8 slices good-quality bread (we used Pepperidge Farm wheat)
4 ounces cream cheese, softened
4 tablespoons good-quality strawberry preserves *
4 eggs, beaten
2 teaspoons vanilla
2 tablespoons butter
Confectioners' sugar, for dusting
1 cup sliced fresh strawberries, to garnish
Lay out four slices of bread on a flat surface. Spread each slice with 1/4 of the cream cheese and 1 tablespoon of strawberry preserves. Place each of the remaining four slice of bread on top to make four sandwiches.
In a small bowl, whisk the eggs and vanilla together. Lay the sandwiches in a 9-by-13-inch pan and pour the egg mixture over them. Cover with plastic wrap and refrigerate for 30 minutes or overnight.
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. Saute the French toast for about 4 minutes on each side, or until lightly browned. Place each French toast on a plate, dust with confectioners' sugar and garnish with a fourth of the strawberries. Serve warm. Makes 4 servings.
*Note: We also made this with raspberry preserves.
Scooby Doo! Scooby Snacks
Thursday, May 10, 2001
