Toast with raspberry puree
2 servings
15 minutes
Toast with raspberry puree is a delicate combination of sweetness and crispy texture that offers true pleasure. This exquisite recipe, rooted in Italian cuisine, evokes traditional morning treats and cozy breakfasts. The crispy baguette soaked in fragrant vanilla mixture gains a golden crust, while the creamy cheese and raspberry puree filling adds subtle sweet-sour notes. The dish is perfect for a leisurely breakfast or an elegant dessert, with powdered sugar and cinnamon adding sophistication. It’s best served hot to enjoy the contrast of textures and reveal the depth of flavor. These toasts are not just food but a moment of enjoyment that brings comfort and a sense of celebration.
1
In a bowl, beat the eggs, then slowly pour in the milk while continuing to beat. Add vanilla, sugar, and cinnamon. Beat everything well. Set aside.
- Chicken egg: 2 pieces
- Milk: 80 ml
- Vanilla extract: 1 teaspoon
- Sugar: 65 g
- Ground cinnamon: 1 teaspoon
2
In a separate bowl, mix raspberry puree and cream cheese until smooth.
- Raspberry puree: 80 g
- Cream cheese: 40 g
3
Cut 4 slices of baguette, 2 cm thick. Spread raspberry-cheese mixture in the center of each piece, then cover with another piece and press them together well.
- French baguette: 4 pieces
4
Melt butter over medium heat in a pan. Dip the sandwich in the egg mixture to coat it completely. Fry in butter on both sides until a nice golden crust forms. For decoration, you can sprinkle with a mixture of powdered sugar and cinnamon or nutmeg.
- Butter: 15 g
- Powdered sugar: to taste
5
Serve immediately.