1 (8 ounce) package cream cheese, softened
12 (3/4 inch thick) slices day-old bread
1 cup raspberries
(this can be fresh, frozen thawed & drained, even preserves will work in a pinch!)
3 eggs, beaten
3/4 cup half and half, light cream or milk
3 tablespoons sugar
1/2 teaspoon vanilla
dash salt
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Spread cream cheese evenly over one side of each slice of bread. Top half
of slices of bread with raspberries. Top with remaining bread slices,
cream cheese side down, to make “sandwiches.” Combine beaten eggs, half
and half, sugar, vanilla, and salt in a shallow bowl. Dip each sandwich
in egg mixture, turning carefully to coat both sides. Place sandwiches in
greased 15x10x1 inch baking pan. Pour remaining mixture over sandwiches
and bake in 425-degree oven for 15 minutes. Turn once after 10 minutes.
Serve warm with maple syrup, if desired.
Makes 6 servings.
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