Menu Monday: Stuffed French Toast

I love breakfast.

A few years ago when I (very successfully) did the Weight Watchers Program one of the leaders at a meeting said, "Eat like a King for breakfast and a Pauper for supper." He explained the important role the first meal of the day played in fueling you for the next few hours. Why eat a huge meal at night, just before you go to bed and have it sit in your stomach? Prior to Weight Watchers, when "they" said, "It's the most important meal" it would always be explained simply as, "You'll need your energy." Um, have you met me? Me? Need energy in the morning? I am the definition of an annoying morning person so, I would normally just laugh, skip breakfast, and eat the big meal when I needed the energy-- at 7:00 p.m. Well, the pounds packed on until I did Weight Watchers and learned another reason it's important to eat your big meal in the morning... so you have all day to burn those calories!!

Over the past few years, while working to develop a plethora of easy morning feasts, I have perfected Stuffed French Toast. *Note: Aaron married a French toast girl (and a Pepsi girl.) Aaron, on the other hand, is a pancake guy (and Coke guy). Stuffed French toast has taught our morning taste buds to coexist.

Jessi's Stuffed French Toast

• 1/3 Package of Neufchâtel cheese (it's lower in fat- but you can use regular cream cheese)
• 1C Fruit separated into 1/2C portions (raspberries, blueberries or cut strawberries)
• 4 Slices of Bread (we use an organic oatnut bread but you can use whatever you have)
• 1 egg
• 1T Vanilla Extract
• 1/3 C Milk

1. Prior to beginning, cut off the desired portion of cream cheese and let it set at room temp. for about 30 minutes or until softened.

2. In a medium sized bowl mix 1/2 C fruit with 1/3 package of cream cheese until well blended. Spread the mixture on two slices of bread and join with the plain pieces-- like a sandwich.

3. In another bowl beat the egg, milk, and vanilla together and wet both sides of the "sandwich."

4. Drop onto a heated, oiled cooking pan (we use cast-iron w/veggie oil) and cook until browned on both sides (and no longer soggy.)

5. Add remaining fruit and syrup on top, and pair with a side. Delicious!

*Note: this recipe serves two people; one piece of stuffed French toast each (which, believe me, is plenty!) I have, in the past, doubled the recipe and had leftovers for the next morning. It reheats beautifully.

*Note* I am incredibly spoiled and I never use "fake maple syrup" -- ever. Of course, my mother and Dan make their own maple syrup so I don't have the costs associated with real sryup. I know it's expensive but so worth the taste. I, personally, snub my nose at any syrup that you have to wait for as it oozes, slowly, out of a plastic bottle. Try the real stuff. You'll support small business and local farms as opposed to some fictional Aunty. ;)