The End of the Month Eggs on Toast Extravaganza is an online blogging event that is so relaxed that our host, Cook, Sister! hasn’t even reminded us all about it yet! But I’ve been waiting to make a good fat Strawberries and Cream Stuffed French Toast for a while so I just couldn’t wait.
Usually, it’s a big thick slice of bread that is sliced only partially to create a pocket, but for some reason, that makes the whole thing lopsided, and doesn’t let me get as much good stuff in there. That’s no good!
Instead, I took two whole slices of bread, and pulled out some of the bread in the center of each making a big divot on each slice. I tossed these crumbs – what a waste! I suppose I could have dried them and saved them for breadcrumbs later, but *shrugs* Then the divots were filled with softened cream cheese – that’s the “cream” – and topped with sliced strawberries that have been tossed with sugar – that’s the “strawberries” ;) Put the slices together, and I swear I wanted to take a bite of it like a sandwich right there, but then…I’d have to cook something else for eotmeote!
The bread was a little dry, so it soaked up the egg and cream like sponges, and I’d love to say I had planned it that way, but I must admit, I was just lazy, letting the bread go slightly stale like that. I’m almost positive this was the way French toast was invented in the first place – to use up stale, old bread.