While eating this, I gleefully proclaimed to David, “these really aren’t that unhealthy!” I received a chuckle and a bit of a side glare. What I was thinking was that a piece of bread, a small(ish) swipe of cream cheese, and strawberries aren’t that bad at all. He rightly pointed out I was overlooking the butter, cinnamon sugar, and syrup. Okay he’s right; we embrace that they’re less than nutritious because that testifies to their tastiness all the more.
STRAWBERRY FRENCH TOAST CANNOLIS
Serves 2
8 slices bread
1-2 ounces cream cheese
1/4 cup strawberries, diced
2 eggs
3 tablespoons milk
1/2 cup cinnamon sugar
2 tablespoons butter
Maple syrup
Slice crusts from bread and flatten with a rolling pin. Spread cream cheese on one edge and top with strawberries. Roll into a tight tube. Whisk together eggs and milk. Dip cannolis into egg wash.
Melt butter in a skillet over medium heat and cook for 2 minutes on each side. Remove from pan and coat in cinnamon sugar. Top with maple syrup.
- 8 slices bread
- 1-2 ounces cream cheese
- ¼ cup strawberries, diced
- 2 eggs
- 3 tablespoons milk
- ½ cup cinnamon sugar
- 2 tablespoons butter
- Maple syrup
- Slice crusts from bread and flatten with a rolling pin.
- Spread cream cheese on one edge and top with strawberries. Roll into a tight tube.
- Whisk together eggs and milk. Dip cannolis into egg wash.
- Melt butter in a skillet over medium heat and cook for 2 minutes on each side.
- Remove from pan and coat in cinnamon sugar. Top with maple syrup.
Inspired by Pati’s Mexican Table.