This French toast is perfect for Mother’s Day! We use challah bread and slice it – hassle-back style!
Garnish with extra fresh raspberries and some maple syrup! Mom will thank you for this one! 🥰
8 ounces cream cheese, room temperature
2 tbsp lemon juice
Lemon zest to taste
2 tbsp raspberry preserves
1/3 cup powdered sugar
2 teaspoons vanilla extract
1/2 cup fresh raspberries
1 Challah bread loaf, sliced to Hasselback
4 large eggs
1 cup milk
2 teaspoons vanilla extract
1 teaspoon cinnamon
Whisk together eggs, milk, vanilla, and cinnamon.
Filling- Add the cream cheese, lemon juice, lemon zest, raspberry jam, and powdered sugar. Mix until well combined. Gently fold in the raspberries.
Use a spatula to spread the raspberry mixture between the slices of the Challah bread.
Pour the egg mixture on top, covering the loaf completely. We recommend letting this soak overnight or for at least 1 hour!
Bake the at 350 degrees F. For 40 minutes or until it is golden brown.