Strawberries and Cream Stuffed French Toast Bites

Strawberries and Cream Stuffed French Toast Bites
  • Prep Time: 15
  • Total Time: 15
  • Servings: 4

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About this Recipe

This recipe is wonderfully delish! A tasty weekend breakfast treat.


1 Loaf California Goldminer® Sourdough Square
3 oz (85 g) Mascarpone cheese
.75 cup (175 mL) Strawberries, diced
1 tbsp (15 mL) Strawberry jam
3 eggs
.75 tsp (3 mL) Cinnamon
.25 tsp (1 mL) Nutmeg
1 tbsp (15 mL) Sugar
Pinch of salt
1 tsp (5 mL) Vanilla
.5 cup (125 mL) Milk
.75 cup (175 mL) Crushed cornflakes
.5 cup (125 mL) Slivered almonds
1 tbsp (15 mL) Butter
2 tsp (10 mL) Icing sugar


SLICE bread about 1 ¼” (3 cm) thick. Cut each slice in half to make a triangle. Using a sharp pointed knife cut a slit in the long side of each triangle. Be careful not to cut through, as this will create a pocket for the stuffing.

COMBINE mascarpone, strawberries, and strawberry jam in a small bowl. Stuff each bread triangle with about a quarter of the filling. Use a small spoon or a piping bag fitted with a large tip. Set aside.

WHISK together eggs, cinnamon, nutmeg, salt, vanilla, and milk in a shallow bowl. Combine cornflakes and almonds in another shallow bowl.

HEAT butter in a large non-stick skillet over medium-high. Working in batches, dip the stuffed bread triangles into the egg mixture then toss in cornflake mixture. Place in the skillet and cook for 1-2 minutes per side or until golden brown. Dust with icing sugar and serve immediately.


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