Father's Day Breakfast: Stuffed French Toast With Strawberry Compote

This Father's Day, I decided to make my dad a really nice breakfast for after Church.

Stuffed French Toast with a Strawberry Compote.

Let me tell you, this may be the go to gift for every Holiday and Birthday from now on.

It was divine!

You want to start with enough strawberries to fill about 1 to 2 cups for your compote. I ended up with about 1 1/2 cups of mushed up strawberries. You can mush it all up, or be lazy like me, and use a blender to get the right pulpy consistency.

Add about 2 tablespoons of Agave Nectar to the strawberry pulp. If you don't have Agave (I got mine from GNC, but the grocery store will have it as well), you can use a 3/4 cup of sugar.

Bring your mixture to a boil over medium heat.

As you are cooking your strawberries, add the juice of one lemon.

Combine 1/2 a cup of granulated sugar and 1 tablespoon of corn starch to your strawberries. I don't want this to jell up too much, so only 1 tbs. is needed for this.

Cook until your mixture boils and thickens, but you may need to add a little water if you think the mixture is getting too thick. Just be careful, because if you add too much water, you'll need to cook the compote longer to thicken up again. I added about 3 tablespoons of water by the end of the cooking.

You'll need to stir this a lot to keep the bottom of the pot from burning.

Let your compote/syrup cool down some, then roughly chop up the remainder of your strawberries (I added about  9 more strawberries). I didn't want the chopped up strawberries to cook too much, which is why I added them after it cooled down a bit. You want them to still have some decent texture to the compote. Once it's cooled down, you can pretty much put it on anything. Actually, it doesn't even have to cool down. Warmed up, on some vanilla ice cream... I mean, Hello!

Now for the French toast.

Start with about a cup of heavy cream and 1/2  a cup of regular milk. Normally I'd just use regular milk, but I want this to be really rich.

Add two eggs

1 tsp. of vanilla

a pinch of salt

1/2 tbs. of regular sugar

Whisk all together until smooth.

For the stuffed part of the French Toast, take one 8 oz package of softened cream cheese, the juice of half a lime, and 2 tablespoons of powdered sugar.

Mix together until nice and creamy.

Cut a slit into the center of your bread.

Stuff the bread with your cream cheese.

You can either stuff the center of the bread on the crust side, or you can make it have more volume if you cut a slit into the top of the toast. Either way works just fine, it's really all about what truly floats your boat with Stuffed French Toast.

Dip your stuffed bread in your milk mixture until the whole slice is submerged. Remove, and let sit for a few moments so that the bread really sucks in the milk.

Next it's time to place your soaked bread on the griddle.

You want a  golden brown look to the French Toast (about 5 minutes on each side if your griddle is set about 300)

Now comes the magic part. Pour your strawberry compote across the top of your French Toast, and top with some sifted powdered sugar.

And that's it! Super simple, and soooo sooooo soooooooooo good!

Happy Father's Day!!