Berry Stuffed French Toast
I have to give credit to my dad for teaching me how to make the perfect French toast. He briefly worked at one of Toronto's top hotels, and would recreate their French toast for our family on Sunday mornings. He worked a lot during the week and weekends were when he would take charge and make the most fabulous gourmet breakfasts - fancy croissant sandwiches, tasty omelets, pancakes, you name it. We always felt so special as we gobbled it up. Thanks, Dad, for teaching me your breakfast skills and all the delicious memories.
- ½ cup cream cheese (softened/room temperature (or dairy-free substitute Tofutti))
- 1 teaspoon finely grated lemon rind
- 1 Tablespoon plus 1 teaspoon sugar
- 1 pint fresh raspberries
- 8 slices gluten-free egg bread (I use Molly Bee's)
- 4 eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons butter or butter substitute
- Icing sugar (to garnish)
- Pure maple syrup (to serve)
In a medium bowl, combined softened cream cheese with lemon rind and one tablespoon of sugar and stir until combined. In a separate medium bowl, combine raspberries and one teaspoon sugar. Smash berries with the back of a fork and stir until combined. Set aside.
Spread two tablespoons of the cream cheese mixture onto slice of egg bread. Add two tablespoons of the raspberry mixture and spread evenly. Cover with another slice of egg bread and set aside. Repeat for all the slices of egg bread to make four sandwiches.
Preheat a large non-stick frying pan to medium heat for two minutes. Preheat oven to 200 degrees. Melt butter in frying pan. In a deep-sided dish, whisk eggs until pale yellow and stir in vanilla. Dip sandwiches into egg mixture until evenly coated on both sides and add to frying pan. Cook until golden brown, about 2 minutes, flip over, and repeat on other side. Place on tray lined baking sheet and place in oven to keep warm.
Slice in half to serve. To garnish, sift icing sugar over French toast. Serve with maple syrup.