The original raspberry filling turns toast into mini cakes right from the hot skillet!
It is necessary
- - 12 slices of dried (yesterday's) white bread;
- - 450 g cream cheese;
- - 8 tbsp. raspberry jam;
- - 2 tbsp. fresh raspberries;
- - 4 eggs;
- - 1 tbsp. milk;
- - 0.5 tsp vanillin;
- - 1, 5-2 tbsp. cinnamon;
- - 2 tbsp. butter;
- - 2 tbsp. odorless vegetable oil;
- - powdered sugar for sprinkling.
Instructions
Step 1
Let's start by preparing the filling of the future dessert. To do this, combine raspberry jam with cream cheese in a blender. In the meantime, put the fresh berries in a separate bowl and lightly sprinkle with sugar to taste.
Step 2
Divide the filling into 6 pieces. Spread each slice, top with some raspberries and top with another slice of bread.
Step 3
With a blender, beat the eggs with milk, vanilla and 2 tablespoons until smooth. cinnamon. In a frying pan, heat a mixture of butter and vegetable oil (adding vegetable oil is necessary, otherwise the butter will burn!) Over medium heat, and then moderate the heat until low.
Step 4
Dip each toast in eggs and milk on both sides, place in a pan and fry until golden brown. Serve immediately with a sprinkle of powdered sugar.
