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1
Directions: Cut a horizontal slit through bottom crust of each slice of bread to form a pocket.
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2
Combine powdered sugar and cream cheese; stir well.
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3
Spread mixture evenly into pockets of bread.
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4
Place 6 bread slices in each of two large, shallow baking dishes; set aside.
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5
Combine milk, sugar, vanilla extract, egg whites, and eggs in a bowl; beat well with a wire whisk.
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6
Pour milk mixture evenly over bread slices.
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7
Cover and chill 1 hour or until liquid is absorbed.
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8
Coat a large nonstick skillet with cooking spray, and place over medium heat until hot.
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9
Arrange half of bread slices in skillet, and cook 3 minutes.
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10
Turn bread over, and cook 3 minutes or until browned; remove from skillet.
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11
Repeat procedure with the remaining bread slices.
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12
Serve with Strawberry Sauce, and garnish with Candied Lemon Rind.
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13
Directions for Strawberry Sauce:
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14
Combine all ingredients in a bowl; stir well.
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15
Cover and let stand.
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16
Directions for Candied Lemon Rind:
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17
Using a vegetable peeler, carefully remove rind from lemon.
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18
Cut rind into 18 inch-thick strips; set aside.
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19
Combine 2 tablespoons sugar and water in a 2-cup glass measure.
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20
Microwave at HIGH 1 minute; stir in rind strips.
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21
Microwave at HIGH 2 minutes, stirring every 30 seconds.
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22
Add remaining 2 tablespoons sugar, and toss well.
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23
Spread rind in a single layer on wax paper; let stand at room temperature until dry.
