Love is like an hourglass, with the heart filling up as the brain empties

Is French Toast really and truly French?  Although France has their own version of this nom-dilly-ish-ous breakfast treat it doesn't originate there.  Prior to World War I, the dish was commonly known as German toast in America, but that the name was changed due to anti-German sentiment. 

There is a different version of “French Toast” in many cultures . . . back in medieval times, when food was often scarce; every bit of food was used including what we would typically chuck in the garbage bin without a second thought.  Old stale bread was no exception; the bread would be soaked in egg to add moisture and protein and then fried in hot fat.  Even the wealthy enjoyed the egg dipped bread . . . except they would use the most expensive breads, indulgently remove the crusts and douse the toast in honey.

In fact, recipes for "French toast" can be traced to ancient Roman times.  The original French name is pain a la Romaine', or Roman bread.

French toast is so simple and inexpensive, it's no wonder it's been around so long.  Yummers!

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Strawberry-Cream Cheese Stuffed French Toast

• One 1- To 1 1/4-Pound Loaf Of White Bread 
• 8 Ounces Cream Cheese, Softened
• 2 Tablespoon Strawberry Preserves
• 1/2 Cup Whole Milk
• 4 Large Eggs
• 1 Teaspoon Pure Vanilla Extract
• 2 Tablespoons Gran Marnier         
• Pinch Salt
• Unsalted Butter
• Real Maple Syrup, Warmed

Mash the cream cheese with the preserves.  The mixture should be thick and chunky.  You can smooth it out in a food processor, if you prefer (I did).

In a shallow dish or bowl, whisk together the milk, eggs, Gran Marnier, and vanilla.

Dunk the stuffed bread slices into the egg mixture and turn to coat evenly, until saturated but short of falling apart.

Warm 1 tablespoon butter in a large heavy skillet over medium heat. Briefly cook the French toast in batches until golden brown and lightly crisp, turning once.

Place the first slices on a plate and top with a dollop of cream cheese.  

Top with a second slice and another dollop of cream cheese.  

Garnish with a sliced strawberry and drizzle with syrup.