Strawberry Stuffed French Toast

This morning I whipped up some stuffed french toast using leftover fruit dip that I made last week. The local grocery chain had marshmallow creme on sale for $0.15 a jar last week because it was about out of date. I bought a few jars, knowing I shouldn't because it is less than 6mos from my wedding day, but did it anyway. I gave most of it away but had some available to use so I decided to make a fruit dip. It was great with apple, pineapple, and strawberries!

Here's how you make the dip: Beat 7oz of Marshmallow Creme (or Fluff) and 8oz of Neufchâtel cheese in a bowl. Done. Eat. Refrigerate.

We had some strawberries that needed to be eaten and a little less than half a loaf of 12-grain bread that was about to be stale, so I decided to make some stuffed french toast. First, I added cinnamon to the fruit dip and stirred it. Then, I spread a thin layer of the dip on two slices of bread and added a layer of sliced strawberries before closing the sandwich. Dip the sandwich in your favorite egg mix for french toast and fry as you would french toast! Drizzle a little pure maple syrup over or dust with powdered sugar and there you have it! Deliciousness!

The food didn't last long enough for me to get any photos.

Strawberry Stuffed French Toast

In the Easter post, I had forgotten to mention the fabulous brunch of Strawberry Stuffed French Toast!!! I basically followed this recipe, but of course made some slight changes. Instead of using Texas toast, I found a Blueberry Streusel loaf made by Franz, a regional bread company. The slices used were much smaller than the ones called for in the recipe so I ended up only using two eggs and a splash of milk for "frenching." Also, I made a strawberry syrup similar to what the recipe shows but I used a mixture of dark Karo syrup and maple flavored syrup. The guys thought it was a success and raved about it all day! Here are a couple pictures of the finished product taken just before I sunk my teeth in!