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RASPBERRY STUFFED FRENCH TOAST

From CAMEO ROSE: MADISON'S VICTORIAN COUNTRY INN

Cooking Time:

20 Minutes

Yield:

Makes 10 large thick slices

Ingredients

  • 1 Large Loaf of Italian Bread
  • 1 package of lite cream cheese.
  • 2 tablespoon raspberry jam
  • 1/4 cup lite ricotta cheese
  • 5 fresh extra large eggs
  • 1 cup heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon sugar
  • 1 teaspoon cinnamon
  • 1 pint fresh raspberries
  • 1/2 cup water
  • 1/3 cup sugar.
  • 1 tsp lemon juice

Directions

1-Large Loaf of Italian Bread: Cut bread into 1 1/2 inch thick slices. Slice a "pocket" in each slice.

Blend Filling:
1-package of lite cream cheese.
2 tablespoon raspberry jam to lightly sweeten.
1/4 cup lite ricotta cheese to soften filling.

Beat Batter:
5 fresh extra large eggs.
1 cup heavy whipping cream.
1 teaspoon of pure vanilla extract.
2 tablespoon of sugar.
1 teaspoon cinnamon.

Raspberry Puree Topping:
1 pint fresh raspberries blended and strained into a sauce pan to remove the seeds.
Add 1/2 cup water.
Add 1/3 cup sugar.
Add 1 tsp. of lemon juice

Bring to boil while stirring, then simmer and stir.
If necessary, thicken with a small mix of cornstarch & water paste.

Spread filling in bread pockets.
Add whole fresh raspberries on spread.
Dip filled bread into the egg batter.
Melt some margarine on hot Teflon coated grill - 300 degrees and
Grill toast about 3 to 3&1/2 min. per side until golden brown.
Cut slices in half.
Top with fresh raspberries, a couple tablespoons of sauce, a dollop of whipped cream, and some sliced almonds.

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