Taste of Home
Berry-Stuffed French Toast
TOTAL TIME: Prep: 30 min. Cook: 20 min.
YIELD: 9 servings.
Both kids and grown-ups will enjoy the creamy filling and sweet syrup that flavor these French toast sandwiches. Vary the recipe by substituting fresh blueberries and strawberries and the corresponding jam. —Monica & Lisa Hannahan, Dayton, Ohio
Ingredients
-
RASPBERRY SYRUP:
-
2 cups fresh raspberries or frozen unsweetened raspberries, thawed
-
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 large eggs
-
1/4 cup half-and-half cream
-
1-1/2 teaspoons ground cinnamon
-
Confectioners' sugar and additional raspberries, optional
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.
Nutrition Facts
1 each: 513 calories, 21g fat (11g saturated fat), 192mg cholesterol, 562mg sodium, 68g carbohydrate (32g sugars, 4g fiber), 13g protein.
© 2024 RDA Enthusiast Brands, LLC