Raspberry Cheesecake Stuffed French Toast


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

  • 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.

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