Recipe for cooking raspberry caramel french toast

Breakfast Recipes :: Waffles, Pancakes and French Toast

Raspberry Caramel French Toast

Posted by Marla at recipegoldmine.com 12/18/2001 6:54 am

1/2 c. margarine or butter
1 c. light brown sugar
1 (16 ounce) loaf French Bread
4 eggs
1 c. milk
8 oz. cream cheese, softened
12 Tbsp. raspberry jam
2 Tbsp. sugar
1/2 tsp. ground cinnamon
1 lb. raspberries, sliced (2 1/2 c.)
1/4 c. sugar
1 tub Crystal Light Lemonade Powder
4 c. water
2 Tbsp. cornstarch

In sm. saucepan, combine butter and brown sugar, heat to boiling. Pour into a 9 x 13-in. glass baking dish.

Remove 1 in. from each end of French bread loaf, slice into 24 equal slices.

Beat eggs and milk until smooth. Using tongs, quickly dip 12 slices of bread into egg mixture, arrange in single layer over brown sugar mixture. Spread cream cheese evenly over bread slices in pan. Spread 1 Tbsp. raspberry jam over cream cheese. Dip remaining bread slices in egg mixture, arrange over jam layer. Slowly pour remaining egg mixture over bread slices. Combine 2 Tbsp. sugar and cinnamon, sprinkle evenly over French bread. Refrigerate, covered, several hours or overnight.

Bake, uncovered, in a preheated 350 degree F oven until browned (30-40 mins.).

Meanwhile, combine sliced raspberries and 1/4 c. sugar.

In pitcher, combine lemonade powder with water until smooth.

In sm. saucepan, combine 1 1/2 c. lemonade mixture with cornstarch. Bring to a boil, stirring constantly, boil and stir 1 min..

To serve, stir raspberries and juice into lemonade mixture. With spatula, remove each serving to dinner plate. Top with strawberry-lemonade mixture, dividing evenly.

Serves 12.