Mother's Day Stuffed French Toast
Are you a morning person? My ideal days starts off with silence. When I curl up in bed and sleep an extra 30 minutes, or where I sip coffee outside and read for an uninterrupted hour. An hour, I know, I'm getting to be asking quite a bit.
So, here's the deal. When I want to be left alone I make breakfast. The bigger, more extravagant the better. The breakfast isn't for me, mind you; it's for my kids. Then I sit them all down with the husband and disappear to my leisure activity of choice.
This, my friends, is the gift I give to myself, and it all starts with a bit of breakfast for the family.
Strawberry-Stuffed French Toast
1 loaf French bread, sliced 1" thick
½ cup cream cheese
¼ cup strawberry preserves
2 cups whole milk
¼ cup brown sugar
¼ teaspoon salt
4 tablespoons butter
In each 1" slice make a cut halfway into the bread on the top side, careful not to slice the piece of bread in half. In a small bowl mix the cream cheese and preserves together. Spread about 1 tablespoon into the well of each slice. Press edges together to close.
Heat a griddle to 350º F or over medium to medium-high heat. In a shallow bowl or deep-sided plate, mix together the milk, eggs, brown sugar, and salt. Dip each piece of bread into the egg mixture, flipping so it soaks into both sides.
Melt the butter on the griddle. Add the pieces of bread. Cook on each side 5-10 minutes until bread is golden brown and not soggy. Flip and cook for an additional 3-7 minutes on the remaining side.
Serve warm with fresh fruit, powdered sugar, and maple syrup. Run away and hide for uninterrupted "mom time" immediately after serving.
Makes 10-12 pieces of French toast.