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Raspberry French Toast




Source of Recipe


co worker Paula U.


List of Ingredients




12 slices white bread

2 pkgs (8oz) Cream cheese; softened and cut into cubes

2 cups fresh raspberries; divided

1 dozen eggs, beaten

2 cups milk

1/3 cup maple syrup

1 cup water

1 cup sugar

2 Tbsp corn starch

1 Tbsp butter

Recipe



Grease the bottom and sides of a 9-by-13-inch baking dish. Place half of the bread pieces in the dish. Scatter the pieces of cream cheese all over the bread. Scatter 1 cup of the raspberries over the cream cheese. Top with the remaining bread cubes. In a large bowl, whisk together the eggs, milk and syrup. Pour over the bread mixture. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees

Cover with foil and bake for 30 minutes. Uncover and bake 30 minutes more or until puffed up. Meanwhile, in a small saucepan, whisk together the water, sugar and cornstarch and bring to a boil over medium-high heat or until thickened. Gently fold in the remaining 1 cup raspberries and butter and stir until butter melts.

Remove the French toast from the oven and serve immediately with the sauce.