Sunday, April 20, 2008

Stuffed French Toast with Balsamic Strawberries and Chopped Basil


I literally dreamed up this recipe the other night! I had a dream where I made this french toast for Jon. I've never made it before, but I guess sometimes answers come to you when you are sleeping.

Serves 3.

6 pieces of thick cut crusty bread
1 package of cream cheese, softened
2 eggs
1 cup cream or half and half
Dash cinnamon
1/2 tsp. vanilla
Butter
Canola oil
Powdered Sugar
4-5 strawberries
Balsamic Vinegar
Granulated Sugar
FRESH chopped basil for garnish
Non-stick skillet

Balsamic Syrup:
1 cup balsamic vinegar
1/4 cup sugar

Bring to a boil, stirring often.
Let simmer for 20-30 mins on medium heat until reduced to a syrup.
Chill in the fridge for 1 hour.

French Toast:

Preheat oven to 300.

Whisk together eggs, cream, vanilla and cinnamon in a large bowl. Whisk well.

In another bowl, combine softened cream cheese with 1 T of powdered sugar.

Slice 4-5 ripe strawberries and chop basil.

Put 1/3 of the cream cheese mixture onto the middle of 3 pieces of bread and assemble them into sandwiches with the rest of the bread.

Soak each sandwich in the egg/cream mixture for at least 2-3 mins each making sure it is fully saturated.

Move the sandwiches to a warm/hot oiled/buttered non-stick skillet and let brown on each side. Be careful not to burn; you want a nice golden brown.

Once the sandwiches are browned, move to a baking pan that has a rack in it (to lift the toasts off of the bottom of the pan).

Let bake an additional 10-12 mins.

Serve with balsamic syrup, fresh strawberries, and chopped basil.
Or, try maple syrup without the basil!

2 comments:

Shylah said...

I love this.. I can read all these wonderful recipes and pretend they're mine. :D

Gilda said...

You are totally creative in whatever you do, Shylah!