Mother’s Day Brunch: Stuffed French Toast

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Serves 4 sandwiches

This is one of my favorite breakfast foods (though we often have it for dinner), modeled after a breakfast they used to serve at Zoe in the W New Orleans. It’s super easy, not heavy, and so tasty. The kids feel like they’re getting away with something when I serve it for dinner.

3 eggs

8 slices of white bread

2 tbsp. milk

1/2 teaspoon vanilla extract

1 container of cream cheese (not whipped), warmed a bit

1 small container of strawberries

1 small container of blueberries

1/4 cup powdered sugar

Unsalted Butter

Maple Syrup (optional)

Melt a pat of butter in a large frying pan on the stove on medium heat.  Beat the eggs together with the milk and vanilla. Assemble four sandwiches by spreading a thin layer of cream cheese between 2 slices of white bread.  Dip one sandwich in the egg batter on both sides and brown in the frying pan. Flip to brown each side until a golden brown color.  Repeat for the other three sandwiches, melting a pat of butter in the frying pan before browning each sandwich.

Slice the strawberries to your preferred thickness, length-wise.  On each plate, sprinkle confectioner’s sugar, strawberries, and blueberries.  You can serve with or without a bit of maple syrup.  Enjoy.

4 thoughts on “Mother’s Day Brunch: Stuffed French Toast

  1. This has given me a serious craving for French Toast – something they don’t really do in England, would it be wrong of me to make this for dinner for my kids tonight? One thing though, as a Canadian I have to say, maple syrup is never optional, it’s a must!

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