Raspberry Cheesecake Stuffed French Toast
I came up with this recipe one morning while preparing breakfast for guests at my bed and breakfast. It became one of our most requested dishes and I later included it in our inn's cookbook!
- Serves: 6 persons
- 1cup milk
- 2tablespoons vanilla extract
- 1cup white sugar
- 2tablespoons cinnamon
- 4eggs, beaten
- 1cup raspberry puree
- 4ounces cream cheese, softened
- 1loaf French bread, cut into 1 inch slices
- confectioners' sugar for dusting
- nutmeg, for topping
Step 1In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.
Step 2Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners' sugar and nutmeg. Serve immediately.