Mother’s Day is this Sunday and if you’re like me you’re having a nice brunch with your family, mom included. My mother’s coming into town to help celebrate my son’s 2nd birthday which is the day before.
I don’t remember the last time I spent Mother’s Day with my mom. Since she lives in northern California we only get to see each other once a month (though these days she’s more interested in spending time with her grandson than me, but that’s okay). My mom’s been there for me every step of the way. Through good times and bad, through breakups and marriage proposals. She was there to kiss away the cuts and bruises and still knows how to make the pain go away even though I’m in my 30’s. She doesn’t know the lyrics to a single song, but sings her heart out to the radio every chance she gets. She cries at Hallmark commercials and is one of the most amazing people I know. But the best thing about my mom, she helped make me the cook I am today.
From the moment I could hold a wooden spoon, she had me measuring flour and sugar. I always got to lick the bowl and even on those days when I stayed home from school to “take a mental health day” she’d pull out her mixer and we’d whip up something together. So I dedicate this post to my mom.
In honor of her and all other mothers out there I decided to put a spin on Barb Kiebel’s Blueberry and Cream Cheese Stuffed French Toast. While I love blueberries, strawberries are in season right now; and since they epitomize spring, I had to try this yummy breakfast with those sweet red fruits instead. The result, awesomeness. While it’s delicious on it’s own, this French Toast is even better with strawberry balsamic syrup poured over it.
So show your mom how much she means to you this weekend and take over kitchen duty by whipping up this delicious breakfast for her. You’ll both be happy you did.
Strawberry Stuffed French Toast
- 1 loaf of French bread, sliced and cubed.
- 2 8 oz packages cream cheese, cubed
- 1 1/2 cup strawberries, sliced
- 12 large eggs
- 1/2 cup maple syrup
- 2 cups milk
Grease a 9×13 baking dish. Place half the bread cubes in the pan. Scatter the cream cheese cubes on top and cover with strawberries. Arrange remaining bread cubes on top.
In a medium bowl whisk together the eggs, milk and syrup and pour over the bread mixture. Cover with foil and chill overnight.
Preheat oven to 350°F. Bake, covered, for 30 minutes, then uncover and bake for another 30 minutes until puffed and brown. Serve with strawberry balsamic syrup.