Stuffed-Strawberry French Toast

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French toast stuffed with strawberries and drizzled with strawberry sauce. As seen in the April 2006 Issue of 'Style at Home Magazine' Photography by Edward Pond / Style at Home (April 2006)

Breakfast / Brunch	Spring / Summer


Yield: 6 Servings French Toast: 1 loaf brioche or egg bread 4 eggs 1 cup homo milk 1 tsp sugar 2 cups thinly sliced strawberries, tossed in ¼ cup sugar Strawberry Sauce: 2 cups strawberries, sliced 1/2 cup sugar

Slice brioche into 1” thick slices. Cut a slit into one side of the brioche only, creating a pocket in each slice. Stuff 2 tbsp of sliced berries into each pocket. Dip the brioche into the egg-milk mixture. Let soak for 30 seconds. Lift the stuffed brioche from the milk mixture and place on a heated griddle. Cook for 4 minutes on each side, or until hot and golden brown. Serve hot with maple syrup and strawberry sauce. Dust with powdered sugar.