• If you're looking for a sweet breakfast recipe, try Michelle C.'s Berry Stuffed French Toast.

Ingredients

  • 2 cups unsweetened raspberries
  • 3/4 cup Domino® or C&H® Pure Cane Dark Brown Sugar
  • 3 tablespoons butter
  • 1 teaspoon ground cinnamon
  • 1-1/2 teaspoons vanilla extract
  • FRENCH TOAST:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sour cream
  • 18 slices sourdough bread
  • 1/2 cup raspberry preserves
  • 1 teaspoon vanilla extract
  • 6 eggs
  • 1/4 cup half-and-half cream
  • 1-1/2 teaspoons ground cinnamon
  • Domino® or C&H® Pure Cane Powdered Sugar and additional raspberries and bananas, optional
5 (Rated by 1 moms)
PREP TIME 20 Min READY IN 55 Min
COOK TIME 35 Min SERVINGS 9
MAIN INGREDIENT Fruit
MEAL/COURSE Breakfast
COOKING METHOD Stove-Top

Preparation

  1. For syrup, combine raspberries, brown sugar, butter and cinnamon in a saucepan.
  2. Bring to a boil.
  3. Reduce heat; simmer, uncovered, for 5-7 minutes or until syrup is desired consistency.
  4. Remove from the heat and stir in vanilla; set aside.
  5. In a bowl, beat cream cheese and sour cream.
  6. Spread about 3 tablespoons on each slice of bread. Combine preserves and vanilla; spread over cream cheese mixture on nine slices.
  7. Top with remaining bread, cream cheese side down, to make a sandwich.
  8. In a shallow bowl, combine the eggs, cream and cinnamon.
  9. Dip both sides of bread into egg mixture.
  10. Cook on a hot greased griddle for 3-4 minutes on each side or until golden brown.
  11. Cut in half diagonally.
  12. If desired, sprinkle with confectioners' sugar and garnish with raspberries.
  13. Serve with raspberry syrup.

Rating

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