Easy Stuffed French Toast

I created this concoction the other day when I was looking for a change of pace for breakfast, while using simple ingredients I had on hand.  The result?  A gourmet tasty breakfast in 15 minutes or less.  I just had to share!


8 slices of bread (I use Ezekiel 7 sprouted grains so it works even with hearty breads!)
1 cup vanilla non-dairy milk
1 Tbsp Ener-G Egg replacer (optional)
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
1/2 c raspberries, chopped
Cream cheese frosting
Powdered sugar or maple syrup

Pre-heat a frying pan over medium heat.  Whisk together the milk and egg replacer.  Whisk briskly for 1 minute until frothy.  Stir in vanilla, cinnamon, and nutmeg.  Lightly grease a large griddle or two large frying pans.  Dip one side of each slice of bread in the milk mixture and place carefully on the heated pan, moist side down.  Spread the dry side of the bread with cream cheese frosting and drop chopped raspberries into the cream cheese mixture.  Heat until browned on the bottom and flip one piece on top of the other to form a raspberry cream cheese sandwich.  Top with powdered sugar or maple syrup.


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