RASPBERRY STUFFED FRENCH TOAST
From CAMEO ROSE: MADISON'S VICTORIAN COUNTRY INNCooking Time:
20 MinutesYield:
Makes 10 large thick slicesIngredients
- 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.