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Good 2 Eat: Stuffed French Toast
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Welcome to Good 2 Eat, where every Thursday 2une In will be cooking with Chef Kevin Belton to show you a new and delicious recipe to try at home!
Stuffed French Toast
1 cup coconut milk
4 eggs
½ tsp. cinnamon
¼ tsp. vanilla extract
8 oz. cream cheese, room temperature
1/4 cup powdered sugar
1 lemon, zested
1 cup strawberries, diced and macerated
12 slices brioche bread
3 Tbsp. butter if needed
strawberries sliced, for serving (optional)
In a medium bowl, whisk together the milk, eggs, cinnamon and vanilla extract.
In a bowl whip cream cheese, sugar, and lemon zest together until smooth, fold the strawberries into the whipped cream cheese.
Divide the whipped cream cheese mixture onto six slices of brioche bread. Top with the remaining slices of bread, forming a sandwich with the cream cheese inside.
On a griddle or a nonstick pan heat the butter in batches over medium heat.
Dunk each sandwich in egg mixture, soaking both sides for about 15-30 seconds, until the mixture is absorbed. Place on the heated griddle or pan, in batches if needed, and cook on both sides until golden, about 3 to 4 minutes per side.
Serve hot with syrup and powdered sugar, if desired.
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