Teabread

1 pound strawberries, hulled
1 Bread Art Lemon Bread, cut into twelve ½ inch slices
4 Tablespoons butter, melted
12 ounces cream cheese, softened
¼ Cup sugar
¾ Cup heavy cream
¼ Cup strawberry jelly, melted
1 teaspoon vanilla

Preheat a grill to high. Thread the strawberries onto skewers and place on the grill. Cook, turning frequently, until lightly charred, 5 to 7 minutes; transfer to a bowl. Lower the heat to medium. Brush the bread slices on both sides with the melted butter. Grill turning once, until toasted and grill marks appear, about 8 minutes.

Coarsely chop the strawberries, in a medium bowl. Using a hand mixer beat the cream cheese with the sugar until smooth. Beat in the heavy cream and vanilla until soft peaks form, about 3 minutes. Stir in three-quarters of the chopped strawberries.

Brush the bread slices with the jelly then spread each with 3 Tablespoons of the strawberry cream. Stack then in twos, cream side up, to make 6 double-decker stacks or leave as 12 singles. Dollop each with the remaining chopped strawberries.

Banana Bread French Toast

1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 Tablespoons sugar
4 Tablespoons butter
4 eggs
¼ Cup milk
½ teaspoon vanilla
1 loaf Bread Art Banana Bread, sliced into 10 slices
½ Cup maple syrup

In a small bowl, combine, cinnamon, nutmeg, and sugar and set aside briefly.

In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk and vanilla and pour into a shallow container. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.