Stuffed. French. Toast.
Need I say more?!
This is a staple Four Moms For Moms breakfast food.
If you like a bowl of Special K or Raisin Bran, please look away. This is for the healthy at heart!
I don’t have a step by step french toast recipe because I just assumed everyone knows how to make french toast. If you don’t, it’s easy. I beat 2 eggs and about 1/2 cup of milk together, added some cinnamon and a little bit of vanilla extract and beat it some more. Place your breads in there (I like to use the big Texas Toast pieces because the bigger the better when it comes to french toast!), flip them over, let them soak in all the egg/milk goodness and then place them on a hot, buttery pan to cook!
Ok, now to the important part. The assembly and the raspberry syrup!
What you’ll need:
- One package of frozen raspberries
- 2 tbs of white sugar
- Cream cheese
- Chocolate chips
- Powdered sugar for decoration
- And of course, your prepared french toast!
First off, place your raspberries in a pot and cover them with the 2 tbs of white sugar.
Let that cook until it’s all mixed and melted together. This will be your end result: raspberry syrup!
Simultaneously make your french toast. You want the slices to still be hot when you assemble them!
Place the cooked french toast on a plate.
Now cut a few, somewhat thin slices of cream cheese and place them on the french toast like so:
Now add some chocolate chips to it:
Cover it with your hot, right off the pan piece of french toast! Press it together and let the cream cheese and chocolate melt together!
Scoop some of your raspberry syrup on top and sprinkle some powdered sugar on top!
Dig in and enjoy!