Strawberry and Fig Stuffed French Toast
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Made With Our
Directions
Item No.
101220
Item No.
170801
Ingredients
- 1 unsliced loaf brioche bread
- ¼ cup Stonewall Kitchen Strawberry Fig Jam
- 4 ounces cream cheese
- 4 eggs
- ½ cup milk or cream
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon kosher salt
- Stonewall Kitchen Maine Maple Syrup
- Butter (optional)
- Powdered sugar (optional)
- Fresh strawberries (optional)
Directions
- Slice bread into eight slices about 1 ½ - 2 inches thick. Lay each piece on its side and carefully pierce one side of crust with knife and create a pocket inside without piercing the exterior.
- Combine Strawberry Fig Jam, cream cheese and salt in bowl and combine thoroughly. Place in a piping bag, or use a large plastic bag and simply cut one of the bottom corners after filling to create your own piping bag.
- Place the tip of the bag as far into the bread slice pockets as possible and gently fill each slice with strawberry fig cream cheese, taking care not to overfill and tear through the bread.
- Whisk together the milk or cream, eggs, vanilla, cinnamon, nutmeg and salt in a large bowl or baking dish.
- Dip the stuffed brioche slices into the egg mixture, allowing the bread to soak up some of the liquid.
- Preheat the oven to 350°F.
- Heat a large skillet on medium-high heat and melt a small pad of butter. Remove the soaked bread slices from the egg mixture and sear in the hot skillet until golden brown on one side, about two minutes. Flip the slices and place the whole pan in the oven.
- Bake for about 6 - 8 minutes, or until golden brown on both sides and warmed through. Serve warm, topped with butter and Maine maple syrup. Finish with powdered sugar and fresh strawberries, if using.
