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Raspberry-Stuffed French Toast

Source of Recipe


From "Butter Sugar Flour Eggs" by Gale Gand



List of Ingredients



• 1 medium loaf Brioche, challah, or other egg bread
  
• 4 eggs
  
• 2 cups milk
  
• â…” cup heavy cream
  
• Pinch of salt
  
• ½ teaspoon pure vanilla extract
  
• ½ cup granulated sugar
  
• 8 ounces very cold cream cheese, in one block
  
• Unsalted butter
  
• 1 cup fresh raspberries (or thawed frozen)
  
• Confectioners' sugar
  






Instructions



1. Cut the bread into 12 medium-thick slices. Put six plates in the oven to warm at 200° F.
   
   
2. Whisk the eggs until foamy. Add the milk, cream, salt, vanilla, and granulated sugar and whisk to blend. Pour into a sheet pan (with sides). Arrange the bread slices in the pan in a single layer and let soak. Meanwhile, using a sharp knife, slice the cream cheese into 12 thin slices.
   
   
3. Heat a large skillet or griddle over medium-high heat. Add about a tablespoon of butter and heat until melted and foamy. Working in two batches if necessary, arrange half the soaked bread slices in the skillet. Cook until golden brown, 3 to 5 minutes. Lay two slices of cream cheese on top, then place one-sixth of the raspberries on top of the cheese. Cover each with another slice of soaked bread and press firmly with the back of a spatula. Turn the "sandwich" over and brown the other side, about 3 minutes more.
   
   Transfer to the warmed plates, sprinkle lightly with confectioners' sugar, and serve.
   
   
   Makes 6 servings