Stuffed French Toast
- 1 (2 lb.) loaf of good-quality, day-old white bread, unsliced
- two eggs, slightly beaten
- 1 cup milk
- 1 tsp. pumpkin pie spice
- 1/2 tsp. vanilla extract
- 1/4 cup fresh strawberries, sliced into thirds
- 1/4 cup strawberry jam
- 1/4 cup cream cheese, softened
- high-heat griddle oil for cooking (vegetable, rice bran or grapeseed)
Preheat your grill to 350°F (medium heat), and place your griddle on the grill.
Prepare the French Toast by slicing the bread into about six 2-in. long pieces (depending on the size of the bread). Starting at the top, cut a pocket into the center of the bread, being careful not to cut the sides or bottom. It may be useful to remove extra bread from the pocket, to create room for the filling. Set bread aside.
Combine eggs, milk, spices and vanilla, and set aside.
Combine cream cheese, strawberries, and jam, and place about two tablespoons in each bread pocket. Press the edge of the pocket to seal as much filling in as possible. Dip each piece of bread in the egg mixture, and allow to soak on both sides for a few seconds to absorb the liquid.
Place filled bread slices on hot griddle and cook until both sides are nice golden brown color. Once cooked, remove from griddle and serve.
Recipe from Little Griddle.