Strawberry Stuffed French Toast
Breakfast time again! I love that every day has a breakfast time.
Okay so, strawberries, I know. Seasonally, I'm a little behind.
I so want to cook seasonally. The thing is, when you don't have a garden (and right now I, unfortunately, do not), it just doesn't always happen.
I wish it did. I really do.
More than that I wish I had a garden.
Strawberries in September! God bless the modern world, and hopefully next time I'll get back on the ball and rustle up something with tomatoes for you. Or corn!
So! take some strawberries. Add French bread.
Add CREAM CHEESE.
Add butter (yes, butter AND cream cheese) and maple syrup (the real kind!).
Toast it up just like the French do it (I don't think they do, really, but oh well)!
And voila (see, more French, that proves it)! This would be excellent for a holiday. Or for a Tuesday. You decide.
Strawberry Stuffed French Toast (adapted from What's Cookin' Italian Style Cuisine)
4 thick slices of fluffy French bread
Marscapone Cream Cheese or Regular Cream Cheese - softened
4 Tablespoons of heavy cream or milk
1 Tablespoon Amaretto plus 1/2 teaspoon of almond extract (you can use all vanilla if you prefer)
On two slices of bread spread a thick layer of cream cheese On the other two slices of bread spread a thick layer of jam. Make a cream cheese and jelly sandwich.
Beat 6 eggs, milk and add flavoring. Dip each sandwich into egg batter.
Place a heavy duty large fry pan on medium heat, generously greased with butter and cook sandwiches until brown nicely on one side, then flip and brown other side. Make sure each side is browned evenly. Transfer to plate. You can cut it into triangles and heavily sprinkle with powdered sugar, or just add maple syrup and
top with freshly sliced strawberries. Eat up!