Strawberry Tiramisu Stuffed French Toast

About a year ago I began exploring the world of stuffed French toast. I cannot believe that I made it some 48+ years without having made, let alone eaten, this unbelievably rich and versatile French toast. Looking back I realize I really must get out more — or at the very least get out from this rock I’ve been living under.

Once I made my first version of stuffed French toast, the possibilities and variations to be made transformed breakfast into a meal worthy of candlelight and wine. Okay, so I didn’t light the candles or open the bottle of wine, but truly with something as elegant as this breakfast option, I’m sure that someone, somewhere could go as far.

One of our favorite versions of stuffed French toast would be Tiramisu Stuffed French Toast. Striving to make this even better than a standard tiramisu, I opted to throw some strawberries into the mix. The results were an immediate success and addition to the “Most Requested” breakfast food list on the refrigerator.

This recipe is actually a combination of several recipes. First, the tiramisu filling is borrowed from my Tiramisu Crepes post on Simply Grateful Housewife. I cut the recipe in half for the breakfast version, but seeing as this filling keeps in the fridge for at least a couple of weeks or can be frozen, you might just opt to keep it as is and have extra for the next time you make it. Of course there is the possibility that you’ll want to make a few crepes for dessert too, so the more I think about it, there’s really no good reason to cut it in half.

The other recipe would be for my basic milk/egg French toast mixture, which can be found in my Bananas Foster French Toast post. I cannot emphasize enough how important it is to use the heavy whipping cream for this. It is the best way to limit any sogginess in your end results.

One note about making stuffed French toast: Your hands are going to get messy. Now I don’t wear gloves when I cook. I find them confining and unless I’m cleaning hot peppers, my hands pretty much touch every aspect of our meals. When it comes to dipping stuffed French toast, you are going to have to use your hands and they are going to get a little, if not as much egg/milk mixture on them as the bread. It’s a law, and if it isn’t, it ought to be. Tongs just won’t cut it here so if you have an aversion to getting your hands messy, this is definitely a recipe you might consider putting those plastic gloves on for. Oh, and if your guests have a problem with you getting elbow deep in egg in the process of slaving over a hot stove so they can enjoy some of this absolutely wonderful breakfast alternative, well perhaps you should rethink who you invite for breakfast. I am actually Serv-Safe Certified, but when I’m cooking at home, house rules apply and my house rules do not require gloves or hairnets.

The bread you choose for this French toast, or any stuffed French toast for that matter, should be fairly dense and about 3/4 to 1 inch thick. My bread of preference is brioche, but I have also used Texas toast, croissants, and egg bread with great success. Brioche can be pretty expensive, so I only buy this when I can find it one sale, but believe me, it is well worth the money even when it isn’t on sale, I just can’t get past spending $5.99 for a small loaf of bread that’s gone in one sitting.

The first step in making this French toast is to make the tiramisu filling. For this you will need to combine mascarpone cheese, cream cheese, and sugar. When this is completely combined, add the Kahlua and vanilla and set it aside.

Next you’ll want to prepare your egg/milk mixture and dice your strawberries.

With all the prep work out-of-the-way, it’s time to assemble the French toast for dipping and cooking.

Spread a nice layer of tiramisu filling on one side of the bread, not too thick because this is quite rich.

Cover the filling with diced strawberries and then another slice of bread to form a sandwich. Set these aside.

Heat griddle to medium-high. Using your hands, grasp one stuffed tiramisu-strawberry sandwich with both hands and dip liberally in the egg/milk mixture, being sure to cover both sides entirely.

Place the sandwich on the hot griddle and repeat with remaining sandwiches.

Turn the heat down to medium. This is an important step. You want to be sure that the French toast cooks all the way through without browning too quickly. Turning the burner down to medium will allow the filling to heat and slightly melt at right about the same time the bread will be golden brown. When one side is golden brown, flip the sandwich and continue cooking until golden brown on both sides and the filling is warm and melty.

Remove the sandwiches from the griddle and place on plates. Top with additional chopped strawberries and strawberry glaze or syrup. And what the heck, throw on some whipped cream if you’ve got it. There’s no calorie counting allowed when it comes to stuffed French toast.

There you have it, Strawberry Tiramisu Stuffed French Toast. Something good enough to serve for dessert, but with so many dessert options out there, why wait. What better way to start your day than with something this special, and for this I am — Simply Grateful.

Strawberry Tiramisu Stuffed French Toast

  • Servings: 6-8 Stuffed Sandwiches
  • Print

Ingredients

Basic French Toast:

  • 1 Loaf Brioche Bread, Texas Toast, or Egg Bread
  • 3/4 Cup Heavy Cream/Whipping Cream
  • 5 Large Eggs
  • 1/8 tsp. Salt

Tiramisu Filling:

  • 8 oz. Mascarpone Cheese
  • 8 oz. Cream Cheese
  • 1 Cup Sugar
  • 1/4 Cup Kahlua
  • 2 Tbsp. Vanilla

Other Ingredients:

  • 1 Pound Fresh Strawberries, diced
  • Strawberry Glaze or Syrup
  • Whipping Cream

Directions

  1. The first step in making this French toast is to make the tiramisu filling. For this you will need to combine mascarpone cheese, cream cheese, and sugar. When this is completely combined, add the Kahlua and vanilla and set it aside.
  2. Next you’ll want to prepare your egg/milk mixture and dice your strawberries.
  3. Spread a nice layer of tiramisu filling on one side of the bread, not too thick because this is quite rich. Cover the filling with diced strawberries and then another slice of bread to form a sandwich. Set these aside.
  4. Heat griddle to medium-high. Using your hands, grasp one stuffed tiramisu-strawberry sandwich with both hands and dip liberally in the egg/milk mixture, being sure to cover both sides entirely. Place the sandwich on the hot griddle and repeat with remaining sandwiches.
  5. Turn the heat down to medium. This is an important step. You want to be sure that the French toast cooks all the way through without browning too quickly. Turning the burner down to medium will allow the filling to heat and slightly melt at right about the same time the bread will be golden brown. When one side is golden brown, flip the sandwich and continue cooking until golden brown on both sides and the filling is warm and melty.
  6. Remove the sandwiches from the griddle and place on plates. Top with additional chopped strawberries and strawberry glaze or syrup. And what the heck, throw on some whipped cream if you’ve got it.

Cooking Notes

There’s no calorie counting allowed when it comes to stuffed French toast.

Recipe by: Tilly Frueh, Simply Grateful Cooking at https://simplygratefulcooking.wordpress.com/ – 2017

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