YIELD
3-4 toast sandwiches
TYPE
Breakfast
TIME
20 minutes
LEVEL
Beginner
1
Slice the strawberries (reserve a few for garnish) in thin whole slices.
2
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.
3
In a larger mixing bowl or in a stand mixer with a paddle attachment, whisk together cream cheese, powdered sugar, vanilla and kefir.
4
Mix until creamy. Set aside in the refrigerator.
5
In a large bowl enough size to dip each toast into, whisk together egg, milk and cinnamon. Set aside.
6
On an even surface or a large plate, smear about ⅔ of cream cheese mixture in total on each slice of bread.
7
Add Nutella to the remaining cream cheese mix, stir to combine, and smear on the bread.
8
Add strawberries and bananas on top.
9
Finish the french toast sandwich with another cream cheese bread slice on top.
10
Dip each sandwich in egg/milk mixture and cook on medium heat on a nonstick pan.
11
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.