Stuffed French Toast!

Ingredients

• 10 pieces Strawberries (hulled and halved)
• 2 tablespoons Granulated Sugar (for macerating strawberries)
• 4 slices Bacon Strips (thick‑cut preferred)
• 4 ounces Cream Cheese (room temperature, softened)
• 3 tablespoons Powdered Sugar (divided, plus extra for dusting)
• 2 tablespoons Sour Cream (full‑fat for richness)
• 2 large Eggs (room temperature)
• 0.5 cup Milk (whole milk preferred)
• 0.25 teaspoon Ground Cinnamon (optional, for flavor)
• 4 slices Brioche Bread (thick slices, about 1‑inch thick)
• 2 tablespoons Unsalted Butter (melted for pan)
• 1 sheet Plastic Wrap (to cover strawberries while chilling)

Instructions

1. Macerate Strawberries

   Trim the tops off the strawberries, halve them, place in a bowl, sprinkle with 2 tbsp granulated sugar, toss gently, cover with plastic wrap and refrigerate for about 50 minutes.

   Time: PT10M

2. Cook Bacon

   In a cold cast‑iron skillet, lay the bacon strips flat. Cook over medium heat, turning occasionally, until crispy and the fat has rendered, about 8‑10 minutes. Transfer to a paper‑towel‑lined plate and set aside.

   Time: PT10M

   Temperature: Medium heat

3. Prepare Cream Cheese Spread

   In a mixing bowl, combine the softened cream cheese, 2 tbsp powdered sugar, and sour cream. Beat on low speed until smooth. Add the remaining 1 tbsp powdered sugar and beat briefly to incorporate.

   Time: PT5M

4. Make Egg Batter

   In a separate bowl, whisk together 2 large eggs, ½ cup milk, and ¼ tsp ground cinnamon until fully blended. Set aside.

   Time: PT3M

5. Slice Bread

   Using a serrated knife, cut the brioche into 4 thick slices (about 1‑inch thick).

   Time: PT2M

6. Soak Bread in Batter

   Dip each brioche slice into the egg batter, allowing it to soak for 5‑7 seconds per side. Let excess drip off before placing in the skillet.

   Time: PT5M

7. Cook French Toast

   Add 2 tbsp melted butter to the hot skillet. Place the soaked brioche slices in the pan and cook over medium‑low heat 2‑3 minutes per side, until golden brown and cooked through.

   Time: PT8M

   Temperature: Medium‑low heat

8. Assemble Sandwiches

   On one slice of French toast, spread a generous layer of the cream cheese mixture. Top with 2 slices of crispy bacon, then spoon a handful of macerated strawberries (including some syrup) over the bacon. Place a second French toast slice on top to form a sandwich. Repeat for the second sandwich.

   Time: PT5M

9. Final Warm‑Through (Optional)

   Return the assembled sandwiches to the skillet for 30‑45 seconds per side, just to warm the filling and melt the cheese slightly.

   Time: PT2M

   Temperature: Medium heat

10. Serve

    Plate the sandwiches, drizzle any remaining strawberry syrup from the bowl, and enjoy immediately with a glass of cold milk.

    Time: PT0M

Nutrition Facts

Calories

560

Protein

20 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g