Strawberry Stuffed French Toast

By June 8, 2011Breakfast, Cooking
[donotprint]We love breakfast! We love breakfast food for breakfast. We love breakfast food for lunch. And at least 2 times per month, we have breakfast food for dinner.

We typically have fried potatoes, eggs of some sort and pancakes or waffles. But, I have been wanting to make Strawberry Stuffed French Toast…forever! So when I Can’t Believe It’s Not Butter contacted me about sharing a recipe with toast…I knew exactly what I wanted to make.

Now, this might look like your normal, everyday, French Toast with a little strawberry sauce on top…oh but it’s not! It is stuffed with a cream cheese and strawberry goodness that you will want to eat by the spoonful!

It also looks difficult to make, but it’s actually very easy. Here is what you will need…

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Strawberry Stuffed French Toast

Recipe adapted from Taste of Home

  • Yield: Makes 4 sandwiches


For the Toast:

  • 8 slices of white bread
  • 4 eggs
  • 1/4 cup milk
  • I Can’t Believe It’s Not Butter Spray {they have a new Virgin Olive Oil that is great}
  • 1 teaspoon vanilla

For the Filling:

  • 3 oz. cream cheese {buy a 8 oz package and there are lines marking the 3 oz}
  • 1 container strawberry yogurt, single serving size
  • 1/2 teaspoon vanilla
  • 1/4 cup finely chopped strawberries

For the Strawberry Sauce:

  • 1 cup chopped strawberries
  • 1/4 cup sugar
  • 2-4 tablespoons water


  1. For the Filling:
  2. Soften cream cheese.
  3. Finely chop strawberries.
  4. Whisk cream cheese until smooth.
  5. Mix in yogurt, vanilla and strawberries.
  6. Set aside
  7. For the Strawberry Sauce:
  8. Combine all ingredients in a small saucepan.
  9. Bring to boil, then reduce heat and simmer.
  10. Using a potato masher, gently mash strawberries slightly.
  11. Cook until sauce is thickened. {sauce will thicken more when it cools}
  12. For the Toast:
  13. Spread 2-3 tablespoons filling on one piece of bread, top with another piece of bread to make a sandwich.
  14. Combine eggs, milk and vanilla in a shallow dish, whisk.
  15. Spray skillet or griddle with I Can’t Believe It’s Not Butter Spray or add 1 tablespoon I Can’t Believe It’s Not Butter Spread.
  16. Dip sandwich into egg mixture and cook until golden brown.
  17. This does take a little longer than your regular french toast.
  18. Serve with strawberry filling and sauce on top.


This recipe will be entered in a contest that I Can’t Believe It’s Not Butter is hosting. I may have the opportunity to win a trip to New York and a cool prize! I’ll keep you posted on how it goes.

Disclosure: I was asked to enter the Toast Contest held by I Can’t Believe It’s Not Butter. My opinions, recipe and photos are my own.


Linking to…Gooseberry PatchIngredient Spotlight

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