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1
For the Jam(You will need jars for this): place all the ingredients in a large saucepan and bring to a boil on medium heat.
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2
Start stirring the jam, keep it hot enough that the fruit mix stays at a low, rolling boil.
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3
While the Jam is heating.
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4
Get your jars and lids ready for canning and have a large pot of water heating on the stove top.
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5
Once the jam starts thickening and the fruit has mostly broken down, remove from the heat.
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6
Fill each jar, leaving 1/2 inch headspace, place the lid on the jar.
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7
Then let the filled jars sit in a water bath canner.
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8
(in the large pot of water that you have heating on the stove, the picture shows how the water bath canner process should look like).
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9
Leave the jars in the water bath canner for 12 minutes.
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10
Remove jars from the water bath canner and them sit on a rack, unmoved for a couple of hours(2-3 hours), until they cooled and the lids have popped.
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11
French Toast: start of with whisking together the jam and cream cheese in a bowl.
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12
Pour the filling in a piping bag and set aside.
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13
In a shallow bowl, mix together the nutmeg and cinnamon.
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14
Add the heavy cream and egg to the same bowl and mix it together.
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15
Cut the vanilla pod open and scrape the inside, mix it in the bowl.
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16
Toss in the pod as well(just to add more flavor).
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17
Give it a light mix.
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18
Set the mix aside.
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19
Cut your bread slices, diagonally.
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20
Then cut each half open and pipe in the filling.
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21
Once you filled the slices with the strawberry cream filling, grab a nonstick skillet.
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22
Add 1/2 tablespoon of unsalted butter to the skillet over medium heat.
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23
Meanwhile, soak the first slice of stuffed bread in the mix you made earlier.
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24
Let one slice soak for 10 seconds on each side then transfer it to the heated skillet with the melted butter.
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25
Cook the slice for 3-4 minute on each side or until each side is golden brown.
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26
Repeat the procedure for each slice.
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27
Melt 1/2 tbs of butter, soak slice 10 secs each side and add to skillet, cook until each side is golden brown.
