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When thinking of a way to jazz up everyday French toast, Mrs. Malmquist incorporated the concept of cream cheese-and-jelly sandwiches, a childhood treat. She added prickly pear cacti, which grow all around Casa Tierra, but fresh raspberries and raspberry syrup or jam are equally delicious. For best results, soak the bread overnight before baking.
Spread the cream cheese evenly on 2 slices of bread. Place 1 teaspoon marmalade on one side, and make a sandwich.
Repeat until bread is used up. Spray a 9×13-inch baking pan with nonstick cooking spray, and place the 8 sandwiches in it.
Put the coffee creamer, egg whites and vanilla extract into a blender, and purée. Pour the mixture over the bread slices, turning to coat the slices evenly.
Preheat the oven to 350F.
Bake on the center rack for about 1 hour. For the last 5 minutes of baking, remove the foil to brown the tops. Drizzle individual plates with syrup. Place the French toast in the center of the plate, and sprinkle with confectioners’ sugar. Serve with additional syrup if desired.
- Calories 360
- Carbohydrate Content 56 g
- Cholesterol Content 10 mg
- Fat Content 4 g
- Fiber Content 2 g
- Protein Content 20 g
- Saturated Fat Content 2 g
- Sodium Content 650 mg
- Sugar Content 22 g