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Cinnamon french toast with sugared raspberries and whipped lemon cream

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.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Servings 10 slices

Ingredients
  

Whipped Lemon Cream

  • 4 ounces cream cheese
  • 1/2 cup heavy whipping cream
  • 1/2 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%)
  • 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.
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