A spring break, French style

 It's spring break around these parts.

No, not that kind of spring break.

More like this kind of spring break.

And while I do have to monitor my jealousy of Mark's video game-filled days, I have to say that I get my own free time since Mark is available to baby wrangle. Time in the morning to spend putting on makeup and straightening my hair. Time to pack a lunch filled with real food.

And time to make breakfast.

 Like French toast.

Lots and lots of French toast. Like this Strawberry-Banana stuffed number.

Strawberry-Banana Stuffed French Toast

2 eggs
1/3 cup egg whites
1/3 cup skim milk
1/2 teaspoon almond extract
8 slices bread
4 wedges Laughing Cow Strawberry Cream Cheese Spread
2 small bananas, sliced
Butter, syrup, etc.

Preheat skillet on medium heat with drizzle canola oil. In a shallow bowl, beat together eggs, egg whites, milk and almond extract. Dip bread in egg mixture, allowing it to soak about 15 minutes per side. Place bread in skillet and ... well ... cook it. I'm sure you all know how to make French toast.

Once the French toast is cooked, spread on the Laughing Cow Strawberry Cream Cheese Spread - one wedge each on four slices. Top with sliced bananas and another piece of French toast. Top with butter, syrup or whatever else you like to do.

Since I've had French toast a million times this week (it's Mark's favorite and we had the bread from the Nutri-Run), I've tried several versions. One with no banana, just the cream cheese - meh. The LC is good with stuff but has an odd taste on its own. Another, the best, was with no banana but all-fruit blackberry jam. So, so, so good.

What's your favorite kind of French toast? Have you tried the new Laughing Cow cream cheese?