Stuffed french toast recipe

Ingredients

• 1⁄4 cup fresh raspberries
• 1 teaspoon sugar
• 1⁄4 cup + 1 tablespoon farmers’ cheese

• 1 jumbo egg
• 1⁄3 cup milk
• 2 teaspoons cinnamon sugar
• Drop of vanilla extract

• 1–2 tablespoons sweet butter
• 2 hand-cut slices challah
• Cinnamon sugar, to taste
• Powdered sugar, for decoration

1. In a mixing bowl, mix with a fork the egg, milk, and cinnamon sugar to create batter. Set aside.
2. In a separate mixing bowl, combine fresh raspberries and sugar. Softly mix in the farmers’ cheese, being careful not to break the raspberries. Set aside.
3. Warm sauté pan to medium heat and melt 1–2 tablespoons of butter. Dredge both slices of the challah in batter. Place slices in pan and brown on both sides, approximately 5 minutes. When flipping challah, sprinkle with cinnamon sugar to taste. Take off heat and spread farmers’ cheese mixture on 1 slice, leaving a spoonful behind. Place other slice of bread on top.
4. Place remaining farmers’ cheese mixture on top of bread, sprinkle with powdered sugar, and serve warm.