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Raspberry Stuffed French Toast

Source of Recipe

net


List of Ingredients

RASPBERRY STUFFED FRENCH TOAST
10 ounces unsweetened frozen raspberries
16 ounces cream cheese -- softened
1 tablespoon sugar
1 teaspoon ground nutmeg
4 loaves day-old French bread
6 eggs
2 cups milk

Thaw and drain the frozen raspberries. Mix with the cream cheese, sugar, and allspice/nutmeg. Cut the ends off the French bread. Then cut the bread lengthwise, part way through (as if making a hero sandwich.) Pull out a narrow trough of bread in center. Fill the trough with raspberry cream cheese mixture and close the top over the bottom.

Chill overnight or for several days. Can freeze for up to 1 month. Mix and beat together the eggs and milk. The amount needed may vary depending on how dry the bread is.

Brush butter-flavored oil onto a 4-sided shallow cookie sheet. Cut stuffed French bread in 1 inch slices and dip into egg-milk mixture. Bake in preheated oven at 350°F for 30 to 35 minutes, turning once after 20 minutes. Pour small amount of heated sauce over French toast. To make raspberry sauce to go with the above recipe, pour raspberry juice drained from the frozen raspberries into a saucepan. Add 1-1/2 to 2 cups of sugar and heat slowly until melted. Boil for several minutes, until syrupy. Pour over the French toast above. You will have more raspberry sauce than you need for this recipe.












Recipe