Raspberry Stuffed French Toast

By KDCooks

Ingredients

• 8 medium-thick slices - brioche, challah, or other egg bread
• 2 eggs
• 2¼ cups fat-free
• pinch of salt
• ¼ teaspoon vanilla extract
• 2 tablespoons sugar
• 4 slices cream cheese, from block
• Unsalted butter
• ½ cup raspberries, fresh or thawed frozen

Preparation

Step 1

Slice the bread into 8 pieces.

In a bowl, whisk the eggs until foamy. Add the milk, salt, vanilla and sugar and whisk to blend.

Pour into a sheet pan with sides. Arrange the bread slices in the pan in a single layer and let soak.

Meanwhile, using a sharp knife, cut the cream cheese into 4 slices.

Heat a large skillet or griddle over medium-high heat. Add about 1 tablespoon of butter and melt until foamy.

Arrange the soaked bread slices in the skillet. Cook until lightly browned on each side.

Lay 1 slice of cream cheese on 4 of the bread slices and then place some of the raspberries on top of the cheese.

Top with another slice of bread and press firmly with the back of a spatula. T

Warm through until cheese has softened.

Top with a few extra raspberries and serve warm.