Stuffed French Toast for Mother’s Day
With Mother’s Day just around the corner, I’m reminded of my early attempts at making breakfast in bed for my Mom (I once served her a cup of whole coffee beans floating in warm water…) and it makes me happy to write that my cooking aptitude has improved. And in our house, we love to use special occasions as an excuse to put together delicious meals using fresh local ingredients.
When I started planning Mother’s Day brunch for this year, I knew I wanted to use the organic strawberries that I’ve been receiving in my Full Circle deliveries. But I also knew that I didn’t want to spend all morning in the kitchen on Sunday. The result: Stuffed French Toast.
Pair this with a fresh-squeezed mimosa and you’ll be talking about it until next Mother’s Day.
- 2 farm-fresh eggs
- 1/2 cup milk
- 1/2 teaspoon granulated sugar
- 1 pinch of cinnamon
- 8 ounces cream cheese
- 12 slices bread
- 1 cup sliced fresh organic strawberries
- Butter, for cooking
- Confectioners' sugar, for serving
- Maple syrup, for serving
- *Strawberry syrup, for serving
- *3 cups sliced fresh organic strawberries
- *1 cup granulated sugar
- *Zest and juice of 1 lemon
- Whisk the eggs, milk, cinnamon and sugar together in a small bowl and set aside.
- Spread cream cheese on half of the bread slices and top with strawberries.
- Make sandwiches using the remaining bread slices and lightly pinch around the edges to seal.
- On medium-low heat, melt butter on a griddle.
- Dip each sandwich into the egg batter for a few seconds on each side and place on the hot griddle.
- Cook until golden brown (about three minutes per side).
- Serve with a sprinkle of confectioners' sugar, maple syrup and strawberry syrup.*
- *To make the strawberry syrup, combine the strawberries, sugar and lemon (juice and zest) in a medium saucepan and bring to a boil.
- Lower the heat and simmer for 18-20 minutes or until the syrup has reduced by half.
- Remove from heat and let cool before serving.
Adapted from a Paula Deen Food Network recipe.