I don’t know what’s going on with my skin right now but my face is broken out like a 14 year-old girl. It could be that I’ve unknowingly been putting conditioner on my face at night instead of my moisturizer. Sometimes when I travel I get creative in finding small bottles to transport my beauty stuff and my Pantene Pro-V was in my moisturizer bottle.
And on my long runs, the tag on my shorts has been rubbing my lower back raw. The same pairs of shorts I’ve been using to run for the past 100 miles are now giving me problems. I blame the increase in humidity here in Florida. But now I have what looks like a “Tramp Stamp” on my lower back. If you don’t know what a “Tramp Stamp” is just pray your daughter never gets one. If you have one, I apologize. That’s just what we called them growing up.
Since my lower back looks like someone poured battery acid on it, it looks like I’ve been getting treatments done to remove my “Tramp Stamp”. Every time I bend over or twist…owww.
So…doesn’t THAT make you hungry! Bahaha. John and I were home one Saturday night and nothing was on T.V. so we happened to be watching Throwdown with Bobby Flay about french toast. John said you gotta try that recipe! I tried to replicate La Isla’s famous french toast but the recipe called for a bunch of hard to find ingredients. So I ended up changing the recipe into something entirely different but still keeping the almond/cornflake crust that the original french toast had. It’s sooo good and with Mother’s Day coming up I think it would be perfect for the occasion. Cream cheese and strawberries are stuffed into an almond crusted bread, toasted, and topped with powdered sugar.
|Strawberry Stuffed French Toast|| |
- 2 Tablespoons unsalted butter, softened and more for cooking the french toast
- 4 ounces cream cheese, softened
- 1½ Tablespoons strawberry preserves or jam
- 1 cup diced strawberries
- 4 thick slices challah, French, or Italian bread
- Powdered sugar, for dusting
- 6 extra-large eggs
- 1 Tablespoon ground cinnamon
- ¼ teaspoon nutmeg
- 2 Tablespoons sugar
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1½ cups crushed Cornflakes
- 1 cup sliced almonds
- In a medium bowl, combine the 2 tablespoons of butter and the cream cheese until combined. Add the strawberry preserves and mix until incorporated. Fold in the diced strawberries into the cream cheese mixture.
- Cut bread into thick slices. Make an incision on the crust side of the 4 pieces of bread about ¾ of the way through. You're creating a pocket to stuff the cream cheese mixture into. Gently spoon ¼ of the cream cheese mixture into each of the 4 slices of bread and gently close the pocket. Refrigerate the stuffed slices while you prepare the batter and breading.
- For the egg batter, add the eggs, cinnamon, nutmeg, sugar, vanilla, and milk to a medium shallow bowl and mix well. Set aside.
- Prepare the breading by adding the crushed cornflakes and almonds to a sheet pan. Dip the bread slices in the egg batter making sure to let each side soak for about 20 seconds. Next, dip them into the cereal mixture.
- Put a large skillet on medium-high heat and add a couple of tablespoons of butter. When the butter has melted add the stuffed bread slices and brown on each side for 2-3 minutes.
- Remove from skillet and serve immediately. Top with a sprinkle of powdered sugar, fresh sliced strawberries, and syrup if desired. The french toast is pretty sweet on it's own so the toppings are more for visual appeal. Unless you are me, then they are just to add more sweetness...