Stuffed Strawberry French Toast

Stuffed Strawberry French Toast

Ingredients:
½ cup mascarpone cheese, divided
¼ cup strawberry preserves 3. Spread the cheese mixture on 4 bread slices and top

Directions:
with the remaining slices. Cut the sandwiches in half to
8 slices cracked-wheat bread
make triangles.
2 large eggs
4. In a shallow dish, beat the remaining mascarpone
1 teaspoon pure vanilla extract
cheese until fluffy. Add the remaining butter, the eggs,
¼ teaspoon ground cinnamon
vanilla, and cinnamon; beat until smooth. Dip the sand-
wiches in the egg mixture, turning to coat. Place the
coated sandwich triangles on the prepared jellyroll pan.
5. Broil 6" from the heat source for 4–5 minutes. Carefully
turn the sandwiches and broil for 3–5 minutes longer,
until golden brown and crunchy. Serve immediately.
Broiling Tip
Broiling requires a little attention to the oven to make sure
the food doesn’t burn. Place the food about 4–6" from the
heated coils, and open the oven door slightly (needless to
say, your toddler needs to be in another room when you do
this!). use the broiler pan that came with your oven, or a
heavy-duty stainless steel pan that won’t buckle under the
high heat.
194 201 ORGAniC BABY AnD TODDLER MEALS
Best-Ever Pancakes
Pancakes are always a hit with young children. Serve these amazing pancakes on warmed plates along
with turkey bacon and a cup of thirst-quenching water.
12 seRvings 1. I n a medium bowl, combine flour, wheat-germ, baking
powder, sugar, milk, egg, and water. Stir until com-
1½ cups all-purpose flour
bined. If the batter is too thick, thin with a little extra
½ cup wheat germ or
water.
whole-wheat flour
2. Beat egg white until stiff; fold into flour mixture.
3 teaspoons baking powder
3. Grease a skillet heated to medium with oil and cook
¼ cup sugar
pancakes until lightly golden, flipping once, until done.
½ cup 2% milk