AuthoradminCategory
Yields1 Serving
Prep Time5 minsCook Time15 minsTotal Time20 mins
INGREDIENTS
 8 slices Thick-Cut Brioche Bread
 1/4 cp. Sour Cream
 3/4 cp. Powdered Sugar plus extra reserve for topping
 2 tsp. Vanilla Extract divided
 1 cp. Strawberries thinly sliced
 1/4 cp. Granulated Sugar
 3 ea. Eggs large
 1 1/2 cp. Milk
 1 tsp. Ground Cinnamon
 Maple Syrup as desired, for topping.
INSTRUCTIONS
1

Cut strawberries into thin slices and place in a bowl. Add granulated sugar and let sit for 10-15 mins so they release their juices.

2

In a bowl, add cream cheese, vanilla extract, sour cream and powdered sugar and mix with a mixer until smooth.

3

In a separate bowl, add in eggs, milk, vanilla extract and cinnamon. Whisk until combined. Pour mixture into a shallow bowl.

4

In between 2 slices of bread layer on some of the cream mixture and strawberries.

5

Melt some butter on medium heat. Dip sandwiches in the wet mixtures and then add to pan. Cook for 3-4 minutes on eat side.

Ingredients

INGREDIENTS
 8 slices Thick-Cut Brioche Bread
 1/4 cp. Sour Cream
 3/4 cp. Powdered Sugar plus extra reserve for topping
 2 tsp. Vanilla Extract divided
 1 cp. Strawberries thinly sliced
 1/4 cp. Granulated Sugar
 3 ea. Eggs large
 1 1/2 cp. Milk
 1 tsp. Ground Cinnamon
 Maple Syrup as desired, for topping.

Directions

INSTRUCTIONS
1

Cut strawberries into thin slices and place in a bowl. Add granulated sugar and let sit for 10-15 mins so they release their juices.

2

In a bowl, add cream cheese, vanilla extract, sour cream and powdered sugar and mix with a mixer until smooth.

3

In a separate bowl, add in eggs, milk, vanilla extract and cinnamon. Whisk until combined. Pour mixture into a shallow bowl.

4

In between 2 slices of bread layer on some of the cream mixture and strawberries.

5

Melt some butter on medium heat. Dip sandwiches in the wet mixtures and then add to pan. Cook for 3-4 minutes on eat side.

Stuffed French Toast