Menu: Strawberry stuffed french toast

BY DI ARTS STAFF | MARCH 5, 2009 7:19 AM

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Strawberry stuffed French toast

8 oz. cream cheese, room temperature
3/4 cup strawberry jam
1/4 cup chopped pecans
Load of French or Italian bread
4 eggs
1/2 cup milk
1 Tbsp vanilla
(beat together)

Mix cream cheese, jam and nuts. Cut bread about 1 inch thick with a pocket in each slice. Stuff with mixture. Dip into batter, coating both sides. Heat skillet to medium/high heat and toast bread on both sides.

Strawberry Maple Syrup

1 16-ounce package frozen sliced or whole unsweetened strawberries (thawed)
1 cup granulated sugar
1/4 cup real maple syrup
1 tsp. vanilla extract

Step 1: Thaw the strawberries and bring them to room temperature. Place the entire package in a colander and mash the berries with a large spatula or wooden spoon. Strain the juice from the strawberries into a bowl and then a glass measure. You should have approximately 1 cup of juice. If you cannot get a cup of strawberry juice, try microwaving the berries for 30 seconds to warm them and allow the juice to come out. (You may also add 1-2 tablespoons of water to make 1 cup). Place the mashed berries in a separate bowl. They will be added back in later.

Step 2: In a medium saucepan, combine 1 cup strawberry juice and 1 cup granulated sugar. Bring the mixture to a boil for one minute, constantly stirring until slightly thickened.

Step 3: Remove from heat and stir in vanilla extract, maple syrup, and the mashed strawberries. Cool for 10-15 minutes and serve over pancakes, waffles, or ice cream.
Makes about two cups.

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