Valentine's Breakfast Idea ~ Cream Cheese French Toast with Strawberries

Disclosure- I received the mentioned product courtesy of the sponsor for the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.


It's been a long week, one that been full of lots of brain farts. I had today's post planned out so well in my head. I wanted to share a yummy recipe that would be perfect for Superbowl gatherings, but when I went to bake up my recipe, I found that I forgot to buy one important ingredient to put it all together. *pfffffft* <---my version of a brain fart noise. So, today I am jumping ahead to share a delicious Valentine's Day recipe instead. I always love this time of year because with the upcoming holiday, we get a month full of awesome sales on strawberries. I knew I wanted to make something with the sweet fruit for a Golden Blossom Honey post, but I'm still desserted out from all of the Christmas goodies I gorged on these past few months (spell check tells me desserted is not a word, but I say it is, so suck lemons spell check). After a quick browse of GBH's recipes, I found a Cream Cheese French Toast with Strawberries recipe that sounded too irresistible to pass up. 

I have always used Texas toast when making French toast, so the idea of using actual French bread left my brain going  *pfffffft* once again. It was like "Hey, dummy! Why haven't you ever made that connection before!?" Please, someone tell me I'm not the only one who has never made it this way. Dummy's unite! I liked the control I had on slicing each piece of the French bread to fit the size I needed to add in the cream cheese stuffing. The drizzled honey lemon sauce was a tasty change from regular maple syrup. This sweet dish will make your Valentine's heart go pitter-patter ♥ Add in a little more strawberry sweetness if you like by tossing some chopped strawberries to the cream cheese filling before toasting it up, then put a dollop of whipped cream on the side. Mmmmmm! Valentine's breakfast perfection! 

Ingredients

6 slices French bread, 1-inch thick, cut diagonally
1 pint strawberries, sliced, and drizzled with 1 teaspoon RAW GOLDEN BLOSSOM HONEY

Filling:
4 ounces low-fat cream cheese
1 Tablespoon GOLDEN BLOSSOM HONEY
Mix filling ingredients together in a small bowl. Set aside.

Batter:
1 cup low-fat milk
1/4 teaspoon almond extract
1 egg
2 egg whites
Beat batter ingredients until well blended. Set aside.

Sauce:
1/4 cup RAW GOLDEN BLOSSOM HONEY
2 Tablespoons lemon juice
Stir together sauce ingredients. Set aside.

CLICK HERE FOR FULL RECIPE

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey!

What's your favorite Valentine's Day treat?

Toffee Apple French Toast

I really hate to admit it, but I am not a morning person. I am not a chipper, get out of the bed and make a hot breakfast for everyone kind of girl. I found this recipe a long time ago, I think from Taste of Home, and really love it because I can assemble it in the evening, and all I have to do is pop it in the oven when we wake up in the morning. It’s a real winner in terms of ease to make as well as taste! This is sweet enough on it's own, so no syrup or powder sugar needed.

 

Ingredients

8 cups cubed French bread

2 medium tart apples, peeled and chopped

1 pk cream cheese (8oz) softened

3/4 cup brown sugar

1-3/4 cups milk, divided

2 tsp vanilla extract, divided

1/2 cup English toffee bits (I use Heath toffee chips found by the regular chocolate chips)

5 eggs

Directions

Place 1/2 the bread cubes in a greased 13 x 9 inch baking dish. Top with apples.

In a large bowl, beat the cream cheese, sugars, 1/4 cup milk, and 1 tsp vanilla until smooth. Stir in toffee bits. Spread over apples. Top with remaining bread cubes.

In another bowl, beat the eggs and remaining milk and vanilla until blended. Pour over bread. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake uncovered at 350 degrees for 35-45 minutes or until knife inserted through center comes out clean.

Serve.

Makes 8 servings.