Berry-Stuffed French Toast

Directions

1. For syrup, combine raspberries, brown sugar, butter and cinnamon in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until syrup reaches desired consistency, 5-7 minutes. Remove from the heat and stir in vanilla; set aside.
2. 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.
3. In a shallow bowl, combine the eggs, cream and cinnamon. Dip both sides of bread into egg mixture. Cook on a hot greased griddle until golden brown, 3-4 minutes on each side.
4. Cut in half diagonally. Serve with raspberry syrup. If desired, sprinkle with confectioners' sugar and garnish with raspberries.