French Toast, Pancakes and Waffles
Strawberries & Cream Stuffed French Toast with Almonds by Marilyn Nergord

Makes 4 Servings

8 slices Cinnamon Bread
  Cream Cheese
¼ cup Honey
1 tsp  Vanilla
1 cup Strawberries – sliced
¼ cup Sugar
3 Tbl  Sliced, toasted Almonds
2 cups Whole milk
3 large Eggs
½ tsp Cinnamon
2 tsp  Hot water

DIRECTIONS:

Soften cream cheese

Slice strawberries & sprinkle with sugar & allow to macerate for 20 minutes.

In food processor, blend cream cheese with honey & vanilla until creamy.

Add the strawberries & pulse briefly.

Cut bread in diagonal slices & spread one side with the strawberry mixture. Top with the other half of the slice. Set aside.

Mix cinnamon with hot water to form a paste.

Blend eggs, milk & cinnamon paste.

Dip the “sandwiches in the egg mixture & fry in a pan with a little butter until well browned on one side. Turn and brown on the other side.

Serve with strawberry syrup or coulis topped with almonds

NOTE: Crush 2 cups of a plain, flake cereal (Total, Special K etc) & add 1/2 cup of the sliced & toasted almonds. Once the French toast sandwiches are dipped in the egg mixture, press each side into the cereal mixture before frying. Be careful not to burn.

 

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Pacific Grove, CA
Telephone: 831-372-4341
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