Filling
8 oz cream cheese (softened)
¼ cup chopped walnuts (other types of nuts can be substituted)
1 ½ TB light brown sugar
½ tsp lemon juice
¼ tsp lemon zest
1 tsp vanilla extract
½ tsp cinnamon (ground)
1/8 tsp ginger (ground)
Egg mixture
8 eggs
2 cups milk
1 tsp vanilla
½ tsp cinnamon (ground)
1/ tsp nutmeg (ground)
Sauce
2 cups sliced strawberries and blueberries
1 cup sugar
¼ cup water
3 TB cornstarch
½ tsp cardamom
Directions: Preheat oven to 350 degrees. Mix softened cream cheese and other ingredients in a bowl. With a flat knife, spread the mixture on one slice of bread and then top with another slice to make a sandwich. Beat egg mixture in a bowl and dip filled sandwich slices of bread in mixture, allowing them to soak up mixture thoroughly. Place sandwich slices on cookie sheet lined with parchment paper. Bake at 350 for 30 minutes, turning once after 15 minutes to allow browning on both sides. While French Toast is baking, mix blueberries, sugar, water, cornstarch and cardamom in a saucepan. Bring to boil to allow fruit sauce to thicken.
After French Toast is baked, cut sandwiches in ½ and place on a plate, stacking each half slightly over the other. Drizzle fruit sauce over the top and garnish with whipped cream. Options: Use other types of berries (blueberries, raspberries, blackberries, etc.) for sauce. French Bread may also be substituted for Texas Toast, using 4 slices to make 2 smaller French Toast servings.
