You’ll never want plain old French toast again! Emily Gibson shared her favorite breakfast dish with us this morning. For more recipes visit her Instagram: @emiemiemi82
Lemon Sugar + Raspberries
- 1 cup granulated sugar
- zest of 2 lemons + juice of half a lemon
- 1 1/2 cups fresh raspberries
Whipped Cream Cheese
- 8 ounces cream cheese
- 1/2 cup heavy cream
- 2 tablespoons honey
- 1 teaspoon vanilla
- 1 loaf brioche bread sliced into 2 inch slices
- 4 eggs
- 1 1/2 cups milk I like to use whole milk
- 1 tablespoon vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
Lemon Sugar + Raspberries
Add the ¾ cup sugar, and lemon zest and blend for 30 seconds. 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.
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.
Whipped Cream Cheese + French Toast
To make the whipped cream cheese, add the cream cheese and heavy cream to a mixing bowl.
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.
Cut your loaf of bread on the diagonal, 2 inches in width, and then cut almost all the way through the middle so that you can stuff their insides like a pita pocket. Stuff them with the Whipped Cream Cheese mixture.
Whisk together the eggs, milk, vanilla, cinnamon and salt until combined in a separate bowl. Dip the stuffed bread into the egg mixture, allowing each side to sit for 1-2 minutes in the egg mixture.
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.
Sprinkle with lemon sugar and raspberries.
To bake the French toast as a casserole:
Follow the directions through the steps of assembling the stuffed bread slices. Then grease a 9×13 inch baking dish and arrange the stuffed bread slices in the dish. In a bowl, whisk together the eggs, milk, vanilla, cinnamon and salt until combined, then pour evenly over bread slices.
Wrap tightly with plastic wrap and place in the refrigerator for anywhere from 30 minutes to overnight. When ready to bake, take the casserole out of the fridge for at least 10 minutes while preheating the oven to 350 degrees F.
Bake casserole for 30-35 minutes. If top starts browning too quickly, loosely place tin foil over the top of the casserole for the last 10 minutes or so. Serve as directed above.