Stuffed French Toast

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The Fourth of July is right around the corner and this is a fun breakfast recipe that would be perfect for the holiday. You’ll get the red, white and blue mostly from your toppings (whipped cream, blueberries and strawberries), but you’ll also get some red inside the French Toast from the strawberry and cream cheese mixture that you stuff inside. You can make this recipe healthier by using your own, home made whole wheat bread, but make sure you cut that bread into thicker slices, otherwise this won’t work very well.

Cut a wide pocket into the top of each slice of bread without cutting all the way through the bread.

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Place cream cheese, vanilla, lemon juice and strawberries into blender or food processor (can also use a mixing bowl and beaters) and blend until smooth. If your cream cheese is not softened, you may have to stop a couple of times, scrape out the jar with a rubber spatula, and start the blender again. Spoon about 2-3 Tbsp of the cream cheese mixture into each bread pocket and press closed.

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Warm up a pancake griddle or skillet to medium heat. In a flat bottomed dish, big enough to hold a bread slice laying flat, mix your eggs, heavy cream, vanilla and cinnamon. Put a dab of butter on the pan and once the butter has melted, dip each stuffed slice of toast into the egg mixture on all sides, shaking off any excess and put on the pan to cook until golden brown. Flip and cook the other side until golden brown, about 2 minutes. You can cook several at a time on the griddle, maybe two at a time in a skillet. Repeat with the remaining slices of bread.

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Serve French Toast immediately topped with any of your favorite toppings. I love whipped cream, strawberry slices, blueberries, and syrup. This vanilla syrup is amazing! Have a happy and safe Fourth of July! (This would also be a great, festive breakfast for Valentine’s Day, Christmas, birthday or anniversary).

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Stuffed French Toast
*serves 7

7 thick slices Bread (French bread, homemade wheat bread, Texas bread or any thick sliced bread)
4 oz cream cheese, softened
1 c whole fresh strawberries, greens cut off and discarded
1 tsp vanilla extract
1/2 tsp lemon juice
4 eggs
1/2 c heavy cream (or whole milk)
1 tsp vanilla extract
1 tsp ground cinnamon

Cut a wide pocket into the top of each slice of bread without cutting all the way through the bread. Place cream cheese, vanilla, lemon juice and strawberries into blender or food processor (can also use a mixing bowl and beaters) and blend until smooth. If your cream cheese is not softened, you may have to stop a couple of times, scrape out the jar with a rubber spatula, and start the blender again.

Spoon about 2-3 Tbsp of the cream cheese mixture into each bread pocket and press closed.

Warm up a pancake griddle or skillet to medium heat. In a flat bottomed dish, big enough to hold a bread slice laying flat, mix your eggs, heavy cream, vanilla and cinnamon. Put a dab of butter on the pan and once the butter has melted, dip each stuffed slice of toast into the egg mixture on all sides, shaking off any excess and put on the pan to cook until golden brown. Flip and cook the other side until golden brown, about 2 minutes. You can cook several at a time on the griddle, maybe two at a time in a skillet. Repeat with the remaining slices of bread. Serve French Toast immediately topped with any of your favorite toppings including whipped cream, strawberry slices, blueberries, maple syrup or my favorite vanilla syrup! This is a great breakfast for the Fourth of July with the red strawberries, blueberries and white whipped cream toppings.

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