Razz-Cheese Stuffed French Toast Recipe
For a deliciously decadent breakfast, you can’t go wrong with a batch of raspberry puree and cream cheese-stuffed French toast made with Artesano™ Bread.
Servings
6
Time
30+ Minutes
Ingredients
- 12 slices Sara Lee® Artesano™ Bread
- 1 cup milk
- 1 tsp vanilla extract
- ¼ cup white sugar
- ½ tsp cinnamon
- 4 large eggs (beaten)
- ¼ cup raspberry puree
- 4 oz cream cheese (softened)
- ¼ cup butter
- confectioners' sugar
Directions
- In large bowl, whisk milk, vanilla, sugar and cinnamon in beaten eggs until blended smoothly, then set aside. Blend 1 cup frozen or fresh raspberries and pass through a fine mesh strainer; discard seeds. In smaller bowl, mix cream cheese and raspberry puree until smooth. Spread 1 rounded tbsp of raspberry-cream cheese mix on a slice of bread, top with another slice of bread. Dip prepared bread into egg mixture. Melt 1 tbsp butter in a hot skillet, add egg-dipped bread to skillet, cook until lacy and golden brown on both sides (about 5 minutes). Cut into triangles, dust with confectioners' sugar.