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Strawberry Stuffed French Toast with Maple Syrup
Prep Time:
20 minutes
Cook Time:
10 minutes
6 servings

1 medium loaf whole wheat bread, from the bakery, unsliced

1 jar (8 oz.) no sugar added strawberry jam

6 oz. low fat cream cheese, softened to room temperature

8 whole eggs

1 c. H-E-B Half & Half

4 Tbsp. H-E-B Unsalted Butter, divided

4 c. Central Market Organics Maple Syrup

1 can H-E-B Real Dairy Whip


Slice bread into 4 (1-inch thick) pieces. Lay each slice flat and cut
horizontally through 1 side to make a pocket in the bread (do not to c
ut all the way through the other 3 edges).
In a small mixing bowl combine strawberry jam and cream cheese. Place
in a large zip-lock bag and cut tip off corner of bag.
Squeeze strawberry mixture into pocket of each slice of bread (stuffin
g the bread).
Beat eggs and half & half in a wide shallow bowl or pie plate. Soak 1
slice of stuffed bread 15 seconds on each side.
Heat a griddle or non-stick skillet on Medium-High, and add 1 Tablespo
on butter. When butter is melted, place egg soaked bread on hot griddl
e and cook until golden brown. Flip and brown other side. Remove to pl
Repeat with remaining slices. Serve with maple syrup and H-E-B Real Da
iry Whip.

Nutritional Information

No Nutritional Information Available


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