When I participated in Beantown Baker’s Power of Pink Challenge last year, I did so in honor of my aunt. This year, it feels like a cause even closer to home.

In March, I had a lump removed from my breast. It was a lump I found myself and thankfully turned out to be non-cancerous. It was still a few scary weeks as I bounced from test to test, doctor to doctor waiting to find out what was going on. The whole experienced really reinforced for me how important self checks are. If you haven’t done one lately, you can find instructions here.

This pink-on-the-inside breakfast is my contribution to this year’s challenge. It was delicious.

Strawberries and Cream Stuffed French Toast
(from Tasty Kitchen)
Serves 2

3 large strawberries, chopped
1 t. sugar
2 T. cream cheese
1 T. + 1 t. strawberry jam
Challah bread – 2 2-inch slices
2 eggs
1/2 c. milk
1 T. cinnamon
2 T. butter

In a small bowl, toss together strawberries and sugar. Set aside. In another small bowl, combine cream cheese and strawberry jam well. In a third bowl, whisk together eggs, milk and cinnamon.

Cut pockets into sliced of bread. Stuff each slice with half of cream cheese mixture and half of strawberries. Pinch pocket opening closed. Dip each slice into egg mixture, making sure to coat both sides.

Melt butter in frying pan. Fry each slice for about 3 minutes per side, until golden brown.