8 slices good quality bread
4-oz. cream cheese, softened
4 tbsp. strawberry preserves
4 eggs, beaten
2 tsp. vanilla
2 tbsp. butter
Confectioner's sugar for dusting
1 cup fresh strawberry slices for garnish
1. Lay out 4 slices of bread on a flat surface. Spread each slice with 1/4 of the cream cheese and 1 tbsp. of strawberry preserves. Place each of the remaining 4 slices of bread on top to make 4 sandwiches.
2. In a small bowl, whisk the eggs and vanilla together. Lay the sandwiches in a 9x13-in. pan and pour the egg mixture over them. Cover with plastic wrap and refrigerate for 30 minutes or overnight.
3. Melt the butter in a large skillet over medium heat. With your fingers or a pancake turner, remove each sandwich from the pan and place in the skillet. Sauté the French toast for about 4 minutes on each side, or until lightly browned.
4. Place each French toast on a plate, dust with confectioner's sugar, and garnish with 1/4 of the strawberries. Serve warm.
4-oz. cream cheese, softened
4 tbsp. strawberry preserves
4 eggs, beaten
2 tsp. vanilla
2 tbsp. butter
Confectioner's sugar for dusting
1 cup fresh strawberry slices for garnish
1. Lay out 4 slices of bread on a flat surface. Spread each slice with 1/4 of the cream cheese and 1 tbsp. of strawberry preserves. Place each of the remaining 4 slices of bread on top to make 4 sandwiches.
2. In a small bowl, whisk the eggs and vanilla together. Lay the sandwiches in a 9x13-in. pan and pour the egg mixture over them. Cover with plastic wrap and refrigerate for 30 minutes or overnight.
3. Melt the butter in a large skillet over medium heat. With your fingers or a pancake turner, remove each sandwich from the pan and place in the skillet. Sauté the French toast for about 4 minutes on each side, or until lightly browned.
4. Place each French toast on a plate, dust with confectioner's sugar, and garnish with 1/4 of the strawberries. Serve warm.
