Raspberry Cheesecake Stuffed French Toast |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I came up with this recipe one morning while preparing breakfast for guests at my bed and breakfast. It became one of our most requested dishes and I later included it in our inn's cookbook! Ingredients:
1 cup milk |
2 tablespoons vanilla extract |
1 cup white sugar |
2 tablespoons cinnamon |
4 eggs, beaten |
1 cup raspberry puree |
4 ounces cream cheese, softened |
1 loaf french bread, cut into 1 inch slices |
butter |
confectioners' sugar for dusting |
nutmeg, for topping |
Directions:
1. In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.
2. Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners' sugar and nutmeg. Serve immediately.
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