Strawberry Milk Bread Stuffed with Strawberry Jam

FOR THE JAM: Step 1: Cut the green part off the strawberry, or use a straw to take it off (you can just squeeze it off). Roughly slice the strawberries and combine them in a medium saucepan or pot with the sugar, lemon juice and zest. Step 2: Stir over medium heat and bring to a boil. Simmer for about 15 minutes. You can leave the jam chunky, or pass it through a blender or food processor. Set it aside to cool and thicken up. Step 3: Find strawberry based cereals and crush up about 1/4 cup worth to mix into the milk. This is going to give the bread a bit of texture when cooking. Mix in the strawberry syrup as well and set aside. Step 4: Slice the bread into 2 inch thick pieces, then carefully make an incision into the middle without cutting it through (you’re creating a pocket). Add some of the cooled jam. Repeat that with the remaining pieces. You will have leftover jam, it will last for up to 2 weeks. Step 5: Place the stuffed bread into a bowl and cover it with about 1/4 cup of the strawberry milk. Let the bread soak up as much of the milk as possible. Step 6: In the meantime, melt the butter on a medium skillet. When it’s fully melted, add the soaked bread and cook for about 3 minutes per side, or until each side has become golden brown. OPTIONAL STEPS: Step 7: Add a scoop of ice cream on top, and drizzle with sweetened condensed milk.