Raspberry and Cream Cheese Stuffed French Toast
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I am a firm believer that if a dish has fruit in it then it must be good for you! Well, this delicious breakfast treat is good for your soul and spirits, if nothing else. It is a snap to prepare and so decadently delicious.
We had to do some hunting before we found a bakery that carried challah bread, but it was time well spent. We used plain, but I suspect the raisin variety would be good too.
- 1 (8oz) pkg
- cream cheese softened
- (3/4 inch thick) slices day old brioche challah or hawaiian bread
- 1 c
- fresh raspberries *
- eggs (beaten)
- 3/4 c
- half-and-half, light cream, or milk
- 3 Tbsp
- 1/2 tsp
- 1 dash(es)
- of salt
- pure maple syrup
4Dip 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.