Strawberry Almond Stuffed French Toast

by Alice Currah on February 2, 2012

This post is brought to you by Dannon Activia Harvest Picks.

Sunday mornings are for sleeping in and eating brunch. It is the only day of the week where our family isn’t rushing to a basketball game or swim meet. Instead, everyone wakes up when they feel like it and eventually we all congregate in the kitchen. The kids and my husband look forward to a warm hot breakfast where we can sit down and enjoy a family meal at a leisurely pace. It is a nice change to most mornings when we are all trying to get out the door to get the girls to school on time.

Brunch in our home means a very late breakfast which serves as lunch too. I try to make each Sunday special by making one signature dish reserved only for our weekly family brunch.  Most of our meals include coffee, orange juice, bacon, eggs, fruit, and a special bread dish or baked good.

Today what I have for you us Stuffed Almond French Toast. The filling is made up of a combination of sweetened cream cheese and sour cream flavored with almond extract. But if you don’t have sour cream, you can substitute with plain or vanilla yogurt. Macerated strawberries are also stuffed inside each slice of soft French bread and then soaked in an egg mixture before frying each side to a golden toasty brown. Dusted with powdered sugar and slivered almonds – this dish is visually stunning as well as delicious. The fruity combination of strawberries, almonds, and a creamy filling makes this dish a must have Sunday brunch type of meal. Enjoy!



Macerated strawberries

Make a deep cut into each slice to form a pocket.


Spoon a heaping tablespoon of the cream mixture into each pocket.


Spoon a heaping tablespoon of sliced strawberries inside the bread.


Gently squeeze the folds of the opening together.


Dip each slice in the egg mixture on both sides and gently fry until golden brown.


Dust each slice with powdered sugar and slivered almonds.


Strawberry Almond Stuffed French Toast
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
A delicious stuffed French toast with strawberries, sweetened cream filling, and almonds.
  • 8 oz. cream cheese, softened
  • ½ cup sour cream
  • ½ cup confectioner’s sugar
  • 1 teaspoon almond extract
  • 1½ cup sliced strawberries
  • ¼ cup sugar
  • 3 eggs
  • 1½ cup milk
  • 1 teaspoon vanilla extract
  • 1 loaf French bread, cut into 12 sliced 1 – inch thick
  • Garnish – ½ cup confectioner’s sugar and ⅓ cup slivered almonds
  1. Using an electric hand or stand mixer, beat the cream cheese, sour cream, confectioner’s sugar, and almond extract until light and creamy. Transfer the cream mixture to a a bowl and cool in the refrigerator.
  2. Sprinkle the sliced strawberries with sugar and gently stir the strawberries to evenly coat them.
  3. In a flat based container, beat the eggs, milk and vanilla extract.
  4. Make a deep cut in the center of each slice of bread to form a pocket.
  5. Remove the cream filling from the refrigerator. Spoon a heaping tablespoon of the filliing inside the formed pocket of each slice.
  6. Spoon a heaping tablespoon of sliced strawberries inside the formed pocket of each slide.
  7. Gently compress the opening of the pockets closed.
  8. Heat a non-stick skillet on medium heat.
  9. Spray the pan with non-stick spray
  10. Soak a slice of bread in the egg mixture on each of its side. Do this to as many sliced that will fit in the pan comfortably. Cook each side of the French toast until golden brown. Do this until all twelve slices are cooked.
  11. To finish the dish off, dust each slice with confectioner’s sugar and slivered almonds. Left over strawberries and cream can also be spooned on top of each slice. Serve with maple syrup if desired.
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{ 27 comments… read them below or add one }

Maureen February 2, 2012 at 6:53 am

wow these French toasts look wonderful. Would love one right now.


Madison @ Espresso and Cream February 2, 2012 at 9:36 am

My goodness, Alice! This looks divine. My french toast recipes are usually so boring and straightforward. This would be a perfect way to indulge. :)


Anita February 2, 2012 at 11:19 am

This looks so delish! I can’t wait until the weekend, so I can make these:]


Lannie February 2, 2012 at 11:46 am

mmm sounds so good! your pictures are GORGEOUS.


