Happy Easter everyone. It has been a great holiday weekend so far and I am looking forward to spending the day with our families today. Our Easter baskets are ready. Our eggs are all dyed, well kind of. While coloring Easter eggs with Mai, she started cracking them all open to look for the babies inside. So there are some missing.
We have early morning mass. I wanted to have breakfast ready for the morning, so that we could eat quickly before we left, but I still wanted something yummy. I made these last night, I hope they still are as good this morning as they were last night.
Strawberry Cream Cheese Stuffed French Toast Pockets Ingredients:
1 8oz package of cream cheese (softened)
1 5.3oz container of strawberry greek yogurt
1/4 cup of sugar
12-16 slices of bread
Preheat oven to 350. In a mixing bowl combine cream cheese, yogurt & sugar. Beat the ingredients until blended & smooth & then set aside. Cut the crusts off of the bread. Flatten the bread with a rolling pin. With a rubber spatula spread the mixture over a slice of flattened bread. Add a liberal amount to the center & thin out towards the edges. Place another slice of bread over the top and pinch around the edges. Use the back of the knife to press and seal the edges to form a pocket. Repeat these steps until all of the cream cheese mixture is used. In a separate bowl, beat the eggs. Dip each formed pocket into the eggs & place on a greased cookie sheet. Sprinkle with confectioners sugar. Bake for 15-20 minutes, flipping halfway through. Let cool for a few minutes as filling is hot. Enjoy!