As soon as I saw this recipe from Beantown Baker, I knew I wanted to make it, so I featured it on Five Friday Finds. Well, I'm happy to report - I've finally gotten the chance to make Raspberry Cream Cheese Stuffed French Toast! (You're probably wondering what took me so long - don't worry. It's worth the wait.) The most difficult part of this recipe (aside from not gobbling it while too hot) is determining the optimal thickness for the bread. Thinner slices allow for more exposed surface area, faster cooking (and thus, faster eating), but go too thin, and the bread tends to fall apart. Your optimal thickness depends on your bread and preferences, but about an inch or two (total thickness) is a good place to start. You don't have to wait as long as I did - this fancy French Toast is perfect for Mother's Day!
Give this flavorful French toast a try and see what you think! You can even make it a surprise if you don't slice the French toast in half.
What are some of your favorite breakfasts?
Raspberry Cream Cheese Stuffed French Toast
by CJ HuangPrep time:
Cook time:
Total time:
Yield: 2 servings
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| thick bread | |||||
| 3 tablespoons | raspberry cream cheese | ||||
| raspberries | |||||
| 1 | egg | ||||
| 1 tablespoon | cinnamon | ||||
| 1/4 cup | milk | ||||
| 1 tablespoon | butter |
Methods:
- Gather all materials.
- Cut thick slices of bread.
- Make another cut into the middle of the slice, but don't cut through the other crusts.
- Fill opening with raspberries and cream cheese.
- Whisk together eggs, cinnamon, and milk.
- Soak bread in egg mixture.
- Cook on greased pan until golden brown. Flip and repeat on other side.
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