I love breakfast. I always have.
When I was a kid, my Mom would make breakfast for dinner. Scrambled eggs, the large link country sausage we always had in the South, grits, and either biscuits or toast. It was one of my favorite meals.
Then, I grew up and made breakfast for myself for dinner. And then I started working at a bed and breakfast, which further developed my love of breakfast. Now I have trouble deciding what to make if the hubby and I are going to have breakfast food. Gingerbread Pancakes? Stuffed French Toast? Eggs In A Basket? Breakfast Hash? SO many choices.
I saw this recipe in yes, another Gooseberry Patch cookbook, Speedy Suppers. I hadn’t tried it yet, but thought it would be great! Who doesn’t love berries and cheesecake? This recipe is FABULOUS!!!! Bring on the maple syrup!!!!
Strawberry Cheesecake French Toast
3 ounce package cream cheese, softened
2 tablespoons powdered sugar
2 tablespoons strawberry preserves
8 slices country white bread
1/2 cup half and half
2 tablespoons sugar
2 tablespoons unsalted butter
Combine cream cheese, powdered sugar and strawberry preserves in a small bowl; mix well. Spread cream cheese mixture equally over four slices of bread. Top with remaining bread slices to form sandwiches. Whisk eggs, half and half, and sugar together in a medium bowl; set aside. Melt butter in a large skillet or griddle over medium heat. Dip each sandwich into egg mixture, completely covering both sides. Let sandwiches rest on waxed or parchment paper for 15 minutes. Cook sandwiches in the butter until golden brown on both sides. Dust with powdered sugar and serve with warm maple syrup.