Anchor Cream cheese and raspberry French toast
The kind of breakfast dreams are made of, the smell is all you need to know.
French toast
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
Whisk the eggs in a large bowl.
In a separate bowl whisk the cream cheese and milk together until smooth, set aside (using room temperature cream cheese is easier)
Add the frozen raspberries to a food processor along with the icing sugar and blitz until smooth. Set aside.
Take a non stick pan and heat it on a medium heat, add a knob of butter and a trickle of oil. Take your bread and dip it generously into the egg mix and start to add them to the pan carefully.
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.
Repeat until you have 4 French toast sandwiches. Cut in half and serve with lashings of raspberry sauce and any extra whipped cream cheese you have remaining.
Finally, sprinkle the basil all over and a shake of icing sugar - enjoy!
Images are examples only.
Cream cheese coffee (serves 4)
- 100g Anchor cream cheese whisked till smooth
- 50g Anchor fresh cream whipped
- 4 x long black coffees
- 4x high ball glasses
- Ice cubes
- Pinch of cinnamon powder
Method
Gently fold the whipped cream into the cream cheese and set it aside.
Fill up the glasses with ice and coffee.
Add a nice big spoonful of the cream cheese on top of each coffee and finish with a pinch of cinnamon. Your welcome!
You can use any fruit to make a sauce the same way. Also, some banana fried in the pan alongside the toast would be mega!