- I used cottage bread and I think it was a good fit for this recipe.
- Used seedless preserves due to dietary needs of one of the eaters. Tasted great!
- There was just enough egg mixture to coat everything.
- No need for syrup on this French toast. Delicious as-is.
- Sliced strawberries on top would be a nice touch!
Strawberry Cheesecake French Toast
by: Gooseberry Patch's Big Book of Home Cooking
4 ounces cream cheese, softened
2 tablespoons powdered sugar
2 tablespoons strawberry preserves
8 slices country white bread
1/2 cup half-and-half
2 tablespoons sugar
4 tablespoons butter, divided
Combine cream cheese and powdered sugar in a small bowl; mix well. Stir in preserves. Spread cream cheese mixture evenly over four slices of bread; top with remaining slices to form sandwiches. Whisk together eggs, half-and-half and sugar in a medium bowl; set aside.
Melt two tablespoons butter in a large skillet over medium heat. Dip each sandwich into egg mixture, completely covering both sides. Cook two sandwiches at a time for 2-3 minutes per side or until golden. Melt remaining butter and cook remaining sandwiches as instructed. Sprinkle with powdered sugar. Serves 4.