Recipe for Copeland's Of New Orleans Stuffed Strawberry French Toast from the Restaurant section.
Copeland's of New Orleans Stuffed Strawberry French ToastSource: Chef Gina Cochener-Mozzi, Copeland's of New Orleans, Phoenix, Arizona 1 cup milk
3 cups heavy cream, divided
4 eggs
2 teaspoons vanilla extract
1/4 cup granulated sugar
1 French baguette, sliced diagonally
1 cup strawberries, freshly cut
Powdered sugar for dusting
1/2 pound cream cheese Combine milk, eggs, vanilla extract, sugar and 2 cups heavy cream; mix well, then set aside. Whip remaining 1 cup heavy cream until peaks form. Beat in cream cheese until smooth. Heat skilled over medium-high heat; add butter. Dip bread slices in batter, making sure to leave them long enough to absorb some of the batter without making them soggy. Place bread in skillet; brown on both sides. Remove bread from skillet and place on a plate. Scoop cream cheese mixture on top of each piece. Top with another piece of toast to form a sandwich. Top with fresh strawberries, dust with powdered sugar and serve immediately.
We hope you enjoy your freshly made Copeland's Of New Orleans Stuffed Strawberry French Toast. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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