Johnson Mills stuffed french toast

A few years ago Mike and I stayed at a Bed and Breakfast in Midway called Johnson Mill. For breakfast they made yummy stuffed french toast. A couple years ago they shared the recipe on a local TV news channel. I was so excited! It is now a tradition that Mike and the boys make this every year on my birthday:)

  • 2 Eggs
  • 1/2 Cube Melted Butter
  • 1 1/2 Cups of Milk
  • 4 Teaspoons vanilla
  • 1/4 Cup Sugar
  • 2/3 Cup Flour
  • 1/2 Teaspoon salt
  • 2 Slices of Texas Style toast per person
  • 1 Tablespoon of strawberry cream cheese per person
  • 1/2 Bag of frozen mixed berries
  • 1 Tablespoon of cornstarch
  • 2 Tablespoons of sugar divided
  • 1 1/2 Cups heavy whipping cream
  • Sliced almonds
  1. Mix ingredients from eggs to salt in blender to create your batter then pour into mixing bowl.
  2. Put frozen mixed berries in pot, add sugar and corn starch and place on med high flame on stove top.
  3. In mixing bowl pour in heavy whipping cream, add sugar, and mix with hand mixer on medium until peaks form. Add more sugar if needed.
  4. Spread strawberry cream cheese between 2 pieces of bread. Cut diagonally. Dip each piece in the batter and fry on griddle that has been greased with melted butter. Fry until each side is browned.
  5. Plate French toast and top with warmed mixed berries, fresh whipped cream and slivered almonds. YUMMY!
  • Use only Texas Style bread because it's thick enough to soak up all the batter but won't get gooey.
  • Serve with bacon without the splatter! Yes, use a cookie sheet lined with parchment paper and place bacon side by side on it. Put in preheated oven of 350°F for about 15 minutes. No splatter and you don’t have to stand over it and turn it!