We all need something a little bit fancy every now and then, and this flatbread French toast, stuffed with raspberries and melty cream cheese definitely qualifies!
This flatbread recipe is a huge contender for our household’s B.B.E., or Best Brunch Ever, award. While I’m usually more of a savory breakfast person, who would totally eat leftover Chinese food or black beans and rice with my morning coffee, my better half likes it sweet and fruity every time.
We meet in the middle with this recipe, though. Black beans and rice are fine and good, but when raspberries appear they win hands down. Raspberries just make any morning special.
And can we talk about pomegranate molasses? I learned about using it on pancakes as a substitute for maple syrup from my friend Amalia years ago, and I haven’t looked back. (Sometimes I even mix the two together a bit!) Pomegranate molasses is used in Middle Eastern cuisine and adds a delicious bit of tartness to sweeter breakfasts like French toast, pancakes, and waffles. It’s easy to find in specialty groceries and lasts forever in the refrigerator, but it won’t take you that long to use a bottle, I bet. I use pomegranate molasses in this other savory flatbread recipe, in case you need inspiration…
My mouth is watering just thinking about making this delicious breakfast! Lightly flavored with lemon, the cream cheese and raspberry mixture, warm and soft inside the toasty flatbread is pure heaven on a plate. A recipe like this, made in the comfort of our own home, can be the perfect antidote to a hectic week. A little French press coffee, some French toast, lots of raspberries, and a little pomegranate molasses is all we need for B.B.E. I hope the weekend comes soon!
-Amy at Flatout
Raspberry Stuffed French Toast
- 1 Flatout flatbread, Light Original
- 3 tablespoons fat-free cream cheese
- 1/4 cup fresh or frozen raspberries, thawed
- 1/2 teaspoon lemon zest
- 1 egg, beaten
- 1 tablespoon pomegranate molasses
- Non-stick cooking spray
In a small bowl, mix together the raspberries and lemon zest with the cream cheese. Spread this mixture on one half of the flatbread and fold the flatbread in half. Brush the egg mixture onto both sides of the folded flatbread and press edges together with fingertips to seal. In a non-stick skillet treated with cooking spray, cook the flatbread about 2 minutes on each side, until the egg wash is cooked and the flatbread is toasted. Remove from the pan and serve drizzled with pomegranate molasses.