I brought a cookbook, titled, Cooking Bouquet—Feeling at Home in the Kitchen, to the cabin over the weekend. This cookbook by Arlene Stolley doesn't have any photos in it but instead has whimsical water-color illustrations sprinkled throughout.
The Strawberries and Cream French Toast recipe in this book seemed like the perfect recipe to make for breakfast on a cool (it was in the 40s) and damp, Saturday morning. I took my own step-by-step photos to show how easy this recipe is to make.
Blake helped Jack hull the strawberries, using one of those little hullers and then Jack sliced them into quarters and Blake put them in a bowl.
The recipe directs you to toast the bread (which prevents it from getting too soggy when you soak it—a great idea) and then spread half the slices with 2 tablespoons strawberry cream cheese spread each. After that, top them with another toast slice to form sandwiches.
Combine 1 egg, 1/3 cup milk and ½ teaspoon vanilla (for 2 servings) in a bowl; beat until well combined.
Dip sandwiches into egg mixture, turning to coat both sides. Place on a hot, buttered griddle. Cook until browned on one side, then turn and cook on the second side.
Place each sandwich on a plate. Top with the quartered strawberries and sprinkle powdered sugar over the top.
The happy cooks finally get to sit down and eat.
