Ingredients
2
2 servings
- •1 cup raspberry
- •1 cup blackberry
- •2 tablespoons maple syrup, divided
- •1 tablespoon black raspberry liqueur
- •4 oz cream cheese, softened
- •4 slices brioche bread
- •½ cup whole milk
- •1 large egg, beaten
- •2 tablespoons black raspberry liqueur
- •½ teaspoon salt
- •2 tablespoons butter
- •½ cup heavy cream
- •1 tablespoon maple syrup
Instructions
- Make the filling: Add the raspberries, blackberries, black raspberry liqueur, and 1 tablespoon of maple syrup to a large bowl. Stir and let sit for 10 minutes for the berries to macerate.
- In a medium bowl, mix together the cream cheese and remaining tablespoon of maple syrup until smooth.
- Spread the filling evenly over the 4 slices of bread. Arrange some of the berries on 2 slices of the bread and top with the other slices of bread. Press to seal the pieces together.
- In a shallow dish, whisk together the milk, egg, black raspberry liqueur, and salt.
- Melt the butter on a griddle or in a large skillet over medium heat. Quickly dip both sides of the bread pockets in the milk mixture, then transfer to the pan and fry on each side for about 3 minutes, until golden brown.
- In a large bowl, beat the heavy cream until soft peaks form. Add the maple syrup and continue beating until the cream holds medium peaks.
- Serve the stuffed French toast with a dollop of maple whipped cream and a scoop of macerated berries with their soaking liquid.
- Enjoy!
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