Stuffed Strawberry Cheesecake Baked French Toast

 

If you are a dedicated follower {thank you, by the way} I gave you a sneak peak of this killer breakfast a couple of weeks ago.  I created it for the Iowa Food and Family Project, showcasing a classic farm food.

 

Eggs.

 

I keep telling my husband that when we move I want chickens.  He looks at me like I'm a bit crazy, but I know if we ever do get our dream piece of land I'll get my chickens.  And from chickens, come eggs.

 

I'm embarrassed to admit how many cartons of eggs we buy each week......we have a bit of an egg obsession.

 



 

Instead of creating a typical "egg" dish for them, I wanted something special.  I love a good breakfast French toast so that popped into my head first.  This also happened to be the week I went strawberry picking.

 

French toast + strawberries = HEAVEN.

 

It really was a no brainer.

 

Enter in my Stuffed Strawberry Cheesecake Baked French Toast.

What I love about this dish is that even though it looks fancy, it comes together in a snap.  Plus you make it the night prior, stick it in the fridge and bake it off in the morning.

I made this just for us.....but it is the PERFECT breakfast dish for a crowd.  Think baby shower, Christmas morning, etc.  It feeds a lot.  I ended up freezing what we didn't eat and it came out beautifully reheated again when pulled from the freezer.

 

And since all different varieties of berries are in season right now, use whatever fruit you want!  Raspberries, blueberries, peaches....maybe even apples this coming Fall?

 

Save this recipe below for later, you'll be happy you did.



Stuffed Strawberry Cheesecake Baked French Toast

Print this Recipe!

1 loaf of Texas toast
8 oz. cream cheese, softened
1 1/2 c. strawberries, mashed
1/2 c. sugar
1 stick of butter
1 c. brown sugar
1 t. vanilla
4 eggs
1 1/2 c. milk
powdered sugar for dusting

1.  Grease a large roasting pan or 11x17 baking dish {large enough to fit all stuffed pieces of bread, you will use the whole loaf}.
2.  In the microwave melt together butter and brown sugar.  Pour this mixture into the bottom of the pan.
3.  Combine the cream cheese, mashed strawberries and sugar.
4.  Place one layer of the Texas toast on top of the caramel mixture in the pan.
5.  Spread the cream cheese/strawberry mixture onto the bread, covering all pieces.
6.  Place another layer of Texas toast onto the bottom layer that is covered in strawberry/cream cheese mixture, creating "stuffed sandwiches".
7.  In a bowl combine together eggs, milk and vanilla.  Pour this mixture on top of the bread.
8.  Cover dish with foil and refrigerate overnight.
9.  When ready to bake, preheat oven to 375 degrees.  Bake, covered for 40 minutes.  Then remove the foil, turn oven to 400 degrees and bake another 10-15 minutes or until tops are golden brown.
10.  Remove dish from the oven and sprinkle liberally with powdered sugar.  Serve warm.