In a small bowl, mix the softened butter with the brown sugar and a portion of the cinnamon until well combined into a paste.
Spread the cinnamon-sugar butter evenly onto one slice of toast bread, then top it with a second slice to create a sandwich.
In a separate wide bowl, crack the egg and whisk it together with the milk and the remaining cinnamon.
Dip the prepared bread sandwich into the egg and milk mixture, making sure it absorbs the liquid on both sides.
Heat a pan with a little butter and fry the sandwich until it is beautifully golden brown and crispy on both sides.
To make the icing, mix the cream cheese, powdered sugar, and a teaspoon of milk until smooth.
Slice the French toast into triangles, drizzle with the cream cheese icing, and top with fresh raspberries before serving.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →
