Email to Kathy Lee      

Berry French Toast

Source of Recipe

net


List of Ingredients


BERRY FRENCH TOAST

1 (8-ounce) package cream cheese, softened
6 tablespoons plus 1/2 cup raspberry jam (divided)
1 cup sour cream
1 teaspoon firmly packed brown sugar
1 teaspoon vanilla
1/4 cup cranberries, fresh or frozen
1/4 cup blueberries, fresh or frozen
1/4 cup Marionberries, fresh or frozen
4 eggs
3/4 cup half-and-half
4 tablespoons butter (1/2 stick)

To make the filling: In a small bowl, combine the cream cheese and 6 tablespoons raspberry jam. Mix until smooth. Spoon into a small plastic bag and refrigerate.

Using a sharp knife, cut into the crust on the bottom of each slice of bread. Move the knife around to make a pocket, being careful not to cut through the sides.

Snip off a bottom corner of the plastic bag that contains the cream cheese filling. Using the plastic bag as a pastry bag, squeeze cream cheese filling into each pocket. Cover and refrigerate until ready to serve.

To make the berry sauce: Combine the remaining 1/2 cup of raspberry jam and the sour cream, brown sugar and vanilla. Add the cranberries and cook until the mixture is almost boiling. Stir in the blueberries and Marionberries and continue to cook until heated through. Set aside until ready to serve. Refrigerate if making more than 1/2 hour ahead.

To make the French toast: Whisk together the eggs and half-and-half. Heat a skillet over medium-high heat and melt 1 tablespoon butter in the skillet. Dip 2 slices of stuffed bread into the egg mixture and fry in the heated pan until brown, about 1 minute per side. Repeat until all bread has been fried.
Serve the toast hot, topped with warm berry sauce.

Makes 4 servings

This is the ultimate French toast. Any guest would be lucky to be served this delicious breakfast. This would also be easy to do ahead. Just stuff the bread and make the berry sauce the day before. When it's time for breakfast warm the sauce while frying the French toast.










Recipe