Recipe for cooking raspberry cheesecake stuffed french toast

Breakfast Recipes :: Waffles, Pancakes and French Toast

Raspberry Cheesecake Stuffed French Toast

Recipe graciously provided by Beside Still Waters Farm B&B, Willits, California

Please visit Innkeepers/Owners Earl & Christy Collins at their website.

1 loaf French bread, sliced 1-in. thick
1 c. sugar
1 c. milk
2 Tbsp. vanilla extract or flavoring
2 Tbsp. cinnamon
4 oz. cream cheese, softened
4 eggs
1 c. raspberry puree*
1 c. powdered\"sugar
Nutmeg

Combine eggs, sugar, milk, vanilla extract or flavoring and cinnamon with a wire whisk. Set aside.

Combine softened cream cheese, sugar, and raspberry puree with hand mixer. Set aside.

Slice each piece of bread almost in half. Using a butter spreader, spread the raspberry filling in the middle of each slice. Dip each piece of bread into egg batter and place on a hot griddle. Cook each side until golden brown. Sprinkle with confectioners\sugar and nutmeg.

Serves 4.

* To make the raspberry puree, cook 1 cup of frozen raspberries with 1 cup of sugar until it is of puree consistency.

Makes approximately4.

* To make the raspberry puree, cook 1 c. of frozen raspberries with 1 c. of sugar until it is of puree consistency.