Raspberry and Cream Cheese Stuffed French Toast
|Categories:||Other Breakfast, Quick & Easy|
|Collections:||Mothers' Day, Breakfast In Bed|
|1 (8oz) pkg||cream cheese softened|
|12||(3/4 inch thick) slices day old brioche challah or hawaiian bread|
|1 c||fresh raspberries *|
|3/4 c||half-and-half, light cream, or milk|
|1 dash(es)||of salt|
|pure maple syrup|
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DirectionsSpread 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 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 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.