My first-born granddaughter has been visiting this week, and to make her time with us even more special we’ve enjoyed good food. Yesterday we worked alongside each other and made Stuffed French Toast Extraordinaire for lunch. (This is my rendition of the stuffed French toast Nicki Lee told me she makes.) We generously spread two slices of thick-sliced, home style, sour dough bread with cream cheese. A layer of sliced strawberries and blueberries was added to cover the cream cheese on one slice of bread, and the second slice was placed on top and pressed down gently to help secure the berries. Next we carefully rolled the “sandwiched” bread in an egg/milk mixture. (This mixture was two eggs, 1/4 cup milk, a teaspoon of vanilla, and 1/4 teaspoon of ground cinnamon.) We rolled the egg-covered sandwich in crushed cereal. (We used a Kashi cereal I processed in my VitaMix.) We placed the sandwiches onto a heated iron griddle with melted butter and browned both sides until dark golden brown. Our plan was to pour warm maple syrup onto our hot stuffed French toast and sprinkle it with confectioner’s sugar, BUT our plan was foiled. The maple syrup I bought the day before was no place to be found. We moved on to plan B and used golden agave nectar instead. The result was nothing less than mouth-watering yummy.
Warm and creamy, strawberry/blueberry, toasty goodness…It’s easy to make and so good. It really is fit for a king…or a queen.
Until next time…
By the word of the LORD were the heavens made; and all the host of them by the breath of his mouth . . . . For he spake, and it was done; he commanded, and it stood fast.
Psalm 33:6, 9