Jim February 2, 2012 at 12:38 pm

Great place to use your new found love of almond milk instead of milk for the custard dip!


Inga February 23, 2012 at 11:42 pm

Almond milk is wonderful for french toast!


hailey February 3, 2012 at 9:32 am

this looks amazing! so perfect for a relaxing brunch :)
But then again, i might just whip them up for supper tonight


baker in disguise February 4, 2012 at 3:40 am

its sunday tomorrow..and strawberries are in season in india.. so any guesses what’s gonna be my sunday breakfast?? :)


dave February 4, 2012 at 5:01 pm

Ok – thats it, we are having this for dinner tonight!
Great recipe! My secret ingredient in my french toast is my Mexican vanilla. It makes it so unbelievable. I buy it direct at
Keep up the great posts Alice!


Lori @ RecipeGirl February 6, 2012 at 8:18 pm

Delicious! I’ve never thought to put a pocket in the bread and create a surprise inside!


Living The Sweet Life February 6, 2012 at 10:50 pm

How yummy!! Our Sunday’s are quite similar … brunch is always our first meal and it’s always something a little extra special, so we get off to a great week. I think this recipe, will have to be featured this Sunday :)


Somerset wedding gal February 7, 2012 at 1:26 pm

Looks amazing! The best breakfast ever, the best dessert ever, the best snack ever.


Kelly@frugalfoodiefamily February 7, 2012 at 5:13 pm

This french toast looks incredible! What a fabulous recipe! Sounds like this Saturday’s brunch to me…


Karriann February 8, 2012 at 10:32 am

Wow! Those photos are making me hungry… They look absolutely delicious!

“Happy Cooking”


Liz February 12, 2012 at 6:54 pm

great breakfast with the family on a Sunday morning…only good things can happen!


Sara February 14, 2012 at 12:28 pm

This is on the menu next weekend, I saw the post the day it went up, and have been thinking about it ever since! Fantastic photos.


Kelly Senyei February 16, 2012 at 1:01 pm

Oh. My. Gosh. This just looks so insanely good! And I love how easy you’ve made it. I will definitely be making this ASAP and might sub in bananas. Thanks for the inspiration!


Rachel February 19, 2012 at 5:37 am

Oh my gosh, those photos are absolutely gorgeous (and the dessert doesn’t look half bad either :).

Unfortunately, I”m on a diet, but as soon as I get off it this is the FIRST dessert I’m going to try. So simple yet so amazing looking.


Restaurant Brugge February 20, 2012 at 5:40 am

nice post thanks 4 this post


Danielle Love February 23, 2012 at 3:06 pm

wow, what a neat idea, these look amazing. I know what you mean about finding time to make amazing brunches like this. Looks like something new to try on Sunday, thanks. x


bhavani February 29, 2012 at 2:30 am

Looks delicious! What a great idea for french toast – a favourite weekend breakfast food at our house. I didn’t think it could get any better…Thanks for sharing!


michele March 1, 2012 at 8:55 pm

Any french toast is fine with me but this is unique. Just wish you could send some over:)


Navratan May 27, 2012 at 7:15 am

Great post!! very informative.
Thank you very much for such a lovely and informative post.


john koppole June 12, 2012 at 8:07 am

Hi guys, i have tryed this recipe. Its too good. i would strongly recommend to u all.

Check this recipe too ….. Banana Bread


Victoria Olson September 9, 2012 at 10:23 am

Trader Joe’s sell honey roasted slivered almonds that would work very well in this recipe.


Tobin January 29, 2013 at 12:25 am

I used those and it was a perfect blend.


Tobin January 29, 2013 at 12:24 am

First I’m a guy and I’m normally don’t have time for cooking between work and my son girlfriend and family. This recipe along with several others has awoken my appetite for cooking. I did this work of art to the letter except I used Challah bread. It came out excellently. Thank you SSL!


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