Overnight Filled French Toast with Raspberry Sauce

By á-6636

Ingredients

• French Toast:
• 12 slices French bread, 1 1/2 inches thick
• 2 pkg. (3 oz each) cream cheese, softened
• 2 TBSP sugar
• 2 TBSP orange marmalade
• 1/2 c. dried cranberries
• 8 eggs
• 2 c. milk
• 1/4 c. sugar
• 1/4 tsp. salt
• 3 TBSP butter or margarine, melted
• Raspberry Sauce:
• 1 pkg. (10 oz) frozen sweetened raspberries, thawed
• 2 tsp. cornstarch
• 2 TBSP sugar
• 2 TBSP orange marmalade

Preparation

Step 1

Spray 9 x 13 inch glass baking dish with cooking spray. Cut almost through each bread slice, cutting from top crust to – but not through – bottom crust. In small bowl, stir together cream cheese, 2 tablespoons sugar, 2 tablespoons marmalade and the cranberries. Open bread slices enough to spread 1 heaping tablespoon cheese mixture evenly on 1 cut surface of each slice. Press bread slices together. Place in baking dish. In medium bowl, beat eggs, milk, ¼ cup sugar and the salt with wire whisk until well blended. Pour over bread; turn slices carefully to coat. Cover and refrigerate at least 8 hours or overnight. Heat oven to 425º. Drizzle melted butter over bread. Bake uncovered 20 to 25 minutes or until golden brown. Meanwhile, drain juice from raspberries into 1-cup glass measuring cup; add enough water to measure ¾ cup. In 1-quart saucepan, stir together juice mixture, cornstarch, 2 tablespoons sugar and 2 tablespoons marmalade. Heat to boiling, stirring occasionally; remove from heat. Cool 15 minutes. Stir in raspberries. Serve sauce with French toast.