How to make French Toast
This is just rerfect for a holiday breakfast or for breakfast any day. This French toast recipe will will leave you as stuffed as the bread.
Slice a loaf of French bread into 2-inch sections and then, with a paring knife, cut a deep slit along the center of the top of each slice to make a pocket.
Wash a punnet of fresh strawberries and remove the stems. Cut them in half and slice them and then put them in a bowl. Then macerate them by adding 1 tablespoon of granulated sugar to the bowl and mixing it in.
Put an 8oz package of cream cheese and 4 tablespoons of strawberry preserves in a bowl and mix them together until they’re well blended. The mixture will resemble strawberry yogurt.
Spoon 1 to 2 tablespoons each of the cream cheese mixture and the macerated strawberries into the pockets in the tops of the bread slices. When the pockets are full, squeeze or press the pockets closed.
Combine 3 eggs, 1 cup of half and half, ¼ tespooon of nutmeg, 1 teaspoon of vanilla extract and 1/8 cup of oil in a bowl, mixing it with a fork or whisking it until everything’s completely mixed together. Preheat a skillet to medium-high heat, dip a piece of stuffed bread into the egg wash for 20 seconds on each side, and fry each slice for about three minutes on each side, until they’re golden. If you add a little butter to the skillet it will keep the bread from sticking
Remove the toast to plates, sprinkle powdered sugar over the tops of the slices, and garnish them with fresh strawberries. Bon appétit!
The phrase “French toast” first appeared in print in the Encyclopedia of American Food and Drink in 1871.