So, as you all know, mothers day was a couple of weeks ago. I figured it'd be best to surprise my mom with breakfast, so I decided on stuffed french toast. Don't wait until next mothers day though, I promise you that this meal is great all year 'round!
First, you want to start off with some crusty, thick bread. I'm using the same type that I used to make the crostini in my scallop recipe a few posts back.
Slice the bread into pretty thick slices. If youre having trouble distinguishing what size to make them, try to make it the width of two slices of regular bread. I used two pieces per person.
Then, you want to cut a slit in the bread. Not far enough to cut past the ends, and not all the way through; just enough to create a pocket.
In a small dish, mix some chopped up strawberries and a little bit of sugar together. Let them sit while you do the next couple of steps. This will bring out the natural sugars in the strawberries.
Next, mix together cream cheese and strawberry preserves. I didn't measure this but I'd say about a quarter of a cup of cream cheese and three or four tablespoons of preserves.
Then, spoon some of the cream cheese mixture into the pocket youve made in the bread. Dont over flow it with filling, because you want to be able to close it.
Sprinkle a few of the fresh strawberries that we added some sugar to a few steps ago. When you lay the bread flat to cook, it will all even out and it will be nice to have some fresh fruit scattered throughout the filling.
Next, you want to mix two eggs, about two or three tablespoons of cinnamon, a splash of vanilla, about a cup and a half of milk, and about a quarter of a cup of oil. Whisk it all together thoroughly.
Place the bread into the egg mixture and let it sit for about 10 seconds then flip it over and do the same to the other side. This will ensure that the entire thickness of the bread will be saturated and the flavor will be spread throughout. Place the bread into a medium heat pan, and let cook until its golden brown on
each side.
Until next time,
K
