Whipped Cream Cheese Stuffed French Toast with Raspberries
Ingredients
Lemon Lavender Sugar + Raspberries
-
1
cup
granulated sugar
-
2
lemons
zest and juice of half
-
2
teaspoons
dried lavender (optional)
-
1 ½
cups
fresh raspberries
Whipped Cream Cheese
-
8
ounces
cream cheese
-
½
cup
heavy cream
-
2
tablespoons
honey
-
1
teaspoon
vanilla
French Toast
-
1
loaf
challah or brioche bread
-
4
large
eggs
-
1 ½
cups
milk
-
1
tablespoon
vanilla
-
½
teaspoon
cinnamon
-
½
teaspoon
salt
Instructions
- Prepare the lemon lavender sugar by blending sugar, lemon zest, and lavender until fine, then mix in the remaining sugar.
- Combine raspberries with lemon sugar and lemon juice, let sit for 10-15 minutes.
- Make the whipped cream cheese by beating cream cheese and heavy cream until soft peaks form, then mix in honey and vanilla.
- Create pockets in the bread slices and stuff them with whipped cream cheese.
- Whisk together eggs, milk, vanilla, cinnamon, and salt in a bowl.
- Dip the stuffed bread into the egg mixture, allowing it to soak for 1-2 minutes on each side.
- Heat a skillet with butter and cook the French toast until golden and crisp, about 3-4 minutes per side.
- Serve immediately topped with lemon sugar and raspberries.
Nutrition Facts (estimated)
Servings
6
Calories
439
Total fat
22g
Total carbohydrates
52g
Total protein
10g
Sodium
350mg
Cholesterol
186mg
You might also like