Instructions

• Prepare the milk: use 1 cup buttermilk OR combine 1 cup milk + 1 tablespoon vinegar, stir and set aside for 5 minutes to sour.
• Make the egg wash/batter: In a large shallow bowl (or blender cup), whisk together 4 eggs, the 1 cup buttermilk (or soured milk), 2 tablespoons sugar, 2 teaspoons pure vanilla extract, 2 tablespoons unsweetened cocoa powder and 2 teaspoons red food colouring until smooth and lump-free. If you used a blender, pour the mixture into a large shallow bowl for dipping.
• Make the cheesecake filling: In a medium bowl, combine 8 oz reduced fat cream cheese, 2 tablespoons sugar and 1 teaspoon vanilla bean paste. Whip until light and fluffy. Transfer the filling to a small bowl or piping bag for easier spreading.
• Preheat a large nonstick pan or skillet over medium-low heat.
• Dip the bread: Working with the 16 bread halves, one at a time dip each half into the egg wash. Press the bread lightly a few times so it soaks through but does not fall apart. Flip and coat the other side; allow excess to drip back into the bowl.
• Cook the french toast: Fry the dipped bread halves in the preheated pan in batches of 3–4. Cook about 2–3 minutes per side, turning once, until set and lightly browned. Adjust heat as needed so the custard cooks through without burning.
• Keep cooked pieces warm: Transfer cooked halves to a warmed plate while you finish the remaining batches.
• Assemble the sandwiches: Spoon an even amount of the cream cheese filling onto 8 of the toast halves (about 1–2 tablespoons per half), spread to an even layer, then top each with a remaining toast half to make 8 sandwiches.
• Serve: Arrange the assembled sandwiches on a plate and serve with the handful of fresh raspberries alongside.