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.

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
5
Max Servings:
5
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Ingredients

Directions

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

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  • 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.

Tips

Nutrition:

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

802.25 calories; 22.85 g protein; 107.33 g carbohydrates; 31.49 g fat; 170.89 mg cholesterol; 997.76 mg sodium.Full Nutrition


Reviews (2)

Read All Reviews

Most helpful positive review

Lee-Anne
04/26/2017
My three boys love this recipe

Most helpful critical review

Christy Cooks
02/04/2016
I am only rating the sauce part of this recipe. I needed a strawberry sauce recipe for a cheese cake and only had a 16oz bag of frozen strawberries so I did a search for frozen strawberries and this is the recipe that came up. I thawed the berries overnight in a colander set over a bowl and in the morning I only had 1/2 cup of drained liquid. Because my bag was 16oz I had to add 50 percent more to the rest of the recipe. So I added a cup of water and worried that the strawberry flavor would be diluted too much but I needn't have worried because the sauce was full of strawberry flavor. I needed to cook it much longer on medium heat as specified to get the liquid clear and thick- about 10 minutes. Then I added the strawberries (which I had cut in half because they were pretty big) and cooked an additional 10 minutes until it reached the consistency I wanted. It was a very pretty red color. Both my mother and I tasted it and found it quite sweet so if I try this recipe again I will try cutting the sugar down and/or replacing some of it with honey which is in my favorite blueberry sauce. We definitely tasted more sugar than berries. I think some fresh chopped strawberries (as the submitter mentioned) would improve the sauce quite a bit. Perhaps also a touch of orange peel or replacing a small amount of the liquid with orange juice would be a nice addition. Finally I left the almonds out of the sauce but think they could be nice sprinkled on top. This also looks beautif
2 Ratings
  • 4 Rating Star 1
  • 5 Rating Star 1
Lee-Anne
04/26/2017
My three boys love this recipe
Christy Cooks
02/04/2016
I am only rating the sauce part of this recipe. I needed a strawberry sauce recipe for a cheese cake and only had a 16oz bag of frozen strawberries so I did a search for frozen strawberries and this is the recipe that came up. I thawed the berries overnight in a colander set over a bowl and in the morning I only had 1/2 cup of drained liquid. Because my bag was 16oz I had to add 50 percent more to the rest of the recipe. So I added a cup of water and worried that the strawberry flavor would be diluted too much but I needn't have worried because the sauce was full of strawberry flavor. I needed to cook it much longer on medium heat as specified to get the liquid clear and thick- about 10 minutes. Then I added the strawberries (which I had cut in half because they were pretty big) and cooked an additional 10 minutes until it reached the consistency I wanted. It was a very pretty red color. Both my mother and I tasted it and found it quite sweet so if I try this recipe again I will try cutting the sugar down and/or replacing some of it with honey which is in my favorite blueberry sauce. We definitely tasted more sugar than berries. I think some fresh chopped strawberries (as the submitter mentioned) would improve the sauce quite a bit. Perhaps also a touch of orange peel or replacing a small amount of the liquid with orange juice would be a nice addition. Finally I left the almonds out of the sauce but think they could be nice sprinkled on top. This also looks beautif