Stuffed French Toast with Berries and Cream

by Alice Currah on March 14, 2013

Last night I slept horribly.  In fact, it was one of those nights I questioned myself in the morning wondering if I had actually slept.  My mind was racing with thoughts of Easter menu recipes, which is odd for me.  I usually never go to bed thinking about food or recipes.  But for some reason, my mind was obsessed with hot cross buns, a traditional yeasted bread roll served on Good Friday.  I thought about how it tasted and the texture of the bread.  How it would feel in my mouth with hints of sweetness from the cross decorated frosting on top.  Even as I write this it seems so funny how I could think about bread rolls all night to the point it would keep me up.  For the record, I don’t ever recall having ate a hot cross bun even though I’ve been a Christian for all my life.  In the churches I grew up in, primarily Korean speaking ones, hot cross buns were never served.

But this morning after looking up several recipes and I gave it a go to satisfy my curiosity and to prevent another night of restless sleep.  I concluded that I can neither say I like or dislike them.  I’m not quite sure how they are suppose to taste.  Are they suppose to taste like brioche?  Maybe challah?  My bread rolls turned out fine enough but I was disappointed.  I wanted to bite into something epic – a pillowy sweet bread that would answer the questions floating around in my head.  Instead, my rolls were just rolls.  Nothing epic.

Having been left disappointed,  I ended up making breakfast for dinner.  I baked a tray of bacon, scrambled some eggs, and quickly made one of my most favorite breakfast dishes – Stuffed French Toast with Berries and Cream.

For months now I have been doing a self-guided study on nutrition and how different types of food digest and effect the body.  This has helped me to better understand how to eat “cleaner” without feeling deprived but also uncovering I have a few food sensitivities that effect me physically and mentally.  I realize white enriched bread is on most people’s naughty list but tonight I wanted to enjoy my meal and treat myself.  Most of the time I do eat whole or sprouted grains but I will eat white enriched flour occasionally and usually in the evening because it makes me tired.

I normally make this recipe with cream cheese and sour cream but my latest obsession has been non-fat Greek yogurt (plain).  I usually eat 1/2 cup in the morning and a 1/2 cup in the evening.  Sweetened with a touch of jam and some slivered almonds on top, the yogurt has become my go-to protein packed snack which I love before going on walks in the morning and right before bed at night.

Buying and eating white bread in our house is definitely a treat.  And tonight, all of us here appreciated eating French toast with white bread instead of wheat… because using wheat would not have been as enjoyable in this recipe.

Easter is around the corner and then Mother’s Day.  If you’re planning an Easter brunch menu, this would make a great one to serve.  Everyone always loves it and it makes people feel special when it’s served. Enjoy!

Stuffed French Toast with Berries and Cream
Recipe type: Breakfast/Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
Stuffed French Toast with Berries and Cream. A fabulous breakfast or brunch to serve family and friends.
  • French bread
  • milk
  • eggs
  • vanilla extract
  • cinnamon
  • non-fat cream cheese
  • non-fat plain Greek yogurt
  • low-sugar mixed-berry fruit spread
  • fresh mixed berries
  • non-stick spray
  • powdered sugar
  • slivered almonds
  • maple syrup


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{ 12 comments… read them below or add one }

Katrina @ Warm Vanilla Sugar March 14, 2013 at 10:09 am

I am allll over this! Yum!


Sheila March 14, 2013 at 10:16 am

This looks really good. I need to used greek yogurt more, I always have it on hand, but it’s my goto breakfast food, so I never think to use it “in” recipes….weird maybe. Funny you were dreaming about hot crossed buns…I’m putting the recipe my mom always makes every year on my blog tomorrow. They are more challah’ish eggy with cardamon and citrus. I used white whole wheat flour in them.


Alice Currah March 14, 2013 at 4:14 pm

Sheila – I bet your mom’s recipe is awesome. I have no idea why my mind was so set on those buns. Must be because I love Easter!


Kate @ Only Cake Pops March 14, 2013 at 3:23 pm

A very interesting clash of flavors, there. I’d be keen to try this – it’d make a heck of a signature dish. On first glance it looks like an unnatural contrast, but then … ham and pineapple have no right to co-exist, either, but they work alright. :)


Alice Currah March 14, 2013 at 4:09 pm

Kate – Ham and pineapple were made for each other. One of the best salty sweet combos, ever. :)


sara March 14, 2013 at 5:19 pm

Gorgeous! This looks totally delicious. :)


Kim Beaulieu March 14, 2013 at 9:24 pm

Okay this is the first time I’ve done a quiz for anti spam. Brilliant. Much more fun than math, lol.

I love your site. Your profile pic is adorable. And your french toast is beautiful. I’m now intrigued to scope out your cookbook. So glad I stopped by.


Sarah March 15, 2013 at 12:11 am

This looks gorgeous. I would have to marry anyone who brought this to me first thing in the morning.


Marc March 15, 2013 at 2:24 am

My mouth is watering already. Thanks for posting.


Grace March 15, 2013 at 2:26 am

Stuffed french toast…interesting concept. I’ll have to try these.


Ann March 15, 2013 at 2:30 am

Breakfast for dinner is my favorite. In fact I usually have that at least once a week.


thelittleloaf March 15, 2013 at 5:35 am

I ALWAYS go to sleep thinking about food and recipes! But poor you having a bad night’s sleep. At least it resulted in this gorgeous recipe though :-)


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