About this recipe:Raspberry cheesecake mix is spread between two layers of bread, before being dipped into beaten eggs and then pan-fried until browned. Serve as a decadent weekend brunch with fresh raspberries on the side.
2 tablespoons vanilla extract
200g caster sugar
2 tablespoons cinnamon
4 eggs, beaten
250ml raspberry puree
115g cream cheese, softened
6 slices soft white batch bread
45g unsalted butter
icing sugar for dusting
nutmeg for topping
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Method Prep:20min › Cook:10min › Ready in:30min
In a bowl, whisk milk, vanilla, sugar and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture on one, then top with the other half slice.
Melt butter over medium heat in a large frying pan. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with icing sugar and nutmeg. Serve immediately.
The easiest way of making raspberry puree is by blitzing raspberries in a food processor until smooth. Push through a sieve if you want the puree to be seedless.