The kind of breakfast dreams are made of, the smell is all you need to know.

Ingredients

Serves 4

• 8 slices of regular white bread/brioche if you're posh 
• 300g frozen raspberries 
• 250g Anchor™ Cream Cheese
• 25ml Anchor™ Milk
• 4 whole eggs 
• Small handful baby basil
• 50g icing sugar

Method

1. In a separate bowl whisk the cream cheese and milk together until smooth, set aside (using room temperature cream cheese is easier)
2. Add the frozen raspberries to a food processor along with the icing sugar and blitz until smooth. Set aside.
3. Take a nonstick pan and heat it on medium heat, add a knob of butter and a trickle of oil. 
4. Take your bread and dip it generously into the egg mix and start to add them to the pan carefully. 
5. On the upside spread some of the cream cheese and a spoonful of the raspberry sauce before adding another slice of eggy bread and carefully flip over.
6. Repeat until you have 4 French toast sandwiches. 
7. Cut in half and serve with lashings of raspberry sauce and any extra whipped cream cheese you have remaining. 
8. Finally, sprinkle the basil all over and a shake of icing sugar enjoy!