With Valentine’s Day around the corner, we thought we would share one of our favorite twists on a classic breakfast favorite. While we can’t take credit for the creation, it is one we put our stamp of approval on!
Not up for cooking? Stop in for a Valentine’s Breakfast at 140 Clarendon Street!
Raspberry Cheesecake Stuffed French Toast
1 cup milk
2 tablespoons vanilla extract
1 cup white sugar
2 tablespoons cinnamon
4 eggs, beaten
1 cup raspberry puree
4 ounces cream cheese, softened
1 loaf French bread, cut into 1 inch slices
Confectioners’ sugar for dusting
Nutmeg, for topping
In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make ‘sandwiches’ by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.
Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners’ sugar and nutmeg. Serve immediately.