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Raspberry & Cream Stuffed French Toast - Gluten Free

  • Writer: Alexa Yvonne
    Alexa Yvonne
  • Jan 31
  • 2 min read

Makes 4 Servings





Ingredients

  • 6 Ounces low-fat cream-cheese softened

  • 2 Tablespoons powdered sugar, plus additional for garnish

  • 1 Teaspoon ground cinnamon

  • 1/4 Teaspoon nutmeg

  • 8 Slices gluten free bread - need GF bread a recipe? Try this Simple Gluten-free Bread Recipe

  • 1-1/2 cups fresh raspberries, plus additional for garnish

  • 2/3 cup reduced fat milk OR Non-dairy alternatives (vanilla almond milk)

  • 3 eggs - lightly beaten

  • 2 Tablespoons vanilla - I prefer madagascar vanilla

  • Fresh mint leaves - optional


Instructions

  1. Preheat Oven to 350°

  2. In a small bowl, mix cream cheese with 3 tablespoons of powdered sugar, cinnamon, and nutmeg until well combined. Spread this mixture evenly on one slice of bread. Sprinkle 1-1/2 cups of raspberries over half of the bread slices (4); top with the remaining bread slices, pressing down gently to flatten.

  3. In a shallow dish, whisk together the milk, eggs, maple syrup, and vanilla. Dip each sandwich into the egg mixture individually and let them sit for 5 minutes until they turn golden brown. Place them on a baking sheet. Repeat the process with the remaining sandwiches.

  4. In a large skillet, melt butter or use cooking spray (butter yields the best results); heat over medium. Add the sandwiches in batches and cook for 3-4 minutes on each side until they are golden brown. Transfer the finished sandwiches to a baking sheet.

  5. Bake sandwiches 10 minutes until bread is crisp and heated thoroughly. Slice sandwiches in half, add your garnishes; powdered sugar and mint and serve!


Notes


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