French Toast Brioche Stuffed with Raspberry Cheesecake
Ingredients
8 slices of sliced braided brioche Gabriel
2 eggs
½ cup of milk
1 tbsp of butter
½ cup of light cream cheese
½ cup of raspberries
1 tbsp of maple syrup
Preparation
In a bowl or food processor, mix the cream cheese with the raspberries and maple syrup until homogenous. Refrigerate.
In a bowl, whisk the eggs with the milk. Refrigerate.
With a knife, slice the crust off the slices of brioche.
With a rolling pin, flatten the slices of brioche.
Spread some cream cheese mixture on a slice of brioche and top with another slice of brioche. Press firmly with your hands. Repeat with the other slices of brioche.
Melt butter in a large pan over medium-high heat.
Delicately dip each sandwich in the egg mixture and cook for 2-3 minutes on each side or until golden