Description
Slices of bread are soaked in eggs and a touch of strawberry milk, stuffed with cream cheese and sugar-coated strawberries, fried on a hot pan with a little bit of butter, and served with pure maple syrup and a steamin’ cup of coffee.
When making this recipe, I used both cream cheese and cottage cheese to see which one I liked better. That was stupid. I loved them both. So I tried both and each sandwich came out amazing.
Ingredients
- ¾ cups Strawberries, Sliced
- 2 Tablespoons Sugar, Divided
- 2 teaspoons Vanilla, Divided
- 4 Tablespoons Cream Cheese (or Cottage Cheese)
- 4 slices Bread
- 2 whole Eggs
- ¼ cups Strawberry Milk (I Use Lifeway Kefir) Or Plain
- 1 pinch Salt (optional)
Preparation
Wash and slice strawberries and place in a bowl. Coat with 1 tablespoon of sugar and toss until all strawberry slices are covered.
In another medium bowl or shallow dish, mix cream cheese, remaining tablespoon of sugar, and 1 teaspoon of vanilla together until combined. Spread a thin even layer of the cream cheese mixture over only one side of each slice of bread. Place the coated side of each piece face up on a plate.
Place a large skillet on the stove over medium-high heat. Coat with cooking spray.
Using the same bowl or shallow dish you used to make the filling, whisk eggs, strawberry milk, salt, and remaining teaspoon of vanilla together. One at a time, dip the uncoated side of each piece of bread in egg mixture and let sit until fully coated. Remove and let stand on a plate.
Once all the slices has been covered, place strawberries in a single layer on the slices of bread whose sides are covered with the cream cheese mixture and top with the other slice of bread to create a sandwich. Repeat with the other sandwich.
Place one sandwich into the hot pan and cook for 2-3 minutes per side or until golden brown. Repeat to cook the other sandwich.
Serve warm with butter and syrup.
