Friday, May 4, 2012

Raspberry Cheesecake Stuffed French Toast



 Yesterday I made a cheesecake for my cousin-in-law-to-be Elise's bridal shower.




 A white chocolate raspberry swirl cheesecake no less. It was sitting on the counter all morning after I decorated it (you know, I got too lazy to put it back in the fridge) and Bellie was like, CAN'T I EAT THAT FOR BREAKFAST?

Of course I said no. I do spoil them, but not to the degree of letting my work of art be destroyed by their gluttonous ways.

"Have some toast." I suggested.

"I hate toast."

"How about one of the waffles I froze."

"Ew."

"Cereal?"

"I'm allergic to milk."


ALRIGHT. You want cheesecake, I'll give you cheesecake!

But not my special. That's for tonight. 


Well, this raspberry cheesecake stuffed french toast tided her over until the party at least. 


Bellie wasn't the only one excited for the shower. Cookie couldn't stop talking about it. She was especially excited to give Elise the present she picked out all by herself.

When the time finally came, she carefully helped Elise peel away the wrapping paper with her little fingers.

"Oh, shampoo! Thank you, Cookie!"

"She reeeeally wanted to get you shampoo for some reason." Mom said.

"Uh... it's for your SHOWER." Cookie said.  Duh.

Anyways, back to the french toast. 

 

Pretty simple. Just spread on some cream cheese and throw on some raspberries. Soak it in some egg and stuff. Fry it up. Shove it down your sister's throat and get back to your life.


We do it with all kinds of berries, but I had some fresh raspberries left over from the cheesecake, so it had to happen. 

 

Raspberry Cheesecake Stuffed French Toast
Makes one, but is easily doubled or tripled or dozentupled, etc. 

2 slices of bread (the drier the better)
About an ounce of cream cheese
1/4 cup frozen (or fresh) raspberries, thawed
1 egg
2 tablespoon heavy cream (regular milk works too)
pinch of salt
pinch of cinnamon
1/2 teaspoon vanilla
Butter for frying
Powdered sugar, whipped cream, maple syrup, and fresh raspberries to garnish

Soften the cream cheese in the microwave and spread on one side of each slice of bread. If you want it to taste a little more cheesecakey, add a little sugar to it. Put the raspberries on one piece of the cream cheesed bread and then sandwich the two pieces together. In a shallow dish, whisk together the egg, cream, salt, vanilla and cinnamon. Soak the sandwich in the egg on both sides until it has soaked it all up. Heat up a skillet to about medium heat and put some butter in. Cook the french toast until browned on the bottom, then flip until the other side is browned. Garnish with powdered sugar, whipped cream, raspberries, and maple syrup. 

 

Now I should go take a shower. The wet kind.