Chef KTD: Mother's Day Breakfast in Bed!

THIS WEEK CHEF KTD Liz Madsen and her son Aiden showed our Jessica Cochran and her kids how to make a delicious treat for a Mother’s day breakfast in bed. Chef Liz recommends serving strawberry stuffed French toast with whip cream, powdered sugar and a fresh-squeezed glass of orange juice.

Dads out there, remember it’s your job to help the kids pull this off on Mother’s Day!

Strawberry Cream Cheese Stuffed French Toast

For the French toast batter:

• 2 eggs
• 1 cup milk or heavy cream
• ½ cup sugar (some brown sugar is fine)
• 1 teaspoon vanilla
• 1 teaspoon cinnamon

Whisk the ingredients together. Dunk slightly stale bread (Chef KTD likes to use Hawaiian sweet bread or brioche – and leave it sitting out overnight so it absorbs more batter). Fry in frying pan just like regular French toast.

For the Filling:

• 1 ½ cups cream cheese
• ¼ cup sugar
• ¾ cup diced strawberries
• 1 teaspoon vanilla

Blend the ingredients together. Spread onto cooked French toast, top with another piece of French toast and place on a baking pan (a silpat liner or cooking spray will keep it from sticking). Bake for 8 minutes at 350.

Whipped Cream Topping:

• 1 cup heavy cream
• 1 teaspoon vanilla
• 1 teaspoon powdered sugar

Start with the cream as cold as possible, and whip with mixer as fast as possible. Serve baked French toast sandwiches with whipped cream, more strawberries and whatever else you like!

Liz is the pastry chef Kinley's Restaurant in Anchorage. View all the Chef KTD installments to date.