Ingredients
- 8 medium-thick slices - brioche, challah, or other egg bread
- 2 eggs
- 2¼ cups fat-free
- pinch of salt
- ¼ teaspoon vanilla extract
- 2 tablespoons sugar
- 4 slices cream cheese, from block
- Unsalted butter
- ½ cup raspberries, fresh or thawed frozen
Preparation
Step 1
Slice the bread into 8 pieces.
In a bowl, whisk the eggs until foamy. Add the milk, salt, vanilla and sugar and whisk to blend.
Pour into a sheet pan with sides. Arrange the bread slices in the pan in a single layer and let soak.
Meanwhile, using a sharp knife, cut the cream cheese into 4 slices.
Heat a large skillet or griddle over medium-high heat. Add about 1 tablespoon of butter and melt until foamy.
Arrange the soaked bread slices in the skillet. Cook until lightly browned on each side.
Lay 1 slice of cream cheese on 4 of the bread slices and then place some of the raspberries on top of the cheese.
Top with another slice of bread and press firmly with the back of a spatula. T
Warm through until cheese has softened.
Top with a few extra raspberries and serve warm.