Ingredients
4eggs
1 cupbuttermilk
2tbspsugar
2tsppure vanilla extract
2tbspunsweetened cocoa powder
1 tbspfood colouringred
8slicesbreadhalved
8ozcream cheesereduced fat
2tbspsugar
1tspvanilla bean paste
fresh raspberries
Preparation
Whisk together the eggs, buttermilk, sugar, vanilla, food colouring and cocoa in a shallow bowl until smooth and lump free.
Alternatively, combine these ingredients in a small blender or magic bullet cup; blend until smooth and transfer the egg wash to a large shallow bowl.
Dip bread slices into egg wash and press lightly a few times to soak through completely. Flip each slice and repeat with each bread until slices all are evenly coated.
Heat a large nonstick pan/skillet over low-medium heat and fry the bread in batches of 3 or 4, turning once until just cooked through. Remove and place onto a warmed plate.
While french toast is frying, make your cheesecake filling:
Combine the cream cheese, sugar and vanilla paste in a medium sized bowl, and whip until light and fluffy.
Spoon 1 to 2 tablespoons of filling onto 6 toast halves; spread to evenly coat; top with remaining toast halves to create a sandwich.
Drizzle with melted chocolate; top with remaining cream (optional); dust with icing/confectioners sugar and serve with berries.
