Strawberries and Cream Stuffed French Toast Recipe 1

Mother’s Day is just right around the corner and it always seems to bring with it the endless advertisements for kitchen appliances and gadgets. Those things are definitely special and as a Mama who spends a great deal of time in her kitchen, I more than appreciate any of those that I receive. However, there is one thing that I want more than anything else for Mother’s Day each year – to spend the day as leisurely as possible with my husband and son.

The thought of waking up and enjoying brunch with my guys on our back porch followed by riding bikes or scooters, taking a long walk through the woods, or even giggling as we race through the sprinklers would be fine with me. There is truly no possession in the world greater than the time spent together and maybe watching Little Buddy show off his new whittling skills he learned in Scouts as we laze through the day.

Regardless of what activity or non-activity we do or don’t do, I plan to soak up every delicious second of it.

And if my special fellas decided to make brunch for me, this Strawberries and Cream Stuffed French Toast would be on the top of my list.

But if not, I know that I’ll make it again soon for them. And for myself. And for anybody that stops by my house long enough for me to feed them a bite because it is so scrumptious that I think everyone needs to taste it at least once.

I hope you make it soon. Or print out the recipe and leave it all over the house so that your family makes it for you.

Or just drool over it, enjoy whatever meal you have for Mother’s Day and know that it was made with love.

I made my stuffed French toast with challah bread that I had baked; however, it is also delicious with Sally Lunn bread, brioche, French bread, and good ol’ sliced bread right out of the pantry.

Here’s how I made it.

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Strawberries and Cream Stuffed French Toast Recipe

Robyn Stone
5 from 1 vote
Strawberries and Cream Stuffed French Toast makes the perfect brunch.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6

Ingredients 

  • 2 eggs
  • 1 cup milk, or half-and-half, or cream
  • pinch kosher salt
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 cup whipping cream
  • 1/2 cup strawberry jam
  • 8 slices Sally Lunn bread, , brioche, or challah bread cut into 2" slices, sliced lengthwise but without halving
  • 1/2 pint strawberries, hulled and sliced
  • butter
  • confectioner’s sugar

Instructions 

  • Whisk together eggs, milk, salt, sugar, vanilla, and cinnamon. Set aside.
  • Whisk whipping cream until soft peaks form. Stir in strawberry jam. Spread strawberry cream onto bread. Top with sliced strawberries and close bread together.
  • Heat skillet or griddle over low to medium heat. Butter well to prevent sticking.
  • Dip both sides of filled bread into egg batter mixture and place onto skillet or griddle. Cook for about 3 minutes on each side until lightly browned.
  • Serve with a dusting of confectioner’s sugar.

Notes

You can easily substitute another fruit for strawberries depending on the season and your favorite fruit. Peaches, blueberries, and even a berry medley work beautifully.

Nutrition

Calories: 319kcal | Carbohydrates: 46g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 245mg | Potassium: 223mg | Fiber: 2g | Sugar: 22g | Vitamin A: 442IU | Vitamin C: 26mg | Calcium: 82mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




40 Comments

  1. Lauren says:

    I need you to come teach my husband how to make this. Thank you.

    Reply
    1. Robyn Stone says:

      LOL, Lauren! I hope you have something amazing for Mother’s Day!

  2. Blog is the New Black says:

    Looks amazing and I love that it DOESN’T use cream cheese!

    Reply
    1. Robyn Stone says:

      So glad you like this recipe, Liz. I thought the whipped cream made it just a touch lighter than with cream cheese. Of course, the sliced strawberries didn’t hurt either! 🙂

  3. Amy says:

    Nothing else will do for Mother’s Day breakfast or brunch now. Yum.

    Reply
    1. Robyn Stone says:

      Thanks. We should pile our families together and have it sometime soon!

  4. Rachel @ Baked by Rachel says:

    One of my favorite breakfast items! Looks amazing.

    Reply
    1. Robyn Stone says:

      Thanks, Rachel. It is just so hard to go wrong with French toast, isn’t it?

  5. Jenny Flake says:

    This has got me salivating Robyn! Looks amazing!

    Reply
    1. Robyn Stone says:

      Thanks so much, Jenny. I appreciate it.

  6. Sommer@ASpicyPerspective says:

    HEAVENS! You should open a bed and breakfast, for sure!! 😉

    Reply
    1. Robyn Stone says:

      Now there is an idea!

  7. Katrina @ Warm Vanilla Sugar says:

    I wish I had this RIGHT NOW for breakfast. Darn.

    Reply
    1. Robyn Stone says:

      LOL! I could eat it for breakfast, lunch or supper. And may or may not have on more than one occasion.

  8. Robin @ Simply Southern Baking says:

    Mmm! This sounds fabulous! Wish I had for breakfast this morning!

    Reply
    1. Robyn Stone says:

      Thanks, Robin. There’s just something about strawberries and cream that makes anything decadent.

  9. Averie @ Averie Cooks says:

    French toast, stuffed with strawberries…I wish someone would make me this for Mother’s Day!

    Reply
    1. Robyn Stone says:

      Thanks, Averie. I hope you have a great Mother’s Day weekend!

  10. JulieD says:

    this looks awesome!! I have never tried stuffed french toast before but have always wanted to!

    Reply
    1. Robyn Stone says:

      Thanks Julie. You definitely should try it. It should negate the need for syrup, but um… it doesn’t. 🙂