Stuffed French Toast.
B-dawg strikes again.
We’re pleased to tell you not only did we create this recipe by ourselves, we also ate it and did not gag. The purple may throw you off, but rest assured it is only the natural byproduct of wonderfully fresh (and suicidally expensive) blueberries, peaches, and blackberries. Lemme show you how it’s done—and please remember these ingredients/instructions are a ROUGH estimation of what actually occurred in the kitchen…:
French Toast: Eggs, bread, cinnamon
Soak bread in whisked eggs and sprinkle with cinnamon. Fry until brown on both sides. You know the drill.
Sauce: 1/2 cup blueberries, 1/2 cup blackberries, 1/2 cup peaches, 2 tbsp. sugar, 3/4 cup cream cheese
Put fruit in sauce pan. Put sauce pan on stove. Put stove on medium heat. Let it get niiiiice n’ not. Sprinkle with sugar. Let sugar mix with juices. Stir and observe colorful syrup. Mix in cream cheese. Let it get niiiice n’ hot. Pour inside a sandwich of french toast. EAT.
We aren’t chefs or anything, but we know a good breakfast when we taste it.
We tasted. And it was good.