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Title: Strawberry-Filled French Toast
Categories: Breakfast Blank
Yield: 6 Servings
| SPIRIT OF CHRISTMAS; BOOK 6 | ||
| 6 | Eggs | |
| 1 | c | Milk |
| 1/4 | ts | Salt |
| 6 | tb | Butter |
| 12 | sl | Bread |
| Sugar, powdered | ||
| FILLING | ||
| 8 | oz | Cream cheese; softened |
| 1/4 | c | Sugar |
| 8 | oz | Strawberries, frozen; unsweetened, thawed, drained |
| 1/2 | tb | Extract, vanilla |
| 1/4 | ts | Cinnamon, ground |
Filling: mix cream cheese and sugar until fluffy. Add remaining ingredients; mix until well blended.
French toast: whisk eggs, milk, and salt together until foamy. For each serving, melt 1 tb butter in large skillet over medium heat. Dip 1 slice bread in egg mixture, turn once to coat, and place in skillet. Spoon about 1/4 cup filling in center of bread. Dip another slice of bread in egg mixture, turn once to coat, and place over filling. Cook 3-4 minutes, until underside is light brown. Turn and cook 3-4 minutes longer, until other side is light brown. Transfer to warm plate, cover with aluminum foil, and place in 200-degree oven until ready to serve. Repeat for subsequent servings. To serve, dust each piece of French toast with powdered sugar.
Sylvia's comments: I had to make a lot of changes to this one. I discovered too late that I didn't have any strawberries, so substituted strawberry preserves for the strawberries and sugar. It didn't change the character of the filling, I added just enough to keep it spreadable. The first toast I made, I followed the directions exactly. What a mess! The bread slid around, the filling spilled out and burned, and it finally fell apart when I tried to transfer it to a plate and revealed globs of uncooked egg. I *thought* that egg mix was way eggy-er than I usually make. So I quadrupled the milk. Next try, I dipped both sides of the bread again but cooked the "inside" sides, then flipped one onto its "outside" to cook, topped with filling, and then the other piece of bread with its cooked side to the filling. Better, but the bread still slid around on the filling. Finally, I just dipped one side of bread in the egg mix, spread filling onto the dry side in the pan, then topped with another piece of bread that had had one side dipped and with the undipped side toward the filling. Winner! It was still a bit messy to cut and eat, but at least it was manageable. The 6-serving side actually covered 4 big slices of my homemade bread, so it's probably about right. I sure had lots of filling left over, though.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Tyops by Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook breadmachine mixes, homepage http://ourworld.compuserve.com/homepages/SylviaRN
From: Sylvia Steiger Date: 04 May 97 National Cooking Echo Ä
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