RASPBERRY DOUGHNUT FRENCH TOAST

 

ANOTHER BROKEN EGG CAFE
JASON KNOLL



 

3 doughnut slices
2 Tbsp. butter, divided
3 oz. French toast batter
2 eggs
1 oz. Raspberry Sauce
1 oz. Cream Cheese glaze

Dip slices of doughnut into French Toast batter, allowing the batter to absorb without soaking the bread, approximately 1-2 seconds. Transfer to a lightly butter (1 Tbsp.) 350 degree griddle and cook each side for 3 minutes, until golden brown. Do not press down on the doughnut slices. Transfer the doughnut French toast to a large round plate. Fan the doughnut slices in a circular pattern. Drizzle raspberry puree in zigzag pattern over the French toast and top with Cream Cheese glaze.

Cream Cheese Glaze:
1 ¼ cups cream cheese, whipped
4 oz. butter, melted
2 tsp. vanilla extract
¼ cup 2{910ba365e121692e44307249ef9b3d305cf5759c277ded8dd2d1e7d99c5351e6} milk
2 lbs. powdered sugar

In a large mixer using paddle attachment, combine cream cheese, butter, vanilla and milk on medium speed. Once mixed, slowly add all of powdered sugar. Mix until smooth consistency.