French toast ✓
Cream cheese ✓
All of the above came together for a fantastic Sunday breakfast. Strawberries are in season and I got myself a box of these ruby beauties. I have baked with strawberries before, but prefer them ‘un-baked’. Why lose them in cake batter when you can eat them fresh? So I just whipped some cream cheese with fresh cream and folded some berries into it. Then cut open a bun half way and spread the cream cheese mixture into it. A dip in eggy milk and on to the pan to become French toast. Simple!
8 mins (or about)
Eggs – 2
Milk – 1/4 cup
Sugar – 1 tsp + 2 tsp
Vanilla – 1 tsp
Cream cheese – 1/3 cup
Fresh cream – 2 tbsp (or a splash of milk)
Strawberries – 4-5 washed and chopped
Bread buns – 2 (bread slices will work too)
Butter or oil to cook
Whisk the fresh cream, cream cheese, 2 tsp sugar and strawberries together.
Cut the bun open half way and stuff it with the cream cheese mixture.
Mix the milk, eggs, vanilla and 1 tsp sugar together.
Heat a nonstick pan with some butter in it.
Dip the stuffed bun in the egg mixture and place it on the pan.
Let it get nice and brown on both sides.
Serve as it is or with some more strawberries and honey or syrup.