Lemon Lavender Sugar + Raspberries
Add ¾ cup sugar, lemon zest and lavender to a high-powered blender or food process and pulse for about 30 seconds or until the sugar is very fine. Stir in the remaining sugar. The sugar will keep for a few months in a sealed container at room temperature.
Add the raspberries to a bowl and sprinkle 2 tablespoons of the lemon sugar over the berries. Add the juice of half a lemon and toss, breaking up some of the raspberries to help release their juices. Allow the berries to sit for 10-15 minutes before serving.
To make the whipped cream cheese, add the cream cheese and heavy cream to a mixing bowl. Using an electric mixer beat on high speed until soft peaks form, about 3-5 minutes. Beat in the honey and vanilla until just combined.
Use sharp knife to make horizontal cut in the side of each bread slice to make pocket, being careful to not cut completely through
Fill pockets with whipped cream cheese; press cut edges of pockets together to seal.
In a shallow, medium size bowl, whisk together the eggs, milk, vanilla, cinnamon and salt until combined. Dip the stuffed bread into the egg mixture, allowing each side to sit for 1-2 minutes in the egg mixture.
When ready to cook the French toast, heat a large skillet or griddle, sprayed with cooking spray over medium heat
Cook the French toast in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side. Remove and serve immediately sprinkled with lemon sugar and raspberries.