Dessert: Strawberry Cheesecake Stuffed French Toast

Whip up a quick and easy breakfast favorite with the ultimate recipe for strawberry cheesecake stuffed French toast.

This recipe includes superfoods such as:

Cinnamon, Lemon

Health benefits of Strawberry Cheesecake Stuffed French Toast

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

8 (1-inch thick) slices bread (See Kelly’s Note)
4 ounces cream cheese, at room temp
2 teaspoons vanilla extract
1 1/2 teaspoons fresh lemon juice
1 teaspoon grated lemon zest
1 1/2 cups diced strawberries, divided
3/4 cup heavy cream
4 large eggs
1 teaspoon cinnamon
1 Tablespoon sugar
Unsalted butter, for cooking
Maple syrup, for serving

Instructions

Cut a wide pocket into each slice of bread without cutting all the way through the bread.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, vanilla extract, lemon juice, lemon zest and 1/2 cup diced strawberries until well combined, about 2 minutes.
Slather a portion of the cream cheese mixture inside each bread pocket and press each bread pocket closed.
In a medium bowl, whisk together the eggs, heavy cream, cinnamon and sugar.
Place a large pan over medium heat and add 2 tablespoons of butter. Once the butter has melted, dip each stuffed slice of toast into the egg mixture on all sides and shake off any excess. Place the bread immediately into the pan and cook until golden, about 2 minutes. Flip once and continue cooking until golden, about 2 minutes. Repeat the coating the cooking process with the remaining slices of bread. (Do not overcrowd the pan.)
Serve the French toast immediately topped with maple syrup and the remaining diced strawberries.
Kelly’s Note: Any variety of bread will work in this recipe. A few of my favorites include a loaf of sourdough, a French baguette or (extra-thick) Texas toast. Use whatever type of bread you prefer, however stale bread works best for French Toast, as it absorbs the most liquid.