Stuffed French Toast
Cuisine: Brunch
Serves: 4
  • 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
Egg Batter:
  • 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
  1. Combine butter, cream cheese and strawberry preserves until well mixed. Add diced strawberries into the cream cheese mixture.
  2. 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.
  3. Gently spoon ¼ of cream cheese mixture into each of the 4 slices bread and close the pocket by pressing it at the incision.
  4. For the egg batter, mix everything together into a shallow bowl or deep plate.
  5. On another plate, mix crushed cornflakes and almond flakes.
  6. 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.
  7. 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.
  8. Remove from pan and serve immediately. Add icing sugar, freshly siced strawberries and maple syrup.
Recipe by Swee San's Kitchen at

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