Wednesday, July 22, 2015

Brilliant Brunch: Strawberry Shortcake Stuffed French Toast

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As you guys all know, I love a good recipe contest.  But lately due to work and overall craziness in life, I haven't been able to make any time for it.  You could imagine, then, the pleasure I received when I got an email about Arnold Bread's "America's Better Sandwich Recipe Contest" where a recipe maker extraordinaire could win $25,000!  The contest ends August 23rd so get cooking now!

At first, I couldn't stop thinking about ways to enter, and then an even better email crossed my inbox - did I want to work with Arnold's to develop my own recipe and talk about the recipe contest?  To me, the 5 free coupons was way easier than finding the time to develop a $25,000 recipe winner!  Especially with friends like mine...who are truly taste masters.

So, John and I happily took our free coupons to the grocery store and I even let John pick a bread he liked. John, of course had to try their "Everything" sandwich thins, while I chose "Honey Wheat" sandwich thins and then I got to work.  We don't eat a lot of cold cuts so we primarily eat bread in the mornings.  With such luscious berries in season right now and staring us in the face at the Farmer's Market, this was an easy win.  The best part of all?  The sandwich thins and berries totally make this good for you right?!


Strawberry Shortcake Stuffed French Toast
Serves:  4 (4 sandwiches)
2 eggs
1/2 cup + 2 tablespoons milk, divided (I use skim)
3 tablespoons cinnamon, divided
8 ounces Neufchatel cream cheese
1/4 cup + 2 tablespoons sugar, divided
8 ounces strawberries, roughly chopped
1 tablespoon butter
Arnold Bread Honey Wheat Sandwich Thins*

In a small shallow bowl, combine eggs and 1/2 cup milk with a small whisk or fork.  Add 1 tablespoon of cinnamon and mix well.

In a large bowl, beat cream cheese and 1/4 cup sugar together.  Slowly fold in the strawberries until they are evenly distributed.  Using an ice cream scoop (or large spoon), evenly spoon strawberry mixture onto one cut side of the Arnold Bread Honey Wheat Sandwich Thins, leaving a 1/2 inch space from the edge along all sides.

Heat a heavy-bottomed non-stick pan over medium heat.  Melt the butter in the pan and swirl to coat all the edges.  Turn the heat to medium-low.

Wet the edges slightly with the egg and milk mixture and press the top down around the edges to form a pocket.  Then, dunk the sandwich into the milk mixture on both sides.  Immediately place into the non-stick pan and repeat with all sandwiches.  Let cook 3-4 minutes, until golden brown, and then flip, cooking the other side 3-4 minutes before removing from heat.

Meanwhile, in a small bowl, combine remaining cinnamon and sugar.  Evenly dust the tops of each Strawberry Shortcake Stuffed French Toast with the cinnamon-sugar mixture.  Serve immediately.

*Note - I received 5 coupons for free Arnold products of our choice.  We are putting them to good use but everything written here is, as always, my honest opinions.  Now go win that $25,000 people!

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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