Strawberry Stuffed French Toast | Island Grillstone Recipe
How can you go wrong with breakfast on the grill? Today I am making Strawberry Stuffed French toast with a delicious mixed berry cream cheese, fresh strawberries and my favorite Lagrima Vanilla Extract. All cooked on the Island Grillstone!
(Closed Captioning available on this video)
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Strawberry stuffed french toast ingredients
Mixed berry whipped cream cheese
1 tbs cinnamon
sliced strawberries
1/2 cup sugar
1/2 cup half & half
3 eggs
thick sliced bread
Lagrima vanilla extract
Video Transcript:
Presenter:
Hey, everyone, today we’re going to have sweet dessert…no, sweet breakfast… no, it’s not it, well strawberry stuffed French toast, it’s what it’s really called and it’s on the Cooking Everything Outdoors show.
So for this really delicious, sweet, fruity stuffed French toast, man, this gets as good as it gets.
That’s all there’s to say.
We’re going to do this on our Island Grillstone which I’ve been preheating for the last 15 minutes.
Let’s check out these ingredients.
Just a few but super flavorful.
We don’t need a lot for this but what we need a really good ingredients.
What I have here is mixed berry flavored whipped cream cheese.
Now, originally this recipe is called Bavarian cream cheese and I guess we could go through a whole video showing you how to do that, but this stuff is killer good.
And some cinnamon here, I have maybe a tablespoon.
We don’t need a lot but we’re going to certainly use almost all of this.
Some fresh sliced strawberries, relatively thick cut.
About a 1/2 a cup of sugar.
About a 1/2 a cup of… this is 1/2 and 1/2.
You could use heavy cream or whole milk.
3 eggs.
Some thick sliced bread.
This is actually I think called Texas toast.
We use it French bread.
And then vanilla extract.
Don’t cut yourself short on this.
Don’t get imitation.
Get the real stuff because it makes a big difference.
This is by Lagrima.
You’ve seen me use this once before.
It is so good.
Alright, so the first thing I want to do is sweeten these up a bit.
And they’re kind of, you know, fresh strawberries are sweet in themselves, but they’re a little tart.
So we’re going to use our sugar here and give it a good coating.
This is going to help release some of the juices in there and make it flavorful.
You’ve probably done this a million times.
I know I have.
Okay, we’re going to let that set for a few minutes while we get the rest prepped.
So let’s get our dip going.
And that’s just a matter of 2 to 3 eggs, depending on how much you’re making.
I’m only going to make a few but I’m using 3 eggs.
So I add my 1/2 and 1/2 to this.
And that’s going to be about a 1/4 cup.
That should be good.
I add my cinnamon.
Don’t be too shy on that.
And then I want to add my vanilla extract.
And that’s going to be your choice, that’s probably just about a teaspoon there.
You could go a little heavier or little less.
But I think that will work out just perfect.
And we’ll get this gently mixed together.
Now, once you have this mixed up and blended well set that aside and start prepping our French toast.
Now, no need to get scientific on this, I like to take my cream cheese and spread a thin layer on one side, and a thin layer on the opposite side.
This is going to be the glue that holds it together.
And then we’re going to take our strawberries, and just gracefully and artistically as possible… not… we will be placing these on here.
At some point you want to double your layer a little bit, like so.
If you like meat and love strawberries you could put a little more glue on the top to try to hold this together.
Okay, so now we just want to take the top and flop it on the bottom.
There’s one.
So now what we want to do with all the grace and style we possibly can put together is to dip these and get it on our grill.
So we’re going to soak this for just a little bit.
And then very ever so carefully we want to give this a flip without losing it all.
Just like that.
Okay.
So if your Island Grillstone is well seasoned you can pretty much just go on there, I like to take a paper towel and wipe mine off a little bit because this one I’ve been using for two and half years now and it is very well-seasoned, almost nothing sticks to it.
And then we want to take our French toast, place it right on the Grillstone.
So my grill temp was about 350 degrees and that’s we’re going to cook this at.
We’re going to cook it on each side for just a couple of minutes, and then we’re going to flip it over and toast the other side.
Okay, so this one is ready to flip.
Look at that.
That is beautiful.
And I think this will probably not too far off.
Alright.
Well, look at those.
Those look beautiful.
It’s time to plate that up.
Okay.
Oh, no.
Toast… my plate’s not even big enough.
Look at that.
Some maple syrup.
A little bit of powdered sugar.
And there you go, my friends.
Well, that’s it for this episode.
I hope you really enjoyed it.
And as you know this show could not be possible without the support of my sponsors, www.OutdoorCooking.com, www.CampChef.com and www.IslandGrillstone.com.
Great products.
Great people.
Go check them out.
Tell them Gary sent you.
