When I was younger my family and I went to Mammoth every year to go skiing and snowboarding. We always stayed at the Cinnamon Bear Inn. It’s a simple bed and breakfast that warmed our hearts after a cold day on the mountain. My mom and grandpa always wanted to be out on the mountain for the first lift of the day. The only thing that got me out of bed was the possibility of Stuffed French Toast. My mom, sisters and I would pray every night and morning that they’d serve the deliciously sweet Raspberry and Cream Cheese Stuffed French Toast. They switched the breakfast everyday. If we were lucky enough to get the French Toast twice in one trip, we felt like we won the lottery. This breakfast is delicious in every way and brings back so many fun family memories.
Raspberry and Cream Cheese Stuffed French Toast (serves 4)
8 slices of wheat or white bread similar to the good old wonder bread
1/2 stick (4 oz) of light cream cheese
1/4 cup raspberry preserves
2 cups of milk (I used unsweetened vanilla almond milk)
Sprinkle of cinnamon
1/2 tsp of vanilla extract (omit vanilla if using vanilla milk)
Beat the cream cheese with a mixer or in a stand mixer for a few minutes. Add raspberry preservers and whisk to incorporate more air to make it light and fluffy.
In a shallow bowl whisk eggs, milk, cinnamon, and vanilla.
Spread one slice of bread with a generous coating of the raspberry cream cheese. Place another slice of bread on top of the filling. Continue until you have the 4 raspberry cream cheese sandwiches.
In a large skillet add a pat of butter on medium high heat. While the butter is melting and starts to bubble. Dip two of the sandwiches into the egg mixture a few seconds per side and letting the excess drop off. Avoid coating the middle of the sandwich, where the cream cheese is. Place the two sandwiches in the bubbling butter. Cook till golden brown on each side. Dip and cook the other two.
Top with powdered sugar, maple syrup and fresh berries if you fancy. Enjoy!