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French Toast: Gourmet Stuffed French Toast

Source of Recipe

American Artists Gallery House in Taos, N.M.


List of Ingredients

TOAST:
18 slices sourdough bread
8 ounces cream cheese
1/2 cup sour cream, softened
5 ounces raspberry preserves
2 ounces Chambord liqueur
1/4 cup half-and-half
1 tablespoon grated orange peel
1 tablespoon cinnamon
1/2 tablespoon nutmeg
6 large eggs, beaten

TOPPING:
2 cups fresh or frozen raspberries
3/4 cup brown sugar
3 tablespoons butter
1 tablespoon cinnamon
1 1/2 tablespoons Chambord


Recipe

1. For the toast, match the slices of bread into pairs. Mix together cream cheese and sour cream. Spread on each slice of bread.

2. Mix raspberry preserves with Chambord. Spread a layer of raspberry mixture between two slices of bread and make a sandwich. Set sandwiches aside. (Sandwiches can be made and refrigerated the night before.)

3. In medium bowl, with wire whisk, beat together half-and-half, orange peel, cinnamon and nutmeg. Add eggs and beat together until mixture is smooth.

4. Spray large frying pan with nonstick cooking spray and turn on medium heat until hot. One at a time, dip each sandwich in egg wash. Grill until golden brown. Finished French toast can stand in a warm oven until ready for serving.

5. For the raspberry sauce topping, cook together raspberries, brown sugar, butter and cinnamon over low heat in nonstick pan until it becomes a consistent syrup. Add Chambord.

6. Cut finished sandwiches on bias. Arrange 3 halves on plate and sprinkle with powdered sugar. Spoon raspberry sauce over corners of French toast and serve immediately. Garnish with fresh fruit, such as melon, pineapple, kiwi and/or orange slices.

SERVES 12