member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Magnolia Lane      

Recipe Categories:

    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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |