Strawberry Stuffed and Sauced French Toast Soufflé

8 to 10 servings

Ingredients

2 egg breads (challahs), crusts removed and cut into 1-cm (1/2-inch) thick slices
250 ml (1 cup) cream cheese
250 ml (1 cup) strawberry jam
3 large eggs
4 large egg whites
375 ml (1 1/2 cups) milk
30 ml (2 tbsp) melted butter
30 ml (2 tbsp) sugar
5 ml (1 tsp) vanilla extract
2 ml (1/2 tsp) kosher salt Berry Sauce
250 ml (1 cup) sugar
15 ml (1 tbsp) cornstarch
50 ml (1/4 cup) orange juice
750 ml (3 cups) frozen unsweetened berries (blueberries or raspberries or mixed)
750 ml (3 cups) fresh strawberries, quartered

Description

Soufflé

Coat a 33-by-23-cm (13-by-9-inch) baking dish with non-stick cooking spray. Lay a single layer of bread slices along bottom of dish. Spread cream cheese on each piece. Spread strawberry jam on remaining slices and lay to face cream cheese, creating sandwiches in baking dish.
In a medium bowl, whisk eggs, egg whites, milk, melted butter, sugar, vanilla and salt. Pour over sandwiches and turn to coat. Cover and refrigerate for several hours or, for best results, overnight. Bring to room temperature before baking.
Heat oven to 180°C (350°F). Bake uncovered for 35 to 40 minutes.

Sauce

In a medium saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Add frozen mixed berries and heat to a boil over medium heat stirring constantly until slightly thickened. Remove from heat and stir in fresh strawberries. Let cool and serve berry sauce spooned over individual portions.