Six in Seoul

I can't help it, since I bought that new cookbook; I am on a Paula Deen kick.  This was good, but it could have been better, & I will tell you why.  The strawberries I had were a little tart.  So next time I will kick it up a notch (I know, I'm no Emeril) by sweetening the strawberries, or the cream cheese, or maybe both.  I'm not sure yet.  Anyway, even though I think I could improve on this, the kids still ate it (Hubby is out of town) and I thought it was pretty good.

I really should have taken the picture from a different angle, you know, so you could see the 'stuffed' part of the French toast.  Oh well, maybe next time, once I improve on it. 

TJ's Cream Cheese and Strawberry-Stuffed French Toast
Adapted from, The Deen Family Cookbook

3 eggs
½ cup milk
4 oz cream cheese
8 slices bread  - use whatever you have on hand  - I used whole grain white
Fresh sliced strawberries
Butter for cooking (it’s not Paula Deen without butter!)
Topping of choice…I used Maple syrup and confectioners’ sugar

1. In a shallow bowl whisk together eggs and milk.  Spread the cream cheese on 4 slices of bread, top the cream cheese with a single layer of strawberries.  Top with remaining 4 slices of bread.

2. Melt butter on griddle over med-low heat.  Dip the sandwiches in the egg mixture for a few seconds on each side.  Cook sandwiches until golden brown, 2-3 minutes per side. 

****Next time I will add a little sugar to the strawberries….maybe a tablespoon  & I will add a little confectioners sugar to the cream cheese…

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