Recently, my family has been too busy to sit down and have brunch every week. I started to miss having delicious brunch food, so I decided to make a classic today, French toast. This isn’t any french toast, though. This French toast is stuffed with a cream cheese filling and fresh peaches and raspberries. The raspberries even came straight out of my mom’s garden. It doesn’t get any better than that! This recipe is super simple, and your whole family will enjoy it! Serves 4.
Ingredients
- 5 eggs
- 1 c original almond milk or any milk of choice
- 1/2 t cinnamon
- 1/4 t nutmeg
- 1/2 vanilla bean
- 1/4 c cream cheese, softened ( I used a dairy free version)
- 1 t fresh lemon juice
- 1/2 T agave nectar
- 1/2 c fresh raspberries
- 1 peach, diced
- 8 slices of bread ( I used light whole wheat bread)
Directions
- In a medium bowl, mix together the eggs, milk, cinnamon, nutmeg, and vanilla bean. (For the vanilla bean, cut it in half and use the back of a knife to scrape all of the seeds out.)
2. In a small bowl, mix together the cream cheese, lemon juice, agave, raspberries, and peach.
3. Generously, scoop the cream cheese mixture onto 4 slices of bread. Top with another slice of bread to form a sandwich.
4. Dip your ‘sandwiches’ into the egg mixture and place into a skillet that had been sprayed with non-stick spray. Make sure the heat is medium to medium-low.
5. Cook for a few minutes on each side or until they are golden brown. Serve with some raspberries, syrup, and powdered sugar if desired.
This recipe screams summer with all of the fresh fruit! I love the use of lemon juice and cream cheese because they cut through the sweetness of the fruit. As the french toast cooks, the cream cheese mixture starts to melt, and all of the flavors start to blend together. It was a really successful breakfast!
Hannah's Healthy Eats and Treats 