Raspberry Cheesecake Stuffed French Toast

Raspberry puree blended with cream cheese is sandwiched in between slices of French bread, then battered and browned for an extra scrumptious brunch treat. Fun for kids to help make, too!

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 622 Calories

Ingredients

• 1 cup white sugar
• 1 cup milk
• 2 tablespoons vanilla extract
• 4 eggs, beaten
• confectioners' sugar for dusting
• 4 ounces cream cheese, softened
• 2 tablespoons cinnamon
• 1 cup raspberry puree
• 1 loaf French bread, cut into 1 inch slices
• butter
• nutmeg, for topping

Recipe Instructions

Step 1

In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.

Step 2

Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners' sugar and nutmeg. Serve immediately.