Triangle Ranch Raspberry Cream French ToastFrom TRIANGLE RANCH BED & BREAKFAST NEAR BADLANDS NATIONAL PARK, SOUTH DAKOTA
Prep Time:30 minutes
Cooking Time:40 minutes
This stuffed french toast is the easy "overnight" variety combining the flavors of grandma's bread pudding, a fruit danish pastry and a carmel roll. Too good for just breakfast. Can be a dessert topped with ice cream.
- 1 loaf sourdough french bread
- 12 oz. cream cheese (softened)
- 1 12-18 oz. jar raspberry preserves
- 1 1/2 cups half n half
- 1 1/2 cups milk
- 6 lg. eggs (beaten)
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1 tsp. vanilla
- 2/3 cup brown sugar
- 1/2 cup white sugar
- 2 tsp. cinnamon
- 2 tsp. vanilla
- 1/2 cups chopped walnuts or pecans
Prepare 9 x 13 metal pan by spraying with cooking spray (using the full loaf will make 2 pans)
First 3 ingredients: Slice bread in 1" slices. Spread half of the slices about 1/4 in. thick with softened cream cheese. Spread a generous layer of preserves (any fruit filling of your choice) on top. Top with the extra slices to make sandwiches.
Arrange sandwiches in pan.
Next 6 ingredients: In large bowl beat eggs, liquids, spices and vanilla. Pour mixture over pan of sandwiches, cover and refrigerate at least 4 hours or overnight.
Last 5 ingredients (struesel topping): Toss all ingredients together until crumbly. Can be made ahead and stored in airtight container.
Preheat oven to 350 degrees.
Before baking, top each sandwich with 2 tbsp. maple syrup and sprinkle generously with struesel.
Test for doneness by inserting table knife. If comes clean it's done. Let set for 5 minutes after removing from oven.
Serve with a sprinkle of confectioner's sugar and warmed syrup on the side.