Stuffed french toast is my favorite breakfast food. It's one of those things that if it's on a menu, I will order it. It has to be stuffed, though, preferably with fruit...not to be so persnickety about it. After having my first stuffed french toast, I just can't go back to the regular kind.
The Florida sun is always so beautiful in the morning. And today it was perfect, soft and golden. Enough to put me in the mood to make a breakfast that I love so much, but always put it off because of how time consuming it is to make. You know I like lazy sunday mornings, and making stuffed french toast is not like slathering on some grape jelly on toast. But with a morning like today and a mood not ready to be tainted, the conditions were just right to make my breakfast of choice.
Translation: kitchen messes, I'm ready to take you on.
Breakfast during the weekends have been a very intimate time for me lately. Just me and the ingredients for breakfast, and my kitchen tools to help me too, of course.
The house is quiet except for the sounds of clinking bowls, a whisking fork and a sizzling skillet. This is the time for me to think, relax and let time slow down.
A lot of french toast recipes call for many eggs. I'm always left with so much egg mixture and it's such a waste to see it all go down the drain. I used one egg and it's enough for 4 servings.
Stuffed French Toast and Rum Infused Strawberry SyrupFrench bread cut diagonally
Blueberry and Blackberry preserve (any preserves or jelly will do)
1 tablespoon of milk
1/2 teaspoon of vanilla
4 tablespoons of sugar
4 tablespoons of water
* 1 1/2 tablespoons of rum (optional)
Make these, then set aside.
For the egg mixture, whisk together egg, milk, cinnamon and vanilla.
For the rum infused syrup, gently press on the sliced strawberries (I used 6) to draw out a little juice. Add the water, rum and sugar.
Spread the cream cheese and then preserve on the bread. Add the strawberries and then top it off with another piece of bread to make a sandwich.
Dip the stuffed toast into the egg mixture quickly so that it will not be soggy after its cooked. I don't recommend soaking it.
Add butter to your skillet on medium heat and cook both sides until brown, about 2-3 minutes each side.
On low heat, add the syrup mixture to a skillet for a couple minutes until the sauce thickens.
Note: It will thicken more off the heat.
This post is linked up with Sew Chatty, Made in a Day, The Trendy Treehouse, Hope Studios and Smart School House.