Triple Berry Stuffed French Toast
Servings: 6
Equipment
- 1 large bowl
- 1 medium bowl
- 1 griddle
- 1 large cookie scoop
Ingredients
Cream Filling
- 1 cup organic strawberries chopped
- ½ cup organic blueberries
- ½ cup organic raspberries
- 8 oz cream cheese softened
- ½ cup organic powdered sugar
- 1 tsp organic vanilla
- 2 tbsp organic whipping cream
French Toast Coating
- 12 slices sourdough bread Izzio is very clean
- 5 eggs
- 1 cup organic milk
- 1 tsp organic vanilla
- 1½ tsp cinnamon
- ¼ tsp pink Himalayan salt or sea salt
Instructions
- In a medium bowl using a beater, mix together 1 cup organic strawberries chopped, ½ cup organic blueberries, ½ cup organic raspberries, 8 oz cream cheese, ½ cup organic powdered sugar, 1 tsp organic vanilla and 2 tbsp organic whipping cream.
- In a large bowl whisk together 5 eggs , 1 cup organic milk, 1 tsp organic vanilla, 1½ tsp cinnamon and ¼ tsp pink Himalayan salt.
- Lay the 12 slices sourdough bread out. Spread a large cookie scoop full of the cream mixture on 6 of the 12 pieces of bread. Place the other piece on top to create a "sandwich".
- Dunk the "sandwich into the egg mixture and place on a tray. Do this with all of the pieces. You should have 6 total.
- Heat a griddle to 350℉. Let the bread sit while it is heating up. Grease the griddle with butter.
- Place all 6 on the griddle. Cook for 3- 3½ minutes until browned. Flip and do the same to the other side.
- Remove and serve immediately. We love topping with homemade whipped cream and organic maple syrup.
Notes
Freezer- to freeze place on a parchment lined baking sheet after cooking. Let cool to room temperature and then place in the freezer for 2 hours. Transfer to a freezer safe Ziploc or storage container and freeze for up to 2 months.
Reheat- place the Stuffed French toast in the oven at 375f for 15-20 minutes or the air fryer at 370f for 10 minutes flipping after 5.