Hello Lovely,

Can you believe out of everything I have learned to make since starting this blog, the one thing that has stumped me the most in the kitchen is French Toast? It always turned out to be fried egg on toast. I could never figure out what I was doing wrong until I tried this recipe. My egg to milk ratio was off. Previously I used more egg than milk but now I'll never make that mistake again.

This recipe turned out perfectly! It was better than I could ever have imagined. It wasn't overly sweet, which is perfect for my new diet! This particular French Toast is stuffed with a blend of sweetened cream cheese and fresh berries to create a decadent morning treat. You can use any fruit you like, but I love how pretty mixed berry platters look so I went with that. 


Makes about 12 pieces of French toast

Here's what you will need:

1 loaf of French bread
1 block (8 ounces) cream cheese, softened
1 1/2 cups fresh berries, roughly chopped
1/4 cup sugar
1 teaspoon vanilla extract

6 large eggs
1 1/2 cups milk or half-and-half
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
2-3 tablespoons butter
Maple syrup, confectioner's sugar, and additional berries for serving (optional)

Begin by cutting your bread. With a bread knife remove about an inch from the end of the bread. Then, make a slice about 1/2 inch into the bread. Only cut about 3/4 of the way through. Then, about a 1/2 inch from your first slice, make another cut into the bread. This time, slice through. This will leave you with a slice of bread with a little pocket. Continue slicing the rest of the loaf in the same fashion. Set aside.

In a bowl with a hand mixer, combine the cream cheese, chopped berries, sugar, and vanilla extract. Beat until smooth. Set aside.

Using a spatula, spread a generous amount of the berry and cream cheese mixture between the two layers of each slice of bread. Set aside.

In a large bowl, break the eggs. Whisk together with the milk, vanilla extract, cinnamon, nutmeg, and salt.

Next, add some butter to a hot skillet set to medium-high heat and melt. I prefer to use non-stick spray as it's less fattening. Using a pair of tongs, dip the stuffed bread into the egg mixture. Allow any excess egg mixture to drip off; then place the bread in the skillet. Cook for about 4-6 minutes or until the bread is browned to your liking. Continue this process with the rest of the stuffed bread.

Sprinkle the French toast with confectioner's sugar. Serve warm with maple syrup and more fresh berries.