Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This makes an elegant looking breakfast or brunch and can be made up the night before then grilled in the morning. I have used fresh strawberries and just blended them to use in making the sauce. Top with whipped cream.

Recipe Summary

30 mins
15 mins
45 mins
5 servings


Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Cook and stir almonds in a skillet over medium high heat until fragrant and toasted, 3 to 5 minutes.

  • Add enough water to reserved strawberry liquid to equal 1 cup liquid.

  • Stir 1/2 cup sugar and cornstarch together in a saucepan over medium heat. Gradually stir strawberry liquid into sugar mixture; cook, stirring constantly, until mixture is clear and thick, 3 to 5 minutes. Stir strawberries and almonds into sugar mixture.

  • Beat cream cheese, 2 tablespoons sugar, and vanilla extract together in a bowl. Whisk milk, eggs, 1 1/2 teaspoons sugar, cinnamon, and nutmeg together in a bowl.

  • Slice bread at 1 1/2-inch intervals about 3/4 of the way through. Cut a slit in the center of each slice to form a pocket, and fill each pocket with 1 rounded tablespoon of the cream cheese mixture. Separate slices from loaf by cutting each slice the rest of the way through the loaf.

  • Dip bread slices in egg mixture to coat completely.

  • Melt butter on a griddle over medium-high heat. Working in batches, cook bread slices on preheated griddle until golden brown, 2 to 5 minutes per side. Serve French toast with strawberry-almond mixture.

Editor's Note:

The nutrition data for this recipe includes the full amount of the bread-coating and strawberry sauce ingredients. The actual amount of the coating and strawberry sauce consumed will vary.

Nutrition Facts

802 calories; protein 22.9g; carbohydrates 107.3g; fat 31.5g; cholesterol 170.9mg; sodium 997.8mg. Full Nutrition