Cinnamon French Toast with Whipped Lemon Cream & Sugared Raspberries
Fluffy, buttery and golden slices of cinnamon French toast topped with easy but extremely delicious whipped lemon cream and sugared raspberries. This is not your average French toast recipe.
Ingredients
Whipped Lemon Cream
- 4 ounces cream cheese
- ½ cup heavy whipping cream
- ½ cup powdered sugar
- 2 tablespoons lemon juice
Sugared Raspberries
- 1 cup raspberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
French Toast
- 10 slices brioche bread (or your favorite bread)
- 1 cup milk (I prefer whole or 2%)
- 6 eggs
- 1 teaspoon cinnamon
- 1 tablespoon brown sugar (granulated also works)
- 1 teaspoon vanilla extract
Instructions
Whipped Lemon Cream
- Add the cream cheese, heavy whipping cream, lemon juice and powdered sugar to a medium size bowl. Using an electric mixer, beat on high speed until soft peaks form, about 3-5 minutes. Place in the refrigerator until your french toast is ready.
Sugared Raspberries
- Place raspberries in a small bowl and add the sugar and lemon juice. Mix together, smashing some of the raspberries to release their juices. Let the raspberries sit while you make the french toast.
French Toast
- In a shallow, medium size bowl, whisk together the milk, eggs, cinnamon, sugar, and vanilla until combined.
- Heat a large skillet with butter over medium heat. When the skillet is hot, dunk slices of bread into the egg mixture and place in the skillet, cooking in batches until golden brown, about 3-5 minutes per side.
- Serve immediately with whipped lemon cream, sugared raspberries and a drizzle of maple syrup.
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
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