YIELD
3-4 toast sandwiches
TYPE
Breakfast
TIME
20 minutes
LEVEL
Beginner
Slice the strawberries (reserve a few for garnish) in thin whole slices.
Add to a small bowl with a tablespoon of muscovado brown sugar, stir to coat the strawberries, and set aside while you prep the french toasts.
In a larger mixing bowl or in a stand mixer with a paddle attachment, whisk together cream cheese, powdered sugar, vanilla and kefir.
Mix until creamy. Set aside in the refrigerator.
In a large bowl enough size to dip each toast into, whisk together egg, milk and cinnamon. Set aside.
On an even surface or a large plate, smear about ⅔ of cream cheese mixture in total on each slice of bread.
Add Nutella to the remaining cream cheese mix, stir to combine, and smear on the bread.
Add strawberries and bananas on top.
Finish the french toast sandwich with another cream cheese bread slice on top.
Dip each sandwich in egg/milk mixture and cook on medium heat on a nonstick pan.
No oil needed unless you have a good non-stick pan, cook the bread until golden brown.
Serve warm with berries, banana, powdered sugar and maple syrup/honey.