Tomorrow is Mother’s Day….a day to celebrate past and present mother’s of the world that have made a difference in our lives. In honor of this very special day, here is my version of stuffed french toast that is sure to please the mother you may be cooking for. It’s simple enough for non-cooks to accomplish, safe enough to let the little ones help out, and delicious enough to impress the lady in your life. And without all of the added sugar that many stuffed french toasts boast, this one will satisfy your sweet tooth in the best possible way. So attention significant others: grab the kiddos, put on your aprons, and get cooking tomorrow morning.
Strawberry Stuffed French Toast
12 months + up
- 8 slices 100% whole-grain or whole-wheat bread (use gluten-free if necessary)
- 1/2 cup cream cheese, softened
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/2 cup sliced strawberries
- 3 eggs
- 1/3 cup milk
- 1 tablespoon pure maple syrup, plus more for serving
- Pinch of sea salt
- Butter or coconut oil for cooking
Preheat oven to 250.
Cut off crusts of bread or for an extra special touch, cut bread into hearts using a heart-shaped cookie cutter.
In a small bowl mix together softened cream cheese, vanilla and cinnamon. Fold in strawberries. Spread cream cheese mixture onto 4 slices of bread. Make 4 sandwiches.
In a separate shallow bowl, whisk together eggs, milk, maple syrup and salt. Melt butter (or coconut oil) over medium heat in a large nonstick pan or griddle. Dip each sandwich into egg mixture until thoroughly coated. Place sandwich into hot pan and allow to cook 3-4 minutes per side until golden brown.
Place on foil in oven to stay warm while you finish cooking the remaining sandwiches.
Serve warm with additional maple syrup.
(Roses courtesy of my very sweet husband….)