Thursday, January 31, 2013

Stuffed French Toast

 S-A-T-U-R-D-A-Y- NIGHT! (Can anyone quote the movie?) 
Ok, actually it was Saturday morning and I was sleeping in. Those days are my favorite! It's nothing very exciting, i'm always up well before nine but to still be in bed while Dad plays with the girls, somehow -- those days are the best. 
Well, on this particular Saturday morning not only did I sleep in, but I also awakened to Mr. Chef making stuffed french toast! YUM! (He totally knows the way to my heart is through carbs!)

So, he never knows the exact recipe or amounts because he is one of those people that throws things together and they always come out delicious. I get jealous of those people sometimes, i'll get over it. :)

This recipe is super easy and really pretty fast -- not the lowest calorie breakfast in the history of ever but once in awhile on a weekend I love me a big yummy breakfast like this!

Heat fresh or frozen strawberries, sugar, and cream cheese, and then puree them together. This is your stuffing.
 Slice a loaf of French Bread into slices. You want each slice the width of about two normal french toast pieces. Cut the slice in half but only go about 3/4 way through the bread so you have a "pocket" for your filling.
Fill the bread and dip in normal french bread mixture (eggs, milk, vanilla, cinnamon)

Once they are cooked, serve warm with syrup, fruit, jam or just plain!

1 cup of frozen (or fresh) strawberries 
1/4 cup sugar
3/4 block of cream cheese
1 Loaf of french bread cut into slices (approximately 2 inches wide) 
4 eggs
1 C milk
1/2 tsp. vanilla
1/4 tsp cinnamon (opt.)

Combine strawberries, sugar and cream cheese. Heat until combined and then puree together until smooth. You can use a blender, an immersion blender (my tool of choice) or a food processor to do this. Set aside.

Combine eggs, milk, vanilla and cinnamon (opt) in a shallow pie tin or other shallow bowl. set aside. 
Cut your slices of bread and slice them in half about 3/4 of the way through the bread so you have a pocket. Fill with strawberry mixture. Dip each filled french toast slice in egg and milk mixture, coating thoroughly on both sides. You may want to let it soak for about 30 seconds so the bread can really absorb it -- that one is up to you. 

Cook on a non-stick skillet for 2-3 minutes or until lightly browned, flip and repeat on other side.


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