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Ingredients :
½ cup sliced almonds (Optional)
1 (10 ounce) package frozen strawberries – thawed, drained, and juice reserved
water as needed
½ cup white sugar
2 tablespoons cornstarch
1 (8 ounce) package cream cheese, softened
2 tablespoons white sugar
1 teaspoon vanilla extract
1 cup milk
3 eggs, beaten
1 ½ teaspoons white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 loaf Italian bread
1 tablespoon butter, or as needed
Methods :
Step 1
Cook and stir almonds in a skillet over medium high heat until fragrant and toasted, 3 to 5 minutes.
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Step 2
Add enough water to reserved strawberry liquid to equal 1 cup liquid.
Step 3
Stir 1/2 cup sugar and cornstarch together in a saucepan over medium heat. Gradually stir strawberry liquid into sugar mixture; cook, stirring constantly, until mixture is clear and thick, 3 to 5 minutes. Stir strawberries and almonds into sugar mixture.
Step 4
Beat cream cheese, 2 tablespoons sugar, and vanilla extract together in a bowl. Whisk milk, eggs, 1 1/2 teaspoons sugar, cinnamon, and nutmeg together in a bowl.
Step 5
Slice bread at 1 1/2-inch intervals about 3/4 of the way through. Cut a slit in the center of each slice to form a pocket, and fill each pocket with 1 rounded tablespoon of the cream cheese mixture. Separate slices from loaf by cutting each slice the rest of the way through the loaf.
Step 6
Dip bread slices in egg mixture to coat completely.
Step 7
Melt butter on a griddle over medium-high heat. Working in batches, cook bread slices on preheated griddle until golden brown, 2 to 5 minutes per side. Serve French toast with strawberry-almond mixture.
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