1 loaf French bread
2 tablespoons strawberry jam
4 ounces cream cheese, softened
1/4 cup chopped strawberries
1/4 cup chopped banana
6 eggs, lightly beaten
3/4 cup milk
1 bag frozen strawberries, thawed, or
1 quart fresh strawberries
Cut the bread into 1 1/2- to 2-inch slices. Cut a pocket into each one by slicing from the top of the bread almost to the bottom.
Combine jam, cream cheese, strawberries and bananas in a small bowl.
Place heaping tablespoon of strawberry filling into each pocket. Press sides back together.
Beat eggs and milk in wide shallow bowl. Dip filled bread slice into bowl, coating both sides.
Heat 2 tablespoons butter in a large skillet over medium heat. Add as many slices as will fit and brown on both sides. Remove slices from pan and stack it bottom up on its side in a glass pan and keep warm in oven while cooking remaining French Toast.
1 bag frozen strawberries
1 cup granulated sugar
In a blender, puree the strawberries with the sugar, adding just enough water, if needed, to get the blender going. Heat sauce in microwave or in a double boiler.
Serve with bacon or sausage.
To serve, put the toast on a plate; pour on about 1/4 cup of the strawberry sauce and sprinkle with confectioners' sugar.
Serves about 8.
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