Saturday, January 7, 2012

Raspberry and Cream Cheese French Toast

It is Saturday morning and I am procrastinating x2. My kitchen trash can is sitting outside in the 20 degree weather because it smells like something died in it. It's been there since yesterday and I'm supposed to be cleaning it out right now, but that's not in the cards for today. I can just tell. I'm secretly hoping Andrew will get tired of having a make-shift trash can (aka plastic bag) sitting on our kitchen floor and he'll go scrub the thing down. I'm pretty sure the cards aren't predicting that either.

Annnnd (procrastination #2) I got a sewing machine, fabric, and a box of sewing necessities and it is time to get down to business--there are pillows to be made people! However, I am a little intimidated to begin without the company of my mom. That's right, I need my mommy. I've never sewn without her looking over my shoulder to tell me if I am doing it right.

Watch out world, Jocelyn is cutting the cord. Maybe. If I actually get up the nerve to get started.

Ah, but cooking. There is something I know how to do. Beware, that stuff photoed (that looks like it shouldn't be a word but there is no red squiggly so I am keeping it) above is seriously rich. Andrew and I ate one "sandwich" each and then could go no further. That could have something to do with the copious amount of heavy cream, powdered sugar, and cream cheese that went into this.

That one sandwich though... seriously good.

Restraint does not concern me.

In fact, the next time we make this I would blend the cream cheese with some powdered sugar because after a bit, the slightly tart taste of the cream cheese was not melding with the super sweetness of everything else.

Raspberry and Cream Cheese French Toast
  • 1, 8 oz package of cream cheese, softened
  • 12 slices day old brioche, challah, or any other thick bread
  • 1 cup fresh raspberries
  • 3 eggs. beaten
  • 3/4 cup heavy cream (or light cream or milk)
  • 1/8 cup powdered sugar
  • 3 TBS sugar
  • 1/2 tsp vanilla bean
  • dash of salt
  1. Mix cream cheese and powdered sugar. Spread cram cheese mixture evenly over one side of each slice of bread. Top half of the slices of bread covered with cream cheese with raspberries. Top with remaining bread slices, cream cheese side down, to make "sandwiches." 
  2. Combine beaten eggs, heavy cream, sugar, vanilla, and salt in a bowl.
  3. Dip each sandwich in egg mixture, turning carefully to coat both sides.
  4. Place sandwich on a greased skillet and cook over med-high heat until golden brown (about 3-4 minutes, each side).
  5. Serve topped with raspberries, powdered sugar, and whipped cream.
Ok, I'm off to make pillows. If I ever finish they will be showcased here, just you wait.
P.S. please come wash my trash can.


  1. i do that with my trash too. there is almost always trash on my front porch, super classy style. at least in the winter i like to think it freezes and then stops smelling? is that a thing?

    have you had the stuffed french toast at gurus? this looks like an even more delicious version of that. yum.

  2. ugh. Will you become my personal chef or something?!