Stuff like this truly makes getting up early on a Saturday morning worth it!
This is pure perfection and so made waking up at the butt crack o’dawn on a weekend morning a no brainer. I’m really thinking I’m starting to dare I say love breakfast-y type foods? See, this came about when Mr. Fantabulous asked for French toast on Saturday night – like literally he asked me at 1am to make him French toast. After a few unladylike words, a couple of scoffs I said I would make them when I got up in the morning.
So bright and early my butt got up on Sunday – like 5:30am which is even early for me on a weekend. Normally I sleep till about 6:30.-7amish. Yes for me, that girl that is up at 3am during the week, this is big time sleeping in. Now I could have been a little brat and made him French toast that early and got him up but I just can’t be that cruel. Well okay, I could but I was loving the quiet time. That’s so bad huh? *wink*
Well by 7 ish I started to get hungry. While Mr. Fantabulous was off in sleepytown dreaming of some new guitar that I’m not buying him I decided to make myself some french toast but in a way that possibly *I* would like. Since I have a small obsession with cream cheese and berries I decided to mix the two together.
People people people what was put forth on my plate was pure bliss I tell ya! I really don’t know what part of this I liked the best – the french toast part, the berries and cream filling or the fact that this was all mine. Okay maybe the latter part did help a tad… lol
Finally my sleeping beauty got up around 10 all sleepy-eyed walking barefoot down the hallway into the kitchen rubbing his gorgeous eyes and yawning. I *think* he half yawned ‘Morning honey’ in English but I can’t quite be 100% certain.
Now what’s funny is that immediately he went from sleepy head to Mr-Perked-Up-Sniffing-The-Air-Cause-He-Smelled-Food. He immediately got a HUGE grin on his face, began to wiggle his little butt and say “It’s French Toast day!!!” lol I mean seriously, how can you not love that man?! LOL So I made him his french toast – in bed… yes, he’s THAT spoiled!
Later on in the day I’m working on my computer editing the pictures you see here…
to which he screeches “HEYYYYYYYYYYYYY!!!!!!!!!!! Whasssssssssss that????? I didn’t get that for breakfast! I got dirty old bread and who got that pretty stuff???”
I look up at him and say “Pardon me? Dirty Old Bread?????” which I immediately follow up with “Oh I gave the pretty stuff to my boyfriend. You should meet him sometime. He’s totally bitchin!” Yeah, I went circa 1983 Valley Girl there for a moment.
This received the look of confusion followed by the pinch of the most tenderest part of my arm and a threat to ‘beat my butt’. LOL
Needless to say this was made again later in the day for him to ‘try’ which translated into 4 of these puppies on his plate! I could barely eat 1 1/2! That man I swear truly is a bottomless pit!
However I did make mine with a slight twist… I cooked up some sugared strawberries until they were thickened as used that as a sauce. SOOOOOOOOOOO good!!!
Berries & Cream Stuffed French Toast
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Ingredients
- 4 ounces softened cream cheese
- 2 teaspoon sugar
- 1 cup chopped strawberries
- 1/2 cup blueberries
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 4 slices of thick cut bread (1 1/2” thick) – brioche or challah is the best here
Instructions
- In a small mixing bowl, combine the cream cheese and sugar.
- Gently fold in the strawberries and blueberries.
- This step is optional – place the mixture into a re-sealable plastic bag.
- In a pie pan, whisk together the eggs, milk, brown sugar, cinnamon and vanilla.
- Using a paring knife, cut through the bottom crust of each slice of bread horizontally, to create a pocket that your fruit filling can be stuffed into.
- If using a plastic bag, snip off the corner of the bag (large enough for the fruit to pass through) and pipe in some filling into the pocket. If not using it, gently spread 2 tablespoon cream cheese mixture inside the pocket.
- Heat a griddle pan over medium heat.
- Melt the butter.
- Once stuffed, place each piece in the egg mixture for 10 seconds per side. *Note: only coat the ones you can fit on the griddle pan. If you need to work in batches, then wait to coat the next one when you have room on the griddle to place it.
- Place on the griddle and cook until golden brown on each side ~4-5 minutes.
- Top with powdered sugar.
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