- 2 packages (3 ounces each) cream cheese, softened
- 1/2 cup marshmallow creme
- 1/2 teaspoon vanilla extract
- 2 cups sliced fresh or frozen strawberries
- 1/4 cup sugar
- 1-1/2 teaspoons cornstarch
- 1 tablespoon cold water
- 3 eggs
- 3/4 cup milk
- 8 slices French bread (1 inch thick)
- In a small bowl, beat the cream cheese, marshmallow creme and vanilla until smooth; set aside.
- For syrup, in a small saucepan, bring strawberries and sugar to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Combine the cornstarch and cold water until smooth; stir into berry mixture. Return to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; keep warm.
- In a shallow bowl, whisk the eggs and milk; dip both sides of bread in egg mixture. On a lightly greased hot griddle, cook bread over medium heat for 2 minutes on each side or until golden brown. To serve, spread each piece of French toast with cream cheese mixture; top with strawberry syrup. Yield: 4 servings.
Originally published as Berries 'n' Cream French Toast in Simple & Delicious May/June 2006, p46
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