Recipe by Hey Jude
This is a rich and decadent breakfast dish. I like to make this on 'holiday mornings', such as Easter. I've used strawberries in place of the raspberries at times.
Top Review by Just Call Me Martha
WOW!!! What else can I say? I made this for our Easter morning brunch and it was amazing! I used challah bread, light cream cheese and fresh raspberries. We also topped it off with a bit of dark, pure maple syrup. Next time we would go a little lighter on the cream cheese and perhaps eat half as much. The slices of bread were really large, so each "sandwich" would have done 2 people as it is definitely not a "light" dish and we found ourselves stuffed in the end! (Not that we stopped eating it mind you - it was way too good!) Thanks Hey Jude!
- 1 loaf brioche bread or 1 loaf challah (or other egg bread)
- 4 eggs
- 2 cups milk
- 2⁄3 cup heavy cream
- 1 pinch salt
- 1⁄2 teaspoon pure vanilla extract
- 1⁄2 cup granulated sugar
- 8 ounces very cold cream cheese, in one block
- unsalted butter
- 1 cup fresh raspberries or 1 cup thawed frozen raspberries
- confectioners' sugar
Directions See How It's Made
- Cut the bread into 12 slices and put 6 plates in the oven to warm at 200°.
- Whisk the eggs until foamy; add the milk, cream, salt, vanilla and sugar and whisk to blend; pour into a sheet pan with sides (jelly roll pan); arrange the bread slices in the pan in a single layer and let soak.
- Meanwhile, using a sharp knife, slice the cream cheese into 12 thin slices.
- Heat a large skillet or griddle over medium-high heat; add about 1 tablespoon of butter and heat until melted and foamy.
- Working in two batches, if necessary, arrange half the soaked bread slices in the skillet; cook until golden brown, 3-5 minutes; lay 2 slices of cream cheese on each slice of bread, then place 1/6 of the raspberries on top of the cheese; cover each with another slice of soaked bread and press firmly with a spatula.
- Turn the'sandwich' over and brown on the other side, about 3 minutes more.
- Transfer to warmed plates, sprinkle lightly with confectioners' sugar and serve.