Dear reader friends… Well I’m not really sure I have many regular readers… Regardless, I apologize for the extreme lack of posts once again!
To make up for this rudeness on my part (particularly rudeness in not posting about our beloved Anne)… Today I will be short-winded and include a recipe.
I don’t really have much of a metaphor for this recipe, unlike my posts on cake, pie, and apple crisp, but there’s a little, teeny thought to go along with it :).
This is a recipe for one of my favorite breakfasts, french toast. I LOVE FRENCH TOAST. Even better, it is STUFFED french toast.
This morning I almost didn’t eat it because I have been watching my waistline. Yes, America, I am a 135 pound, 19-year-old girl and I’m watching what I eat… sad isn’t it?
Even my little 12-year-old brother felt guilty for eating it. That was what hit me… what kind of TWISTED society do we live in? 12-year-old BOYS feeling guilty for eating a decadent breakfast? Wrong wrong wrong!
Note: I do not condone unhealthy eating habits or lifestyles.
BUT! I don’t want to have to beat myself up for eating my favorite breakfast every once in a while! So I FORGAVE myself for eating the french toast, FORGOT the whole thing, and ATE another piece! HUZZAH!
SO! In conclusion of this diet liberation… I say MAKE this french toast, EAT it with fervor, and GO find Jillian Michaels and shove a piece in her face. ;P
Keep those heads in the clouds y’all!~
A Hayley Recipe Original: Double Berry Stuffed French Toast
Start by making regular french toast. 6 eggs today made around 10 or 11 single pieces of french toast. I add about an 1/8 milk to help the eggs go further. Sometimes, I also splash a little vanilla extract in the egg mixture.
Heat your skillet to about 350-400 degrees, I used an electric skillet but you can use a pan skillet too. Plop some butter on when the skillet is good and hot. Take your bread (any bread) and dip each side in your egg mixture. You want to make sure each side has a good coating, but don’t let the bread sit in the mixture. Place two pieces of the dipped bread on the skillet. Sprinkle cinnamon and dried cherries on the exposed side. (It helps to push the cranberries down into the bread.) Flip bread after 2-3 minutes… it’s not an exact science, when the bottom starts to brown, flip it.
Allow the side with the cherries to cook completely, but not get too brown. When both pieces are cooked through, place a dollop of filling (filling recipe below) in the center of one of the pieces of french toast. Place the other piece in top to sandwich the filling in… leave on skillet until filling warms, flip.
Place completed stuffed french toast on plate, put a dollop of strawberry jam on top and lightly drizzle maple syrup over it all.
How much filling you make will depend on how many full pieces of stuffed french toast you decide to make. One serving is as follows
3 Tbsp cream cheese
1 1/2 Tbsp any kind of berry jam, blueberry, strawberry, raspberry, etc.
Whip cream cheese and jam together.
Experiment with different kinds of dried and fresh fruit inside