It must be some kinda revelation to find strawberries and oozing cream cheese in the pocket of a bread drenched in egg and milk, then simply covered with crunchy cornflakes and almond flakes. Oh wait, did I forget, some maple sauce?
Now it is perfectly normal to sandwich a bread with peanut butter, then fry it like a french toast. But try stuffing with some of you favourite food. I’m thinking some bananas and peanut butter ? apples and cinnamon? Salted caramel and perhaps some pears (Just to make it healthier you know).
It is like these little comfort food that well comforts you. I can see why many people choose to spend time and cook brunch at home, because fiddling some poached eggs, flipping pancakes or grilling some bacon may seem like the best thing to do (or spend time to do) on a weekend, in pajamas. But I can also see why people flock to forever mushrooming cafes in Klang Valley, to be seen. Exactly that. Why do people post on instagram ? To be seen, to be out there doing something. Correct me if I’m wrong but since Instagram came about location tagging and hashtagging, discovering new eateries to solve that ever mind-boggling question of “What to eat?” seems much convenient.
Oh hang on a sec.
Stuffed French Toast it is.
I made these twice. The first, the bread was a bit too thick and hence I didn’t soak enough of the liquid – a little dry. The second time I made it, I sliced the bread to just about 1 ” thick and it was perfect. The photos of the steps are taken on my first attempt on making this, hence the bread is thick. But it explains quite clearly that you should be slicing the toast from a whole loaf, then make an incision and stuff in whatever filling you like, in this case, I hope you like strawberries and cream cheese.
Then, dip bred in milk and egg mixture with some vanilla and cinnamon powder. For that extra crunch, crush some cornflakes (I didn’t crush the first time I made it but after I realized in order for the cornflakes and almond to stick better, it’s better to crush it) and press the now soaked bread on it.
And then of course, you may pile on more strawberries and drizzle a little magic called maple syrup on top. Serve hot. Because you won’t be able to resist it.
- 2 tbsp (30g) unsalted butter, softened and more for cooking the french toast
- 4 ounces (120g) cream cheese, softened
- 1 tbsp strawberry preserves or jam
- 1 cup diced strawberries
- 4 thick slices bread (brioche / challah / white sandwich loaf)
- Powdered sugar, for dusting
- 4 eggs
- 1 tsp ground cinnamon
- ¼ teaspoon nutmeg
- 1 tsp vanilla extract
- 1 cup (250ml) milk
- 1½ cups crushed Cornflakes
- 1 cup sliced almonds
- Combine butter, cream cheese and strawberry preserves until well mixed. Add diced strawberries into the cream cheese mixture.
- Cut bread into thick slices (about 1"). Make an incision with a sharp knife on the crust side and about ¾ way through in it. It's like a pocket to stuff the cream cheese mixture into.
- Gently spoon ¼ of cream cheese mixture into each of the 4 slices bread and close the pocket by pressing it at the incision.
- For the egg batter, mix everything together into a shallow bowl or deep plate.
- On another plate, mix crushed cornflakes and almond flakes.
- Dip the bread into egg batter making sure to let each side soak for 30 seconds. Dip them into the cornflakes mixture. You may need to press lightly to ensure the cornflakes are stuck to the bread.
- Put on a large skillet or pan on medium heat. Add a couple tablespoons of butter. When the butter has melted, add stuffed bread slices and brown each side for 2-3 minutes.
- Remove from pan and serve immediately. Add icing sugar, freshly siced strawberries and maple syrup.