In my house brunch is Everything! Sundays are reserved for playing trivia over coffee and a big brunch. Sometimes I’m at a loss for new ideas but stuffed French toast is always a hit! This is my version of a chocolate raspberry filled French toast, but you can use strawberries, or blueberries or even bananas! You won’t even need syrup!
1 8oz block of cream cheese
1 package of Cucina Aurora Chocolate Cinnamon Dessert Dip
1/2 cup seedless raspberry preserves
8 slices brioche bread (sliced about 1/4 inch thick) *I use Gluten Free Cinnamon Swirl Bread from Abigails Bakery https://www.abigailsbakery.com/proddetail.php?prod=mil-cin
3 Eggs
1/4 cup milk
1 teaspoon vanilla extract
pinch cinnamon
In a medium bowl mix together cream cheese and Chocolate dip mix to package instructions. Set aside. In a large shallow bowl whisk together eggs, milk, vanilla extract and pinch of cinnamon. Assemble the French toast: scoop about 2 Tablespoons cream cheese mixture into the center of one of the slices of bread. Spread about 1 Tablespoon raspberry preserves on top of chocolate cream cheese mixture. Spread evenly o the bread so that it is about ¼ thickness and filling up all but ½ inch boarder around the bread slice. Sandwich with another slice of bread, slightly press together to create a sandwich. Dip the sandwich in the egg wash being sure to coat it well on all sides. Repeat with remaining bread and cream cheese mixture. Heat a medium skillet to medium high heat. Spray with cooking spray. Place the sandwiches on the hot skillet. Cook about 3 minutes on each side until golden brown. Remove and dust with confectioners’ sugar before serving. Enjoy topped with syrup or chocolate sauce.
