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Raspberry and Cream Cheese Stuffed French Toast

Cook time: 20 Min Prep time: 15 Min Serves: 6
1 (8oz) pkg cream cheese softened
12 (3/4 inch thick) slices day old brioche challah or hawaiian bread
1 c fresh raspberries *
3 eggs (beaten)
3/4 c half-and-half, light cream, or milk
3 Tbsp sugar
1/2 tsp vanilla
1 dash(es) of salt
pure maple syrup
1. Spread cream cheese evenly over one side of each slice of bread.
2. Top half of slices of the slices with raspberries. Top with remaining bread slices – cream cheese sides down – to make “sandwiches”.
3. Combine beaten eggs, half-and-half, sugar, vanilla, and salt in shallow bowl. (For added taste, you might want to add a few drops of Grand Marnier)
4. Dip each sandwich in egg mixture, turning carefully to coat both sides,. Place sandwiches in greased 15x10x1-inch baking pan. Bake in 425 degree oven 15 minutes or until golden brown, turning once after 10 minutes. Serve warm with maple syrup if desired. NOTE: If desired, you can substitute frozen raspberries. Thaw and drain; reserve juice for another use.
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