One of my all time favorite breakfast items to eat is french toast. Not the healthiest but who cares. You can’t eat healthy all the time or you will die having missed out on some great meals, right? This is my spin on some french toast from inspiration from a couple of restaurants I’ve been to over the years, one of them being Cafe 21 here in San Diego. By the way if you’ve never tried Cafe 21 in San Diego, you need to try it out. Since I try to cook healthy most of the time and rarely keep white bread in the house, I make this with wheat bread but by all means if you want to try this with white bread, go for it. In my opinion it tastes even better with white bread so the choice is up to you. I’ve also made it with sourdough and I loved that combination of sweet and sour in every bite.
This should be enough for 4 pieces.
- Wheat Bread
- 2 Eggs
- 1/4 cup milk
- 1/4 tsp cinnamon
- Strawberry Preserves (I normally use reduced sugar version)
- Cream Cheese
- Strawberry or Boysenberry Syrup (feel free to swap out for whatever syrup you like)
- Powdered Sugar
- Butter or Margarine
Throw a griddle or pan if you don’t have a griddle on medium heat. Spray it with cooking spray or a light amount of butter so your toast doesn’t stick. Whip the eggs, milk and cinnamon together until smooth in a flat dish or bowl so you can dip your bread in. After you griddle/pan is hot, dip the bread in on both sides making sure you don’t have any thick chunks of egg sticking to the bread and start cooking. Cook each side until golden brown and slightly crisp (your bread should not be soggy!). While the french toast is still cooking, spread some cream cheese on top. You want to make sure you are not working with hard cream cheese by the way as it needs to be soft enough to spread. After it is done cooking place the french toast on a plate and cut in half to make triangles. Top with strawberry preserves, syrup, slices strawberries and finish it off with a little bit of powdered sugar.
It’s important that after you take the french toast off the pan you put the toppings on as quick as possible so it doesn’t get soggy. It’s a fairly simple dish so give it a shot and you will not be dissapointed.