Cream Cheese Stuffed French Toast with Raspberries Recipe

Cream Cheese Stuffed French Toast with Raspberries Recipe

It’s really stuffed French toast, a single slice of bread, cut open on one side and stuffed with something. This is actually two slices of bread, making it, in our eyes, a sandwich.

But let’s put the technicalities aside because this is just fantastic whether it is, or is not, a grilled cheese sandwich.

Pretty simple, but SO outstanding. I love french toast! My one little tip is to use really good cream cheese. I prefer Cream Cheese for its awesome flavor and creamy texture. It’s legit and definitely my go-to brand when buying cream cheese.

Until then, I will just have to relive this French toast through these…

Ingredients:

Lemon  Sugar + Raspberries






Whipped Cream Cheese





French Toast








Instructions

1. Lemon Lavender Sugar + Raspberries

 1. Add the ¾ cup sugar, lemon zest and lavender to a high-powered blender or food process and pulse for about 30 seconds or until the sugar is very fine. Stir in the remaining sugar. The sugar will keep for a few months in a sealed container at room temperature. Add the raspberries to a bowl and sprinkle 2 tablespoons of the lemon sugar over the berries.

 2. Add the juice of half a lemon and toss, breaking up some of the raspberries to help release their juices. Allow the berries to sit for 10-15 minutes before serving.

2. Whipped Cream Cheese + French Toast

 1. To make the whipped cream cheese, add the cream cheese and heavy cream to a mixing bowl.

 2. Using an electric mixer, beat on high speed until soft peaks form, about 3-5 minutes. Beat in the honey and vanilla until just combined.

 3. Using a paring knife, carefully make an inch (or so) incision in the tops of each slice of bread to create a pocket. Use you finger to enlarge the inside of the pocket and create room for the cream cheese.

 4. Stuff the insides of the pockets with the whipped cream cheese; do your best to carefully stuff the cream cheese inside. Alternately you can slice the bread in 1/2 inch slices and smear the cream cheese on, as if making a sandwich. I prefer to do it the way I have directed above, as it keeps all the cream cheese inside the bread!

 5. In a shallow, medium size bowl, whisk together the eggs, milk, vanilla, cinnamon and salt until combined. Dip the stuffed bread into the egg mixture, allowing each side to sit for 1-2 minutes in the egg mixture.

 6. When ready to cook the French toast. Heat a large skillet or griddle over medium heat and coat generously with butter. When the skillet is hot, cook the French toast in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side. Remove and serve immediately.

 7.Sprinkle with lemon sugar and raspberries.

Bon Appétit