Rum Raisin Cheesecake French Toast

Rum Raisin Cheesecake French Toast

What are you making your love for Valentine’s Day this year?  Can I admit that lately I couldn't care less about the holiday?  With the two year anniversary of my husband’s death fast approaching, Valentine’s day is still pretty depressing for me.

But don’t let me rain on your parade.  Those of you that are in love might need a simple way to show their affections while the rest of us might be drowning our sorrows in a pint of Haagen Dazs.

Let’s call this recipe a compromise.  For the lovers out there, this recipe is a deliciously decadent breakfast in bed while for me it’s vehicle to eat ice cream masquerading as breakfast.  It’s truly a win win.     

Hope you all have a Happy Valentine’s day this year.

Three cheers for decadence.

Rum Raisin Cheesecake Stuffed French Toast

Prep time: 5 min

Cook time: 7 min

Servings: 1

Ingredients

• 2 slices of gluten free raisin bread (I used gluten free Canyon Bakehouse)
• 2 oz of cream cheese (very well softened)
• 2 tbsp confectioner's sugar, plus more for garnish
• 2 tsp rum divided (1tsp &1tsp) or ¼ tsp rum extract (divided 1/8 tsp & 1/8 tsp)
• 1 egg
• 2 tbsps milk
• 1 tsp granulated sugar
• sprinkle of cinnamon
• butter for the pan
• 1 scoop of rum raisin ice cream

Video Tutorial: 

Instructions

1. Mix the cream cheese confectioner’s sugar and half the rum (or rum extract) and mix until smooth.
2. Spread the cream cheese mixture onto one of the slices of bread then close the sandwich and set aside in the freezer for 2-3 minutes while you mix the egg mixture. 
3. In a medium bowl (wide enough to dip the bread) whisk together the egg, milk, granulated sugar and cinnamon and the other half of the rum or rum extract until well combined.
4. Dip the stuffed French toast into the egg mixture then turn it over and dip the other side before lowering into a cast iron or nonstick skillet, over a medium low heat, coated with a tablespoon of butter.
5. Cook it for 3 minutes on the first side then flip it and cooking for 2-3 minutes on the second side. 
6. To serve sprinkle with powdered sugar or maple syrup and add a scoop of rum raisin ice cream if you want to make it more decadent. 

Notes:  

1. I used Haagen Dazs Rum Raisin in the final plating.  You can find a list of Haagen Dazs gluten free flavors at the Gluten Away Blog HERE.   
2. I made one serving but the egg mixture is enough to dip two stuffed French toasts so if you double the recipe, there’s no need to double the egg mixture.