Stuffed Strawberry Cream French Toast

Weekend brekkie!


  1. Filling
  2. 1 cup Cream cheese
  3. 1 cup Strawberry Jam(any type you choose I listed the homemade jam I used)
  4. French toast
  5. 3 slice of thick Bread(of your choice)
  6. 1 stick Unsalted butter
  7. 1/2 tsp Cinnamon
  8. 1/2 tsp Nutmeg
  9. 1 Vanilla bean pod(or 1tsp vanilla extract)
  10. 1/2 cup Heavy cream
  11. 1 large Egg
  12. 1 Maple syrup for dressing
  13. 1 Fresh strawberries for garnish
  14. Homemade Jam(makes 2 pints Time: 3-4 hours)
  15. 3/4 cup Rhubarb sliced
  16. 3/4 cup Fresh strawberries hulled and halved
  17. 2/3 cup Agave syrup
  18. 5 tsp Low sugar pectin (can be bought at Walmart)
  19. 1/2 Lemon zest and juiced


  1. For the Jam(You will need jars for this): place all the ingredients in a large saucepan and bring to a boil on medium heat
  2. Start stirring the jam keep it hot enough that the fruit mix stays at a low rolling boil
  3. While the Jam is heating Get your jars and lids ready for canning and have a large pot of water heating on the stove top
  4. Once the jam starts thickening and the fruit has mostly broken down remove from the heat
  5. Change Fill each jar leaving 1/2 inch headspace place the lid on the jar Then let the filled jars sit in a water bath canner(in the large pot of water that you have heating on the stove the picture shows how the water bath canner process should look like)
  6. Leave the jars in the water bath canner for 12 minutes
  7. Remove jars from the water bath canner and them sit on a rack unmoved for a couple of hours(2-3 hours) until they cooled and the lids have popped
  8. French Toast: start of with whisking together the jam and cream cheese in a bowl Pour the filling in a piping bag and set aside
  9. In a shallow bowl mix together the nutmeg and cinnamon Add the heavy cream and egg to the same bowl and mix it together
  10. Cut the vanilla pod open and scrape the inside mix it in the bowl Toss in the pod as well(just to add more flavor) Give it a light mix Set the mix aside
  11. Cut your bread slices diagonally Then cut each half open and pipe in the filling
  12. Once you filled the slices with the strawberry cream filling grab a nonstick skillet Add 1/2 tablespoon of unsalted butter to the skillet over medium heat
  13. Meanwhile soak the first slice of stuffed bread in the mix you made earlier Let one slice soak for 10 seconds on each side then transfer it to the heated skillet with the melted butter
  14. Cook the slice for 3-4 minute on each side or until each side is golden brown
  15. Repeat the procedure for each slice Melt 1/2 tbs of butter soak slice 10 secs each side and add to skillet cook until each side is golden brown

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