 | Allergy Recipes |
|---|---|
 | Breads |
 | Breakfast |
 | Main Dishes |
 | Side Dishes |
 | Soups |
 | Sauces |
 | Desserts |
 | Candy |
 | Party Foods |
 | Beverages |
- Choose a Style:
- Regular Sized Text
- Large Text
No need to click anywhere for a printer-friendly version. Just print!
Click here for an alphabetical listing of all recipes.Raspberry Stuffed French Toast
- Stuffing:
- 1 cup raspberry purée
- 4 oz. cream cheese
- Batter:
- 1 stick (1/2 cup) butter
- 1 c. packed brown sugar
- 2 TBS maple syrup
- 1 loaf Italian bread (not too fresh)
- 6 eggs
- 1 3/4 c. half-and-half
- 1 tsp. vanilla extract
- 1/4 tsp. salt
Butter a 9 x 13-inch baking dish.
Cream together cream cheese and raspberry purée until smooth. Cut the loaf of Italian bread in half lengthwise. Spread the cream cheese mixture over the bread, then put the halves together like a sandwich. Slice the loaf into thick slices. Arrange the bread slices in one layer in the baking dish, squeezing them slightly so they fit.
In a bowl, whisk the eggs, half-and-half, vanilla, and salt. Pour the mixture evenly over the bread. Cover with plastic wrap and chill at least 8 hours and for up to one day.
Let the dish sit at room temperature for 30 minutes. Set the oven at 350° F.
Uncover the dish and bake the French toast for 35 to 40 minutes or until puffed and golden. Serve at once.