Raspberry Lemon Stuffed French Toast
serves 4
Raspberry Lemon Stuffed French Toast
A true breakfast treat! You'll want to start a new tradition of serving this mouthwatering French Toast for holiday breakfasts. Don't skip the lemon curd it gives such a burst of flavor and it's easy to make.
Ingredients:
1 tablespoon flax meal
1 cup plant milk
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
8- 1 inch slices of Dutch Crunch bread (or your favorite bread)
4 tablespoons lemon curd
1 cup raspberries (or other berries)
1 tablespoon flax meal
1 cup plant milk
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
8- 1 inch slices of Dutch Crunch bread (or your favorite bread)
4 tablespoons lemon curd
1 cup raspberries (or other berries)
Directions:
- In a shallow bowl mix the flax meal, milk, vanilla and cinnamon.
- Place mixture in refrigerator for 20 minutes.
- Heat a heavy skillet or griddle over medium heat.
- Make a pocket for the stuffing by slicing each bread piece down the middle, stopping about 1/4 inch from the bottom. (See below if using thin sliced bread.)
- Spread 1 tablespoon of the lemon curd inside the bread pocket, then spoon 1/4 cup of berries inside bread pocket.
- Carefully dredge the stuffed bread into the mixture. Turn the bread over to coat both sides well.
- Cook coated bread until golden about 3-4 minutes. Turn over to cook the other side.
- Serve with your favorite syrup.
- If you use regular sliced bread, you can just dredge each piece of bread in the mixture, then cook both sides, spread the lemon curd, then top of French Toast with your favorite berries.
Calories 219, Fat 4.5g, Cholesterol 0mg, Sodium 271.6mg
Carbohydrates 34.7g, Fiber 6.7g, Sugars 10.8g, Protein 10.0g
Carbohydrates 34.7g, Fiber 6.7g, Sugars 10.8g, Protein 10.0g
