Can we talk about my serious love of French toast?
I think it may just be one of my favorite breakfast/brunch foods. I mean, what’s not to love? It’s soft, sweet, fluffy, buttery, eggy and, well, completely delicious. Every year when Easter rolls around, I have to include French toast on our Easter brunch menu. It’s become a tradition.
I’m not going to lie—when given a choice between Easter brunch and Easter dinner, I am much more of an Easter brunch girl. It’s just so my thing. Plus, brunch recipes make me think SPRING!! Which, clearly, I am all about these days. Bring on spring, I am so ready!
Today I am sharing my Easter menu. Granted, other than creating the Most Epic Brunch Spread Ever, I have no idea what else I will be doing for Easter. But hey, if all I do is eat this Cream Cheese-Stuffed French Toast with Raspberries and drink a mimosa or Bellini, I am totally fine with that!
OK now, I just have to put it out there: This is my favorite French toast recipe. Like, ever. It’s just that amazing.
The good news is that this recipe is also quite simple. Start with a really good challah or brioche bread. I use challah, though I’d use brioche if my small-town grocery store carried it. (The fact that it doesn’t makes me very sad.) Once you have your bread, the most crucial item is the whipped cream cheese. This is EVERYTHING. Never again will I make French toast without whipped cream cheese. It’s SO good. Stuff the whipped cream cheese inside the thick-cut slices of bread and dip the bread into a milky, eggy mixture. Then fry the bread in a skillet. YESSSS.
For my toppings, I went with lemon-and-lavender-infused sugar and fresh raspberries. I like to toss my raspberries with a bit of lemon sugar. I let them sit in the sugar for a few minutes to allow the raspberries to release their juices, turning the mixture into an almost-instant raspberry sauce that’s perfect for topping French toast. For a bit of something extra, I added a little drizzle of honey…hey, it’s Easter! The more special, the better, right? Right!