Recipe: Appetizing Raspberry Cream Cheese Stuffed French Toast

Raspberry Cream Cheese Stuffed French Toast. Try The McCormick® Recipe For A Delicious Taste. Use Your Favorite Bread & McCormick® Spices For A Delicious French Toast Meal. Spread cream cheese evenly over one side of each slice of bread.

Combine beaten eggs, half-and-half, sugar, vanilla, and salt in shallow bowl. Place another slice of soaked bread on top and press firmly with the back of a spatula. In a separate bowl, cream together raspberry puree and cream cheese until smooth. You can have Raspberry Cream Cheese Stuffed French Toast using 14 ingredients and 6 steps. Here is how you cook that.

Ingredients of Raspberry Cream Cheese Stuffed French Toast

1. It's 1 Cup of Raspberries Fresh.
2. You need 2 Tablespoons of Sugar.
3. You need 4 Ounces of Cream Cheese , softened.
4. You need 1 of Loaf Bread of , such as challah or a soft Italian.
5. Prepare 1 of Egg , large.
6. You need 3/4 Cup of Milk.
7. It's 2 Tablespoons of Butter , unsalted melted.
8. You need 1 Teaspoon of Vanilla Extract.
9. You need 1/4 Cup of Flour.
10. It's 1/4 Teaspoon of Cinnamon , ground.
11. Prepare 1/4 Teaspoon of Salt.
12. Prepare of Maple Syrup.
13. Prepare of Berries.
14. It's of Sugar Powdered.

Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half. This raspberry cream cheese stuffed french toast is the kind of food that weekends are made for. It's perfect for a lazy morning where the light is a bit grey, and the air is a bit damp, and you've got a big mug of coffee to go with it. Heat griddle or frying pan over medium heat and spray with non-stick cooking spray.

Raspberry Cream Cheese Stuffed French Toast step by step

1. To make the filling, combine the raspberries and sugar in a medium bowl. Mix well and set aside to macerate for about 15 minutes. Stir in the cream cheese until well blended..
2. To prepare the toast, take your loaf and cut four thick slices; making each about 1 1/2-2 inches thick. With a small knife, carefully cut a slit in the top center of each slice to create a pocket, taking care not to cut all the way through to the other side..
3. In a shallow baking dish or pie plate, whisk together the egg and milk. Whisk in the melted butter and vanilla. Stir in the flour, cinnamon, and salt and whisk until smooth (You'll likely have some flour bits no matter how much you whisk, that's fine!)..
4. Heat a large skillet over medium heat. Fill the pocket of each slice of bread with some of the filling mixture. Place the filled slices of bread in the egg mixture, one or two at a time, soaking about 30-40 seconds per side. Remove the bread to a plate and allow the excess batter to drip off..
5. Add 1 tablespoon of butter to the heated skillet and swirl to coat. Add the filled slices of toast to the skillet in a single layer. Cook until light golden brown and crisp, about 1-2 minutes per side. Repeat with the remaining slices of bread, adding more butter to the skillet as needed..
6. Serve immediately with maple syrup, powdered sugar, and fresh raspberries, as desired..

Spread cream cheese on one slice of bread, and jam on the other. Place cream cheese slice (spread sides together) on the jam slice to form a sandwich. In a shallow bowl large enough to fit your bread, whisk together remaining ingredients until well blended. 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. Challah bread is cut into pieces and layered then topped with cream cheese and raspberries and then another layer of bread.