Almond Butter Smashed Raspberry Stuffed French Toast Food

RASPBERRY-STUFFED FRENCH TOAST

Steps:

• Warm 6 serving plates in the oven at 200 degrees.
• Slice the bread into 12 pieces. In a bowl, whisk the eggs until foamy. Add the milk, cream, salt, vanilla and granulated sugar and whisk to blend. Pour into a sheet pan with sides. Arrange the bread slices in the pan in a single layer and let soak. Meanwhile, using a sharp knife, cut the cream cheese into 12 thin slices. Heat a large skillet or griddle over medium-high heat. Add about 1 tablespoon of butter and melt until foamy. Working in 2 batches if necessary, arrange the soaked bread slices in the skillet. Cook until lightly brown, about 3 minutes. Lay 2 slices of cream cheese on top then place 1/6 of the raspberries on top of the cheese. Place another slice of soaked bread on top and press firmly with the back of a spatula. Turn the "sandwich" over and brown on the other side, about 3 minutes more. Transfer to warmed serving plates.
• Coulis: In a large bowl puree defrosted raspberries. Stir in confectioners' sugar and lemon juice to taste. Through a fine sieve into a serving bowl, strain raspberries.

RASPBERRY BAKED FRENCH TOAST

Steps:

• Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
• Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
• Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.

ALMOND BUTTER & SMASHED RASPBERRY STUFFED FRENCH TOAST

Steps:

• First spread all 4 slices of bread with almond butter and squash as many raspberries as you can fit in over 2 pieces of bread, then press them down with a fork. If you're using frozen raspberries, you'll need to wait for them to thaw first! Top with the other slices and gently press down.
• In a small bowl, whisk together the almond milk, maple syrup, flour, cinnamon, nutmeg and pinch of salt. Place the bread in a shallow dish (with sides) that holds all of the bread. Pour the batter over the bread, then lift or flip it over to make sure both sides are evenly coated.
• Heat a drizzle of coconut oil in a large frying pan (skillet) over medium heat. When the pan is hot, add the bread slices and cook for a few minutes each side until golden brown.
• To make it look pretty, cut your toast in half and serve scattered with coconut sugar and fruit and drizzled with maple syrup and a dollop of coconut yoghurt and some chopped nuts, or just have it as it is.

STUFFED FRENCH TOAST WITH ALMOND BUTTER AND BANANA

Steps:

• Slice the bread into halves and layer up the bottom halves with your almond butter and banana slices, then sandwich together with the top half.
• In a shallow dish, whisk together the egg, cinnamon and almond milk until fully combined, then soak both sides of your sandwiches until well coated and moist.
• Heat a little coconut oil in a non-stick frying pan then gently lay your sandwiches in to fry for about 4 minutes on each side.
• Plate up and top with fresh berries and a tablespoon of Greek yogurt, if you like.

RASPBERRY CHEESECAKE STUFFED FRENCH TOAST

Steps:

• In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.
• Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners' sugar and nutmeg. Serve immediately.

RASPBERRY-STUFFED FRENCH TOAST

Steps:

• Cut the bread into 12 slices and put 6 plates in the oven to warm at 200°.
• Whisk the eggs until foamy; add the milk, cream, salt, vanilla and sugar and whisk to blend; pour into a sheet pan with sides (jelly roll pan); arrange the bread slices in the pan in a single layer and let soak.
• Meanwhile, using a sharp knife, slice the cream cheese into 12 thin slices.
• Heat a large skillet or griddle over medium-high heat; add about 1 tablespoon of butter and heat until melted and foamy.
• Working in two batches, if necessary, arrange half the soaked bread slices in the skillet; cook until golden brown, 3-5 minutes; lay 2 slices of cream cheese on each slice of bread, then place 1/6 of the raspberries on top of the cheese; cover each with another slice of soaked bread and press firmly with a spatula.
• Turn the'sandwich' over and brown on the other side, about 3 minutes more.
• Transfer to warmed plates, sprinkle lightly with confectioners' sugar and serve.