Cosy weekend mornings are made for this Raspberry Cheesecake Stuffed French Toast. Double stacked french toast, soaked a in creamy cinnamon egg mixture. Cooked in butter on a cast iron grill, to create caramalised, crisp chargrilled lines and stuffed with raspberry cheesecake which oozes out as you eat it. Serve this french toast with maple syrup, fresh fruit and a dusting of icing sugar.
Makes 2 portions (4 slices). Multiply ingredients to suit amount of servings required
Ingredients
4 slices of thick white bread
2 eggs
150ml milk
2 tsp brown sugar
1 tsp cinnamon
Cube of butter
200g full fat cream cheese
50g icing sugar
50g raspberry jam
To serve, maple syrup, fresh fruit, icing sugar to dust
Method
1. In a large bowl, whisk together the eggs, milk, cinnamon and brown sugar. Add the bread slices and leave to soak for 30 seconds, and turn to coat the other side and repeat
2. In another small bowl, combine the cream cheese, icing sugar and raspberry jam to make the filling
3. Using a spoon, press into the centre of one slice of bread to create a dip. Spoon the raspberry cheesecake mixture in and top with the second slice of bread
4. Melt the butter in a large cast iron grill over medium heat. Cook the french toast for 2- minutes until golden and then flip to cook the other side
5. Serve the french toast with maple syrup, fresh fruit and icing sugar to dust
Comments