Stuffed French Toast.....

HMMM if only someone would make this for me on Mother's day. (oh yeah my lobster lunch too....)





Creamy, Fruity Stuffed French Toast Hearts


3 large eggs, beaten
1/2 cup milk
A couple drops pure vanilla extract
1/3 cup cream cheese, softened
1/3 cup raspberry or strawberry preserves
1 cup pure maple syrup
8 slices white bread
2 tablespoons butter



1. In a wide, shallow bowl, whisk together the eggs, milk and vanilla and set near the stove. In a small bowl, mix together the cream cheese and preserves; set aside.
2. warm the syrup in a small saucepan over low heat or in the microwave on high for 1 minute.
3. Spread the cream cheese mixture evenly over 4 bread slices. Top with the remaining 4 bread slices to make 4 sandwiches. Cut each sandwich using a 4-inch heart-shaped cookie cutter.
4. melt the butter in a large nonstick skillet over medium heat. Dip the hearts in the egg mixture and cook in the skillet, turning once with a spatula, until golden brown, about 3 minutes on each side. Serve the hearts with the warm syrup.