Strawberry and Peanut Butter Stuffed Baked French Toast

Name: Strawberry and Peanut Butter Stuffed Baked French Toast
Yield: 8
Ingredients: 3 eggs; 1 ½ cups almond milk; 3 tablespoons coconut sugar; 1 teaspoon cinnamon; 1 loaf of challah bread, cut into 3/4” thick slices; ½ cup California Giant strawberries, sliced; 4 tablespoons peanut butter; Dash of cinnamon and coconut sugar; Fresh California Giant strawberries; Whipped cream; Maple syrup

Serves8

Serve up the brunch of your dreams with this Strawberry and Peanut Butter Stuffed Baked French Toast. With a luscious filling of sliced strawberries and peanut butter, this dish is a delightful twist on a classic favorite.

INGREDIENTS

For the Strawberry and Peanut Butter Stuffed French Toast:

3 eggs
1 ½ cups almond milk
3 tablespoons coconut sugar
1 teaspoon cinnamon
1 loaf of challah bread, cut into 3/4” thick slices
½ cup California Giant strawberries, sliced
4 tablespoons peanut butter

For the Topping:

Dash of cinnamon and coconut sugar
Fresh California Giant strawberries

Garnish with:

Whipped cream
Maple syrup

DIRECTIONS

- - Preheat the oven to 350F.
- - Take a slice of challah bread and to the bottom, insert the knife, making an incision, and cut a hole going up towards the middle of the slice - stop half way through.
- - Stuff the center of the bread slice with 2 slices of strawberries and a small dollop of peanut butter. Repeat until each bread slice is stuffed. Set aside.
- - Now in a mixing bowl, whisk together the eggs, almond milk, coconut sugar and cinnamon.
- - Dip each slice of bread, on both sides, into the egg batter, and place into the greased baking dish.
- - Top with the extra strawberry slices and bake for 30 minutes.
- - Once the French toast is cooked, remove from the oven, let cool for about 5 minutes and then top with the powdered sugar, whipped cream, maple syrup and anything you’d like! Enjoy!