Berry & Cream Stuffed French Toast

Stuffed French Toast

Berry & Cream Stuffed French Toast
serves 2-4

8 slices of bread (I used Canyon Bakehouse multigrain GF bread)
2 Tbsp salted butter
1/4 cup jam of choice (I used a decadent Fortnum & Mason Kir Royal Jelly - Black Currant and Champagne!)
1/4 cup spreadable cream cheese
2 eggs
1/3 cup almond milk
1 tsp agave syrup
1/2 tsp cinnamon
1/2 tsp vanilla

In a shallow bowl or dish combine eggs and almond milk and whisk until eggs are well beaten and combined with the almond milk. Add agave, cinnamon and vanilla and whisk to combine. Set aside.

Place a large skillet over medium-high heat. Butter both sides of each slice of bread and toast on each side until lightly browned. Remove from pan and let cool slightly. Set pan aside off heat. On half the slices of bread, evenly spread jam. On the other half, evenly spread cream cheese. Make sandwiches of the slices, one cream cheese and one jam.

Using the same pan, return it to medium-high heat. One at a time, place sandwiches in the egg mixture, flipping and letting the milk absorb a bit into the bread. As the each sandwich is ready, transfer to hot pan. Repeat with each sandwich. Cook in batches if you don't have room for all of them in the pan at one time. Cook for 1-2 minutes on each side, until nicely browned. Repeat until all sandwiches are cooked.

To serve, cut in halves or thirds. Serve with butter and maple syrup.

Enjoy!

Cashew Cream

Pile of Cashews

Cashew Cream

1 cup cashews, raw and unsalted
3-4 cups water

Place cashews in a medium bowl. Cover with 2 cups filtered water. Soak for 8 hours or overnight. 

Transfer cashews and water to high speed blender. Blend on high speed until smooth. Add more water until desired consistency is reached.

Store in refrigerator for 1 week or freeze for up to 3 months.

NOTE: Stay tuned for more recipes on when to use cashew cream - they will help you learn what thickness you want in different situations. But generally, you are going for something ranging from the thickness of mayonnaise, to a very thick heavy cream, to a nice thin cashew milk. Always err on the side of too thick, because you can stir in water at any point.