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.
Ingredients 12 slices Sara Lee® Artesano™ Bread1 cup milk1 tsp vanilla extract¼ cup white sugar½ tsp cinnamon4 large eggs (beaten)¼ cup raspberry puree4 oz cream cheese (softened)¼ cup butterconfectioners' sugar
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.