Breakfast for lovers or if you REALLY love yourself 🙂
Friends don’t call me Tru only because it’s a shortened form of my name. It’s because I’m direct, candid and honest. Therefore I’m going to be blunt and this statement may not be for the bashful – viewer discretion is advised. Saturday is Valentine’s Day, and I KNOW that some of y’all are in the mood for love and maybe even a lil love makin’, perhaps a booty call, call it what you like. Awww shoot, yeah I said it!
For those of you who will be partaking in a lil Valentine’s Day morning nookie, this recipe is especially for you. If not, then who cares just treat yourself to a damn good scrumptious breakfast. This is a great make ahead breakfast that you prep the night before. When you roll out of bed in the morning just pop it in the oven and voila, breakfast is served!
For maximum flavour, you’ll want to macerate the strawberries first. Take note of the little pool of syrupy goodness at the top of the pic. (sorry about this yucky iPhone pic, just wanted to show you the juices releasing from the strawberries).
Some of you will say ‘you want me to do WHAT now?!’ Don’t worry, macerated is just a fancy word for soaking the fruit. Macerating draws out the juices from the fruit which ultimately imparts more flavour. It‘s easy and involves nothing more than just tossing fruit in alcohol, something acidic or with sugar. For this recipe we’ll use sugar since the weight of strawberries is mainly water. This will leave us with a nice delightful strawberry syrup.
Yum – errrs….
*Side note: vanilla ice cream tastes divine when topped off with macerated strawberries.
Whoever you choose to spend it with, remember above all to love and stay true to yourself.
The greatest love of all should be the love you have for yourself. ♥
- 2 cups sliced strawberries
- 2 tablespoons of sugar
- 8 slices bread (I used a loaf of French bread)
- 250g pkg cream cheese, (room temperature so it’s spreadable)
- 4 eggs
- 1 cup milk
- ¼ cup sugar
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg (optional)
- 2 tablespoons of butter or margarine melted
- Icing sugar for dusting (optional)
- Stir strawberries and sugar together in a medium sized bowl. Let rest at room temperature until juices are released, at least 30 minutes. Set aside.
- Spray a square baking pan with cooking spray. Place 4 slices of bread flat in a square baking pan. Spread about 1 tablespoon of cream cheese on each of the bread slices. Cover as much of the bread as possible. Cover cream cheese with 1 cup of macerated strawberries, then the remaining 4 slices of bread to make 4 sandwiches. Cover and refrigerate remaining strawberry mixture.
- In a medium bowl, beat together eggs, milk, sugar, salt, cinnamon and nutmeg (if using). Pour over bread, distributing evenly and covering bread as much as possible. Let sit for 5 minutes then turn sandwiches over. Cover and refrigerate overnight.
- Heat oven to 400°F. Uncover baking pan and drizzle melted butter on top of sandwiches. Bake 25 to 30 minutes or until golden brown.
- Serve French toast with chilled strawberry mixture, maple syrup and a dusting of icing sugar.
- Macerated strawberries can be refrigerated, covered, up to 1 day if you have any remaining.
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