whipped cream cheese stuffed french toast with raspberries.

I’m not going to lie, I am much more of an Easter brunch girl than Easter dinner. When given a choice between the two I always go for brunch. It’s much more fun, is always yummy and just so my thing. Plus, brunch makes me think SPRING!! Which, clearly I am all about these days. Bring on Spring, I am so ready!…how many times have you heard me say that in the last week. Sorry, but not really

whipped cream cheese stuffed french toast with raspberries.

INGREDIENTS
LEMON LAVENDER SUGAR + RASPBERRIES
1 cup granulated sugar
zest of 2 lemons + juice of half a lemon
2 teaspoons dried lavender optional
1 1/2 cups fresh raspberries
WHIPPED CREAM CHEESE
8 ounces cream cheese I prefer Philadelphia brand
1/2 cup heavy cream
2 tablespoons honey
1 teaspoon vanilla
FRENCH TOAST
1 inch loaf challah or brioche bread sliced into 1 thick slices
4 eggs
1 1/2 cups milk I like to use coconut milk
1 tablespoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon salt

INSTRUCTIONS
LEMON LAVENDER SUGAR + RASPBERRIES

1. Add the ¾ cup sugar, lemon zest and lavender to a high-powered blender or food process and pulse for about 30 seconds or until the sugar is very fine. Stir in the remaining sugar. The sugar will keep for a few months in a sealed container at room temperature. Add the raspberries to a bowl and sprinkle 2 tablespoons of the lemon sugar over the berries.
2. Add the juice of half a lemon and toss, breaking up some of the raspberries to help release their juices. Allow the berries to sit for 10-15 minutes before serving.
3. get the full instructions @ halfbakedharvest.com

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