With Valentine’s Day being on a Tuesday this year, we decided to indulge in a lazy Sunday morning breakfast instead (thanks for the inspiration, Camille!).
I added some twists to the recipe I found here (via Pinterest) & they were well worth it! We ended up with a Brioche Almond French Toast sandwich stuffed with Vanilla-Coconut, Blueberry Cream Cheese. Naturally paired with an Orange Mango Mimosa, of course. Living above a Starbucks means we start nearly every morning with some soy lattes & this special occasion was no different. Plus, those Valentine cups are just adorable…I can’t resist them!
3 eggs per 6 slices
Brioche loaf (Lovejoy Bakers is delicious!)
1 tsp. Vanilla
1 cup Almond Milk
The French Toast drill: Slice. Mix. Dip. Grill.
Cream Cheese Filling
12 oz. Whipped Cream Cheese
1 tsp. Vanilla
1/3 cup coconut
Pinch of granulated or powdered sugar*
Whipped is the-way-to-go for this recipe. It is beyond easy to mix up & even easier to spread. Don’t waste your time with regular cream cheese! Add ingredients, mix together & spread over the french toast. Garnish with additional blueberries & more coconut inside & out of the sandwich.
Drench with maple syrup & enjoy!
* The original recipe called for powdered sugar, which we did not have, so I mixed in vanilla & coconut for the sweetness.
Side note: I barely cook. I am a total beginner, so these directions are easy-peasy because that’s the way I like it!
As beautiful as this sandwich looks, it’s also ridiculously indulgent. I’d like to try the same recipe again, but use the cream cheese as a “frosting” rather than filling & keep the slices separate. Either way, it is a delicious breakfast!