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Berry-Stuffed French Toast




Source of Recipe


Deb/zoomcat/EDC


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8224.3

List of Ingredients




2 cups unsweetened raspberries
3/4 cup packed brown sugar
3 tablespoons butter
1 teaspoon ground cinnamon
1 teaspoons vanilla extract
1 package cream cheese -- softened
1/2 cup sour cream
18 slices sourdough bread
1/2 cup raspberry preserve
1 teaspoon vanilla extract
1/4 cup half and half
1 1/2 teaspoons ground cinnamon
Confectioner's sugar

Recipe



For syrup, combine raspberries, brown sugar, butter and cinnamon in a saucepan. Bring to a boil, reduce heat and simmer, uncovered, 5 to 7 minutes or until desired consistency. Remove from the heat and stir in vanilla; set aside.

In a mixing 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 9 of the slices. Top with remaining slices, cream cheese sides together to make a sandwich.

In a shallow bowl, combine the eggs, cream and cinnamon. Dip both sides of the bread into egg mixture. Cook on a hot greased griddle for 3-4 minutes on each side or until golden brown. Cut in half diagonally.

If desired, sprinkle with confectioner's sugar and garnish with additional raspberries.

Serve with raspberry syrup.