50g icing sugar (and a little more for dusting)
1 tsp vanilla extract
2 cartons Paysan Breton French Sea Salt cream cheese, at room temperature
A generous handful of strawberries and another of raspberries (and extra for topping)
8 slices of white bread
½ tsp cinnamon
1 tsp caster sugar
Mix the icing sugar and vanilla into the cream cheese in a small bowl. Halve the raspberries and chop the strawberries.
Divide the cream cheese between the eight slices of bread and spread evenly. Cover four slices with the chopped fruit and sandwich together with the other four slices.
Whisk the eggs, milk, cinnamon and sugar in a wide, shallow bowl.
Heat a frying pan and melt a knob of butter in it until it sizzles. Dip the first sandwich in the egg mixture on both sides and fry in the pan until golden on one side, turn over and fry the other side. Then repeat with the other sandwiches.
Slice the fried sandwiches in half, dust with icing sugar and serve straight away, with extra berries.