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Sunday mornings are for sleeping in and enjoying a relaxed family brunch. It’s the one day of the week when we don’t have to rush off to basketball games or swim meets. Everyone wakes up when they want, and before long we all gather in the kitchen. My husband and the kids look forward to a warm, leisurely breakfast where we can sit together and savor a slow meal — a welcome contrast to weekday mornings when we’re racing to get the girls to school on time.
Brunch at our house usually becomes a late breakfast that doubles as lunch. I like to make Sundays feel special by preparing one signature dish reserved for our weekly family meal. Typical items include coffee, orange juice, bacon, eggs, fruit, and a special bread-based dish or baked good.
Today’s recipe is Strawberry Almond Stuffed French Toast. The filling combines sweetened cream cheese and sour cream flavored with almond extract; plain or vanilla yogurt can be used instead of sour cream if you prefer. Macerated strawberries are tucked into each pocket of soft French bread, then each slice is soaked in an egg mixture and pan-fried until golden brown. A dusting of powdered sugar and a sprinkle of slivered almonds add crunch and a pretty finish. The combination of strawberries, almonds, and a creamy filling makes this a perfect recipe for a leisurely Sunday brunch. Enjoy!
Ingredients
Macerated strawberries
Make a deep cut into each slice to form a pocket.
Spoon a heaping tablespoon of the cream mixture into each pocket.
Spoon a heaping tablespoon of sliced strawberries inside the bread.
Gently squeeze the folds of the opening together.
Dip each slice in the egg mixture on both sides and gently fry until golden brown.
Dust each slice with powdered sugar and slivered almonds.
| Strawberry Almond Stuffed French Toast |
- 8 oz. cream cheese, softened
- 1/2 cup sour cream (or plain/vanilla yogurt)
- 1/2 cup confectioner’s sugar
- 1 teaspoon almond extract
- 1 1/2 cups sliced strawberries
- 1/4 cup sugar
- 3 eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- 1 loaf French bread, cut into twelve 1-inch-thick slices
- Garnish: 1/2 cup confectioner’s sugar and 1/3 cup slivered almonds
- In a bowl using a hand or stand mixer, beat the cream cheese, sour cream, confectioner’s sugar, and almond extract until smooth and light. Chill the cream mixture in the refrigerator.
- Toss the sliced strawberries with 1/4 cup sugar and let them macerate while you prepare the rest.
- In a shallow dish, whisk together the eggs, milk, and vanilla extract.
- Make a deep cut in the center of each bread slice to form a pocket without cutting through the bottom.
- Fill each pocket with a heaping tablespoon of the chilled cream mixture.
- Add a heaping tablespoon of the macerated strawberries into each pocket.
- Gently press the pocket edges together to close.
- Heat a nonstick skillet over medium heat and lightly spray or oil the pan.
- Dip each stuffed slice into the egg mixture, coating both sides. Cook as many slices as fit comfortably in the pan, frying until golden brown on each side. Repeat until all slices are cooked.
- To serve, dust each slice with confectioner’s sugar and scatter slivered almonds on top. Spoon any remaining strawberries and cream over the toast and offer maple syrup if desired.