Raspberry-Stuffed French Toast |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a rich and decadent breakfast dish. I like to make this on 'holiday mornings', such as Easter. I've used strawberries in place of the raspberries at times. Ingredients:
1 loaf brioche bread or 1 loaf challah (or other egg bread) |
4 eggs |
2 cups milk |
2/3 cup heavy cream |
1 pinch salt |
1/2 teaspoon pure vanilla extract |
1/2 cup granulated sugar |
8 ounces very cold cream cheese, in one block |
unsalted butter |
1 cup fresh raspberries or 1 cup thawed frozen raspberries |
confectioners' sugar |
Directions:
1. Cut the bread into 12 slices and put 6 plates in the oven to warm at 200°.
2. Whisk the eggs until foamy; add the milk, cream, salt, vanilla and sugar and whisk to blend; pour into a sheet pan with sides (jelly roll pan); arrange the bread slices in the pan in a single layer and let soak.
3. Meanwhile, using a sharp knife, slice the cream cheese into 12 thin slices.
4. Heat a large skillet or griddle over medium-high heat; add about 1 tablespoon of butter and heat until melted and foamy.
5. Working in two batches, if necessary, arrange half the soaked bread slices in the skillet; cook until golden brown, 3-5 minutes; lay 2 slices of cream cheese on each slice of bread, then place 1/6 of the raspberries on top of the cheese; cover each with another slice of soaked bread and press firmly with a spatula.
6. Turn the'sandwich' over and brown on the other side, about 3 minutes more.
7. Transfer to warmed plates, sprinkle lightly with confectioners' sugar and serve.
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