Raspberry/Blueberry Stuffed French Toast

By á-830

Ingredients

• Sauce:
• 8 oz cream cheese, softened and whipped
• Fresh blueberries
• Raspberry preserves
• Loafs of French bread
• 6-8 XL eggs
• 1 cup half & half
• 1 teaspoon vanilla
• ½ stick unsalted butter
• ½ cup brown sugar
• ¼ cup maple syrup
• Mix together in small sauce pan until well mixed.

Preparation

Step 1

Spray 11” by 13” Pyrex pan with no-stick spray. Slice bread ½” to ¾” thick. Spread cream cheese on half of slices. Place in pan and then press blueberries into cream cheese. Spread remaining slices of bread with raspberry preserves and place, preserve side down, on top of bread in pan to make sandwiches. Beat eggs and add half & half and vanilla. Pour slowly over sandwiches, making sure to cover each sandwich. Turn sandwiches over to soak up egg mixture. Drizzle with syrup and bake in 350 degree oven for approximately 20 minutes, or until tops of sandwiches are crisp and brown

Serve two sandwiches on warmed plate, sprinkled with powdered sugar and topped with a few blueberries and raspberries. May serve with maple syrup. Goes well with FDLM bacon.