These are really easy to put together and they cook up really quickly. Next time I make them though I think I will save a little bit of time and prepare them ahead of time and just let them sit in the fridge overnight. I like to at least double this recipe because they disappear so quickly and I want to make sure that there is enough to go around…and enough left for me too! I’m going to have to work out extra hard after eating all of those carbs LOL!
Did I mention that this stuffed french toast is very easy to make?
Ingredients
1 (8oz) pkg Philadelphia cream cheese softened
12 (3/4 inch thick) slices day old brioche challah or Hawaiian bread
1 c fresh raspberries
3 eggs (beaten)
3/4 c half-and-half, light cream, or milk
3 Tbsp Domino sugar
1/2 tsp vanilla
1 dash(es) of Morton salt
pure maple syrup
Instructions
Spread cream cheese evenly over one side of each slice of bread.
Top half of slices of the slices with raspberries. Top with remaining bread slices – cream cheese sides down – to make “sandwiches”.
Combine beaten eggs, half-and-half, sugar, vanilla, and salt in shallow bowl. (For added taste, you might want to add a few drops of Grand Marnier)
Dip each sandwich in egg mixture, turning carefully to coat both sides,. Place sandwiches in greased 15x10x1-inch baking pan.
Bake in 425 degree oven 15 minutes or until golden brown, turning once after 10 minutes. Serve warm with maple syrup if desired.
NOTE: If desired, you can substitute frozen raspberries. Thaw and drain; reserve juice for another use.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Use whatever berries you prefer.
Pages: 1 2