Whipped Cream Cheese Stuffed French Toast with Raspberries. As seen on Half Baked Harvest Bookmark recipe Print recipe Download recipe Share Total Time 45 minutes Prep Time 25 minutes Cook Time 20 minutes Rating 4.52 out of 5 stars (41) Ingredients 6 servings 1 cup granulated sugarzest of 2 lemons + juice of half a lemon2 teaspoons dried lavender (optional)1 1/2 cups fresh raspberries8 ounces cream cheese (I prefer Philadelphia brand)1/2 cup heavy cream2 tablespoons honey1 teaspoon vanilla1 inch loaf challah or brioche bread (sliced into 1 thick slices)4 eggs1 1/2 cups milk (I like to use coconut milk)1 tablespoon vanilla1/2 teaspoon cinnamon1/2 teaspoon salt Calories AmericanKid-FriendlyDairyEggsBreakfastValentine's DayDinner PartiesIntermediateFryingBudget-FriendlyBrunchSweetCreamyFruitsBirthdaysAnniversaries ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Lemon Lavender Sugar + Raspberries Step 2 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. Step 3 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. Step 4 Whipped Cream Cheese + French Toast Step 5 To make the whipped cream cheese, add the cream cheese and heavy cream to a mixing bowl. Step 6 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. Step 7 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. Step 8 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! Step 9 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. Step 10 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. Step 11 Sprinkle with lemon sugar and raspberries. DEVOUR! :)
