Raspberry and Cream Cheese Stuffed French Toast
Yield 6 serving(s)
Prep time 15 Min
Cook time 20 Min
Ingredients:
1 pkg cream cheese, softened (8 oz)
12 slices day old Brioche, Challah or Hawaiian bread (3/4 inch thick)
1 c fresh raspberries
3 eggs, beaten
3/4 c half-and-half, light cream, or milk
3 Tbsp granulated sugar
1/2 tsp vanilla extract
1 dash salt
pure maple syrup
Directions:
Spread cream cheese evenly over one side of each slice of bread.
Top half of slices of the slices with raspberries. Top with remaining bread slices - cream cheese sides down - to make “sandwiches”.
Combine beaten eggs, half-and-half, sugar, vanilla, and salt in a shallow bowl. (For added taste, you might want to add a few drops of Grand Marnier.)
Dip each sandwich in egg mixture, turning carefully to coat both sides.
Place sandwiches in greased 15x10x1-inch baking pan.
Bake in a 425 degree oven for 15 minutes or until golden brown, turning once after 10 minutes.
Serve warm with maple syrup if desired.
Notes:
If desired, you can substitute frozen raspberries. Thaw and drain; reserve juice for another use.
We used Brioche, and it was the perfect texture. Challah would be lovely too.
Recipe courtesy of Just a Pinch.com
