Raspberry-Stuffed French Toast

Name: Raspberry-Stuffed French Toast
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 1 loaf brioche bread or 1 loaf challah (or other egg bread); 4 eggs; 2 cups milk; 2/3 cup heavy cream; 1 pinch salt; 1/2 teaspoon pure vanilla extract; 1/2 cup granulated sugar; 8 ounces very cold cream cheese, in one block; unsalted butter; 1 cup fresh raspberries or 1 cup thawed frozen raspberries; confectioners' sugar

Submitted by Hey Jude

"This is a rich and decadent breakfast dish. I like to make this on 'holiday mornings', such as Easter. I've used strawberries in place of the raspberries at times."

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Ready In:: 40mins
Ingredients:: 11
Serves:: 6

ingredients

1 loaf brioche bread or 1 loaf challah (or other egg bread)
4 eggs
2 cups milk
²⁄₃ cup heavy cream
1 pinch salt
¹⁄₂ teaspoon pure vanilla extract
¹⁄₂ cup granulated sugar
8 ounces very cold cream cheese, in one block
unsalted butter
1 cup fresh raspberries or 1 cup thawed frozen raspberries
confectioners' sugar

directions

Cut the bread into 12 slices and put 6 plates in the oven to warm at 200°.
Whisk the eggs until foamy; add the milk, cream, salt, vanilla and sugar and whisk to blend; pour into a sheet pan with sides (jelly roll pan); arrange the bread slices in the pan in a single layer and let soak.
Meanwhile, using a sharp knife, slice the cream cheese into 12 thin slices.
Heat a large skillet or griddle over medium-high heat; add about 1 tablespoon of butter and heat until melted and foamy.
Working in two batches, if necessary, arrange half the soaked bread slices in the skillet; cook until golden brown, 3-5 minutes; lay 2 slices of cream cheese on each slice of bread, then place 1/6 of the raspberries on top of the cheese; cover each with another slice of soaked bread and press firmly with a spatula.
Turn the'sandwich' over and brown on the other side, about 3 minutes more.
Transfer to warmed plates, sprinkle lightly with confectioners' sugar and serve.

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Reviews

WOW!!! What else can I say? I made this for our Easter morning brunch and it was amazing! I used challah bread, light cream cheese and fresh raspberries. We also topped it off with a bit of dark, pure maple syrup. Next time we would go a little lighter on the cream cheese and perhaps eat half as much. The slices of bread were really large, so each "sandwich" would have done 2 people as it is definitely not a "light" dish and we found ourselves stuffed in the end! (Not that we stopped eating it mind you - it was way too good!) Thanks Hey Jude!

Just Call Me Martha
Oh YUMMY! I should have taken the warning that this was going to be HUGE! Each "piece" took up almost a whole plate! It was delicious though! Thank you so much!

TUMaggieMay