Blackberry-Stuffed French Toast

OK, guys, let me set the scene: You wake up in the morning with your beautiful, sweet lady at your side. As the last vestiges of sleep slowly ebb, the memories of yesterday’s romantic evening drift into your consciousness. Last night was something special and you realize that you need to do something to tell her that it was special for you too. Bringing her an Egg McMuffin from Mickey D’s isn’t it.

This is it.

This morning I made the Blackberry-Stuffed French Toast recipe from Gwen Ashley Walters’ The Cool Mountain Cookbook that I wrote about last week. It is dead simple to make and the taste is positively orgasmic.

Sitting on the plate, that two-inch-thick slice of French bread just looks so much better and more substantial than an ordinary slice of bread, and it is guaranteed to impress your lady. When she takes that first bite, the sweetness of the blackberry filling will delight and surprise her palate.

(On a personal note: I have been married for 30 years to a wonderful, sweet woman. I am a very lucky guy. I try to demonstrate to her as often as I can how very fortunate I am to have her at my side.)

Blackberry-Stuffed French Toast

1 cup cream cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup fresh blackberries
4 eggs
1/2 cup milk
1 teaspoon almond extract
1 loaf soft French bread
2 tablespoons butter

1. Beat the cream cheese, powdered sugar and vanilla until light and fluffy. Fold in the berries.

2. Whisk the eggs with the milk and almond extract. Set aside.

3. Cut the bread on the bias about 2 inches thick. Cut a pocket into the bread from the crust top. Be careful not to go all the way through. Carefully, with your finger, open the pocket up so you can insert a spoon.

4. Spoon about 2 to 3 tablespoons of the cheese filling into the pocket, and smooth it out so that it is not bulging.

5. Dip the stuffed bread into the egg mixture and let it sit for a few minutes.

6. Meanwhile, heat a griddle or skillet over medium-low heat. Butter the surface and place a few soaked bread pieces on the hot surface. Cook slowly until golden brown, about 3-1/2 to 4 minutes on the first side and 2-1/2 to 3-1/2 minutes on the other side. Serve with warm maple syrup.