Gluten-free Stuffed French Toast
- 8 pieces of
- 2 bananas
- 5 large strawberries
- cream cheese
- 2 eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
Directions: Make sure your bread is defrosted if you keep it in the freezer. Then prepare the filling. Peel and slice bananas into small slices and place into a bowl. Using a fork, mash up the bananas until there are no full slices left. Wash and slice the strawberries into thin strips (not too thick or they'll fall out of the French toast while you are cooking it). Lay 4 pieces of bread on a plate and spread the cream cheese on one side of the bread. Take the banana mixture and spread evenly on all 4 slices of bread and put an even amount of strawberries on top of the banana mixture.
Finally, place the other slices of bread on top of the slices resting on the plate. Preheat oven to 350 degrees so it is up to temperature by the time the French toast is cooked in the pan.
In a mixing bowl mix whisk together the milk and eggs. Add in vanilla extract, ground cinnamon, and nutmeg. Place the bread in the mixture and allow it to sit for 1 minute on each side. Then place the French toast into a skillet heated to a medium heat and allow it to cook for around 3 minutes on each side, or until golden brown.
Once the French toast has been cooked in the skillet, place all 4 pieces onto a greased baking sheet and cook for 8 minutes at 350 degrees.
Serve warm with syrup, fresh fruit, eggs, etc. and enjoy!