Dessert for breakfast! Take ordinary French Toast to the next level with a vanilla cream cheese stuffing that has hints of rum, espresso and chocolate. This stunner of a recipe will be a special treat for you and the one you love. ♥ It’s easy to prepare, but for extra convenience the filling can be made the night before.
Inspired by ©MARILYN’S TREATS Tiramisu French Toast
A recipe within a recipe, I started with a loaf of my homemade Gluten Free Millet Bread. Get the recipe here. It’s a soft, enriched gluten free bread with just a hint of sweetness, I always keep some on hand in the freezer for making French Toast!
From there, it’s an easy pan cooked French toast recipe, with a big finish of WOW from the cream cheese filling, that is positively divine!
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Breakfast for two
Ingredients:
- 2 eggs
- ½ cup 1% milk
- 2 tsp. instant espresso powder
- 4 teaspoons sugar (or stevia)
- 4 slices of gluten free bread
- 2 tbsp. butter
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- 4 tbsp. cream cheese, softened
- 4 tbsp. vanilla Greek yogurt
- 2 tsp. sugar (or stevia)
- 1 tsp. rum (or 1/2 tsp. rum extract)
- 1 tsp. vanilla extract
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- ½ tsp. powdered sugar
- ½ tsp. cocoa powder
Preparation:
Whisk together the stuffing ingredients (softened cream cheese through vanilla extract) until smooth and lump free. You can prepare this the day before and refrigerate until ready to serve.
Whisk together the eggs, milk, espresso powder and sugar. Dip the bread (one slice at a time) into the egg wash.
Melt butter in a large, nonstick skillet and cook the bread slices until browned on both sides.
Layer the filling between 2 slices of French Toast.
Slice diagonally and stack pieces one over the other. Combine powdered sugar and cocoa powder and sift over the top.
Drizzle with real maple syrup.
What do you think friends, does this plate say love??? I made it for Valentine’s Day, and Mr. Cucina and I both thought it was incredible! ♥
Notes ♪♫ Originally titled Tiramisu French Toast, this recipe was adapted from the blog of Marilyn Lesniak a/k/a ©MARILYN’S TREATS. Marilyn’s blog is no longer active, but over the years she has inspired many a cook with her creativity in the kitchen. I hope my readers will enjoy this gluten free adaptation of her recipe. Marilyn, thank you for the inspiration!
