Meals in this house are boring about 85% of the time, maybe even 86% of the time. Normally we are too busy, too tired, and too lazy to make plans far enough in advance to pull something out of the freezer in time to defrost, or to make sure we have all the ingredients needed for something “exciting”. We usually really step it up when we have a Fab Five gathering; that’s a given.

This past week though, I really wanted to get out of the rut and so I started thinking about dishes that I used to make when I had a little more time and was a little more organized. Then I remembered one of my favorites. Jim and I were first introduced to this when we stayed at a fabulous bed and breakfast south of Madison, Wisconsin. (Colleen: if you stop by here and see this, make your reservation NOW. It’s well worth the drive from Milwaukee!!!)

The recipe? Strawberry Stuffed French Toast. Yum. Yes, I made breakfast for dinner. Get over it.

The hostess at the B&B made this for us during our first visit, and when I called to make another reservation a year or two later, she said, “I see in my records that I made the Strawberry Stuffed French Toast for you last time. (She’s THAT organized) Would you like that again, or something different?”

We asked her to make it again. And when we got there, we bought a copy of the cookbook that she used so we could make it at home.


Ready, kids?

First assemble your ingredients:
1 8-ounce package of cream cheese, softened
2 teaspoons vanilla extract
4 tablespoons sugar, divided
4-6 strawberries, diced (I used 8, for extra color. Also, I used frozen but fresh is better in season)
2 loaves white, unsliced old-fashioned-type bread or egg twist bread (I used 2 loaves of Italian bread: only 1 is pictured, though!)
6 eggs
1/2 cup milk


Combine cream cheese, vanilla, 2 tablespoons sugar, and strawberries.


Mix well:


Slice bread into sixteen 1 1/2-inch slices.


Slice a pocket in the center of each from the top to within 1/4 inch of the bottom of each slice.


Spread about 1 tablespoon cream cheese mixture in each pocket.


Stack ’em up while you get ready for the next step:


While your back is turned, your dog will jump up and grab one of the stuffed bread pockets because you have carelessly left the pile too close to the edge of the counter, especially for a beagle who likes a challenge. Yell at the dog, curse yourself for being so stupid, and then move the rest of the bread to the center of the counter so it doesn’t happen again.


Mix eggs, milk, and remaining sugar.


Dip bread slices in egg mixture…


…and let pieces soak on a cookie sheet in the refrigerator for 1 hour.


Fry on a griddle in a little shortening until both sides are golden brown.


Garnish with strawberries, serve with maple syrup (and some turkey bacon!), and enjoy!