French Toast with Fresh berry preserves

This dish is our favorite sweet breakfast item. One of our friend travels from her city to ours as long as we promise her this breakfast! 🙂




– 3/4C brown sugar
– 3C mixed berries (you can easily use frozen berries)
– 2T rum (optional)
– 1T butter, unsalted
– Loaf of Challah (or in a pinch, white or potato-bread), preferably unsliced
– 2 flax eggs
– 4C Milk
– 1 pinch nutmeg, freshly grated
– 1 pinch cinnamon, freshly grated
–  5T cream cheese, softened
–  2t powdered sugar, for topping



Start with the berries. Mix them in a bowl along with 1/4 C sugar and if desired, rum.  Set aside for at least 10 minutes. Meanwhile, mix the rest of the brown sugar with nutmeg and cinnamon. Add the eggs and whisk to incorporate it. Once it is fully mixed in, add the almond milk slowly and mix in. Set aside. Heat vegan butter on low flame till it melts. Add the berry mix to it and heat on medium heat till it starts to bubble and reduce. Once the mix becomes a thick syrup yet you can see the berries in it. Take it off the heat and let it completely cool down.

Cut the bread into thick slices. Take two slices at a time, thinly coat all four sides with vegan butter and dip into the milk-egg-sugar mix briefly. Immediately transfer both to a heated pan to brown each side. Once one side of each slice is done, flip them over and once the second side is almost done, add a thick layer of cream cheese and a scoop of the cooled berry mix. Flip one of the slices on top and brown both sides evenly. To serve, dust with powdered sugar. Enjoy! 🙂

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