Stuffed French toast

This recipe by Michael Zee (instagram.com/symmetrybreakfast) featured in The Guardian's Cook section on Saturday 28 March 2015.

A contemporary take on a 17th-century fave – poor knights of Windsor – this is strawberry eggy bread with rosewater, sugar and butter. Rosewater complements strawberries perfectly – just be careful not to use too much or your breakfast will taste like a scented candle.

INGREDIENTS

Serves 4

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200g strawberries, plus extra for garnishing

1 tsp rosewater

300g cream cheese

6 tbsp strawberry jam

8 thick slices of white bread

2 eggs

250ml milk

50g butter

50g icing sugar, plus extra for dusting

Hull and slice the strawberries, then place them in a bowl. Add the rosewater and mix thoroughly. Set aside for 2-3 minutes.

Use a spoon to soften the cream cheese in a bowl. Add the rosewater and strawberries. Mix until you have a pastel pink colour.

Spread the jam on the slices of bread. Then divide the cream cheese mixture across 4 of the slices, leaving a 10mm border. Put another slice on top of each and gently press around the edges.

Whisk the eggs and milk together in a shallow bowl and place each strawberry sandwich in the mix for about 20 seconds on each side.

Melt the butter in a frying pan on a medium-high heat. Fry each sandwich for about 4-5 minutes per side, or until golden brown. Serve with a dusting of icing sugar and some extra sliced strawberries.