Berry-Stuffed French Toast Recipe

Ingredients

• RASPBERRY SYRUP:
• 2 cups unsweetened raspberries
• 3/4 cup packed brown sugar
• 3 tablespoons butter
• 1 teaspoon ground cinnamon
• 1-1/2 teaspoons vanilla extract
• FRENCH TOAST:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sour cream
• 18 slices sourdough bread
• 1/2 cup raspberry preserves
• 1 teaspoon vanilla extract
• 6 eggs
• 1/4 cup half-and-half cream
• 1-1/2 teaspoons ground cinnamon
• Confectioners' sugar and additional raspberries, optional

Directions

• For syrup, combine raspberries, brown sugar, butter and cinnamon in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until syrup is desired consistency. Remove from the heat and stir in vanilla; set aside.
• In a bowl, beat cream cheese and sour cream. Spread about 3 tablespoons on each slice of bread. Combine preserves and vanilla; spread over cream cheese mixture on nine slices. Top with remaining bread, cream cheese side down, to make a sandwich.
• In a shallow bowl, combine the eggs, cream and cinnamon. Dip both sides of bread into egg mixture. Cook on a hot greased griddle for 3-4 minutes on each side or until golden brown.
• Cut in half diagonally. If desired, sprinkle with confectioners' sugar and garnish with raspberries. Serve with raspberry syrup. Yield: 9 servings.

Berry-Stuffed French Toast published in Quick Cooking September/October 2000, p41