Stuffed French Toast

Image courtesy of  Food Blogga

Stuffed French Toast

1 loaf bread (about 4 inches in diameter), cut into eight 1-inch-thick slices
3 tablespoons apricot jam
1/4 cup (2 ounces) cream cheese, room temperature
2 large eggs
1/2 cup milk
1/4 teaspoon ground cinnamon
1 to 2 tablespoons butter
Pure maple syrup, for serving (optional)

Using a paring knife, cut a horizontal slit in each bread slice to form a pocket. In a bowl, blend jam and cream cheese. Spoon 1 tablespoon mixture into each pocket.
In a shallow bowl, whisk together eggs, milk, and cinnamon until combined. In a large nonstick skillet, melt 1 tablespoon butter over medium-low heat. Lay half the bread slices in egg mixture, letting them soak 5 seconds on each side.
Place slices in skillet; cook until golden brown, 3 to 4 minutes per side. Repeat with remaining bread, adding more butter to skillet if needed. If desired, serve French toast with syrup, whipped cream, bananas foster or fresh fruit.

Grilled Cheese with Cauliflower and Fresh Mozzerella

Grilled Cheese with Cauliflower and Fresh Mozzerella 
1 cauliflower, roasted
2 balls fresh mozzarella
1 small whole wheat boule
Olive oil
Salt, pepper and grushed garlic (optional)

Preheat a sandwich press.  Cut bread to about 8 1/2 inch thick slices.  Press garlic and add to olive oil with a pinch of salt and pepper.  Brush one side with olive oil mixture.  Cover four pieces with mustard.  Place slices of fresh mozzarella on the other 4 pieces.  Place cauliflower florets on top of cheese.  Put in sandwich press or paninni press until cheese melts.  Serve hot with butternut squash soup or something else yummy.