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Bob Bogey Sunday Stuffed French Toast




Source of Recipe


Buddy Cookbook


List of Ingredients




Serves 12

18 Slices Sourdough Bread
8 oz. package Cream Cheese
1/2 cup Sour Cream, softened 5 oz. Raspberry Preserves
Chambord Liqueur, 2 oz.
1/4 cup Half & Half
1 tsp Orange Peel
1 tsp Cinnamon
1/2 tsp Nutmeg
6 each large Eggs, beaten
2 cups fresh/frozen Raspberries
3/4 Brown Sugar
3 tbsp Butter
1 tsp Cinnamon
1 1/2 tbsp Chambord Liqueur
1 tbsp butter

Recipe



Match the slices of bread into pairs. Mix together cream cheese and sour cream. Spread on each slice of bread.

Mix together raspberry preserves with one tablespoon of Chambord. Spread a layer of raspberry mixture between two slices of bread and make a sandwich. Set sandwiches aside. Note: sandwiches can also be made and refrigerated the night before.

In a medium bowl wire whip beat together half & half, grated orange peel, cinnamon and nutmeg. Add eggs and beat together until mixture is smooth.

Spray large frying pan with PAM 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.

For raspberry sauce topping take a nonstick skillet and cook together on low heat raspberries, brown sugar, butter and cinnamon until it becomes a consistent syrup. Add 1 1/2 tablespoon of Chambord Liqueur.

Cut the 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 - melon, pineapple, kiwi and/or orange slices.