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Stuffed French Toast Sliders

These stuffed french toast sliders are incredibly delicious and very simple to make.  They are such a great serving size for a brunch; it would be a very easy recipe to multiple and make for a crowd.  You could do this with any type of fruit you want as the stuffing.  This was on the menu for a recent birthday brunch and it will probably be on the menu of every brunch I host in the future!

Slider rolls(1-2 per guests)

1 block cream cheese

about 2 TBS sugar

2 cups fresh strawberries, chopped in small bite size pieces

2 eggs

2 TBS milk

1 tsp almond extract

Using a long serrated knife to cut a pocket into each roll (it will look like it has a little mouth dying to be filled with sweet and scrumptious cream cheese and strawberries!).  Place cream cheese in a bowl and let it come to room temperature.  Mix sugar and cream cheese with an electric mixer until it’s whipped and fluffy and perfectly sweet.  Stir in the fresh strawberries until well incorporated.  Fill each roll with about 1 or 2 TBS of the filling.  In a large bowl or dish whisk the eggs and milk together until it’s bubbly and frothy.  Add in the almond extract and whisk again until it’s mixed.  Dip each roll into the batter and coat completely.  Heat the griddle to high (and grease or butter if yours isn’t nonstick).  Place each roll on the griddle.  The filling will ooze a bit, but it will harden a bit and stick to the roll.  Make sure you flip the rolls and get each side nice and browned.  Depending on the type of roll you have, flip it to each side (not just the top and bottom).  Serve with regular syrup or for a special treat with strawberry syrup!

They turned out really well, but I think the next time I make it I think I’ll brown them and then put them in a baking dish and bake them for 10 or 15 minutes to make sure that the filling and middle gets nice and cooked and warmed.

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Birthday Brunch!

I really love brunch!  So what better reason to have a brunch than to celebrate my birthday with my family 2 weekends ago!

I think to have a great brunch you need something breakfasty, something savory, something light and fresh and something sweet.  The best way to do this is to have small serving sizes of each, so you get a nice variety of flavors but aren’t guaranteed to feel disgusting at the end of the meal!

On the menu for this brunch was mini scrambled egg muffins, strawberry stuffed french toast “sliders”, watermelon and feta bites, bacon, almond pound cake  and chocolate cups with raspberry chocolate mousse with orange juice and tea.    Everything turned out very well, and were all pretty simple to get ready for a group.


My sister set a lovely table with her beautiful china and good silverware.  It doesn’t always have to be an over the top special occasion to use the good stuff!

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