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Strawberry Stuffed French Toast with Warm Maple Walnut Syrup

Yankee Plus Dec 2015


Strawberry Stuffed French Toast with Warm Maple Walnut Syrup
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  • 1 loaf of raisin challah bread
  • 4 ounces cream cheese (softened)
  • 2 teaspoons cinnamon
  • 1 teaspoon sugar
  • 1 pint of fresh strawberries
  • 3 large eggs
  • 1/2 cup half-and-half
  • vegetable spray
  • 2 cups maple syrup
  • 1/2 cup chopped walnuts
  • powdered sugar (to dust before serving)


Slice challah bread into 4 thick slices, then cut a pocket in the top of each slice. Whip together the cream cheese, 1 teaspoon of cinnamon, and sugar. Spread the mixture into the pockets and place the sliced strawberries on top. Whisk eggs and half-and-half with additional teaspoon of cinnamon. Dip bread into egg mixture and cook on griddle coated with vegetable spray until golden brown. Warm the maple syrup and chopped walnuts. Remove French toast from griddle, place on a platter, and dust with powdered sugar. Serve with warmed syrup and walnuts.
Updated Sunday, April 21st, 2002

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