Ingredients
-
1
-
4
-
2
-
2/3
-
1
-
1/2
-
1/2
-
8
-
-
1
-
-
-
-
-
Directions
Raspberry-Stuffed French Toast, 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 , Oh YUMMY! I should have taken the warning that this was going to be HUGE! Each piece took up almost a whole plate! It was delicious though! Thank you so much!, WOW!!! What else can I say? I made this for our Easter morning brunch and it was amazing! used challah bread, light cream cheese and fresh raspberries We also topped it off with a bit of dark, pure maple syrup Next time we would go a little lighter on the cream cheese and perhaps eat half as much The slices of bread were really large, so each sandwich would have done 2 people as it is definitely not a light dish and we found ourselves stuffed in the end! (Not that we stopped eating it mind you – it was way too good!) Thanks Hey Jude!
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Steps
|
1
Done
|
Cut the Bread Into 12 Slices and Put 6 Plates in the Oven to Warm at 200. |
|
2
Done
|
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
Done
|
Meanwhile, Using a Sharp Knife, Slice the Cream Cheese Into 12 Thin Slices. |
|
4
Done
|
Heat a Large Skillet or Griddle Over Medium-High Heat; Add About 1 Tablespoon of Butter and Heat Until Melted and Foamy. |
|
5
Done
|
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
Done
|
Turn The'sandwich' Over and Brown on the Other Side, About 3 Minutes More. |
|
7
Done
|
Transfer to Warmed Plates, Sprinkle Lightly With Confectioners' Sugar and Serve. |
