Sexy Recipes for Sunday ~ French Toast With Orange Cream Mimosas 2 comments


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Today’s recipe for Sexy Recipes on Sunday is Strawberry-Cream Cheese Stuffed French Toast. It had very good reviews and it looks pretty delicious. You need a good hour start to finish to make this, plus getting the goodies to make it with. If you pop over to Food Network and read the reviews folks left under the recipe, you can mix it up and try different variations of the recipe.  Mimosas might be good with this breakfast. 

strawberry cream cheese french toastStrawberry-Cream Cheese Stuffed French Toast

Total Time: 48 min
Prep: 15 min
Inactive: 10 min
Cook: 23 min
Yield: 4 to 6 servings
Level: Easy


Ingredients:

2 eggs
1/2 cup milk
1/2 teaspoon granulated sugar
8 ounces cream cheese
12 slices white bread
1 cup sliced fresh strawberries
Butter, for cooking
Maple syrup, for serving
Strawberry Syrup, for serving, recipe follows
Confectioners’ sugar, for serving
Strawberry Syrup:
3 cups sliced strawberries
1 cup granulated sugar
Zest and juice of 1 lemon

Directions:

In a small bowl, whisk together the eggs, milk, and granulated sugar. Spread the cream cheese on half of the bread slices and top with strawberries. Top with the remaining 6 bread slices and press around the edges to seal.

Melt butter on a griddle over medium-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side. Cook the sandwiches until golden brown, 2 to 3 minutes per side. Serve with maple syrup, Strawberry Syrup, or confectioners’ sugar.

Strawberry Syrup:
In a medium saucepan, combine all the ingredients and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is thickened and reduced by 1/3 to 1/2 in volume, 15 to 18 minutes.

Remove from the heat and let cool to room temperature before serving.

Cook’s Note: If a thinner syrup is desired, strain the hot syrup through a fine mesh strainer into a clean container and let cool.

Read more at Food Network – Recipe courtesy of Paula Deen 

Orange Cream MimosaOrange Cream Mimosas

Delicious fresh Mimosas that you can start the night before so you have time the next day to make your french toast. 

Total Time: 4 hr 10 min
Prep: 10 min
Inactive: 4 hr
Yield: 8 to 10 mimosas
Level: Easy

Ingredients:

2 1/2 cups freshly squeezed orange juice (5 to 6 oranges)
1 orange, zested
1 cup half-and-half
1 cup superfine sugar
1 bottle sparkling wine or Champagne*
Strawberries, for garnish
*Non-alcoholic sparkling wine, sparkling cider, or ginger ale can be substituted

Directions:

Put orange juice, zest, half-and-half, and sugar into a blender and process until the sugar has dissolved, about 30 seconds. Pour this mixture into a shallow pan and freeze until hard, 4 hours or overnight.

Remove the frozen orange mixture from the freezer and let it sit to soften slightly, about 10 minutes. With a scoop or tablespoon, scrape out a small scoop and put it into a Champagne glass. Slowly fill the glass with Champagne and serve garnished with strawberries.

Read more at Food Network – Recipe courtesy of Tyler Florence

 


About BeautysPunishment

Once a wild brat that couldn’t be tamed, I have been in a 24/7 DD, D/s relationship since July 14, 2011. We had a collaring ceremony lead by Mistress Joanne and attended by friends. I’m only submissive to Jolynn. Every day I run our business, and anything else so Jolynn can write her books in peace and quiet when she has time. I am the housewife, secretary, publicist, pet parent, and doer of good deeds, squirrel, and fueled by caffeine. Redbull gives me wings to fly through the internets. It is my drink of choice, and it's what's for breakfast. I tend to put my foot in mouth, and will say things without thinking; so if I offend anyone, it's not intentional. I am blunt and to the point, and don't have an inner monologue. According to Jolynn, I don’t have an off button. She keeps trying to find it on the top of my head. I have an off the wall sense of humor; more often than not I am impulsive, a little loud, and sometimes obnoxious. But that's just me.


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