Berries 'n' Cream French Toast Recipe

5 1 5
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Berries 'n' Cream French Toast Recipe

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5 1 5
Publisher Photo
Start the day off right with this dreamy, creamy breakfast treat from Lesa Michelle Hefner of Elk City, Oklahoma. “My husband and I first tasted this delicious dish at a bed and breakfast where we celebrated our anniversary,“ she shares. “It’s really easy to prepare but tastes like you fussed.“
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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)

Directions

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

  • 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)
  1. In a small bowl, beat the cream cheese, marshmallow creme and vanilla until smooth; set aside.
  2. 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.
  3. 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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gail ann User ID: 1230878 162997
Reviewed Apr. 30, 2009

"THIS IS LIKE dessert FOR breakfast! I HAD A SIMILAR DISH AT A RESTAURANT & WAS ON THE LOOKOUT FOR A CLONE RECIPE. THIS IS EVEN BETTER. THE MARSHMALLOW CREAM REALLY MAKES IT."

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