Raspberry Stuffed French Toast
Posted by Krista | Under Breakfast, Recipes Saturday Jul 21, 2007- 1 loaf raisin cinnamon bread
- 16 oz. bag frozen or enough fresh raspberries to cover first layer of bread
- 8 oz. cream cheese, softened
- 1 1/2 C milk
- 1 C plain yogurt
- 8-10 eggs, slightly beaten
- 1-2 tsp cinnamon (to taste)
- 2 tsp vanilla
Topping
- 1/4 C soft butter
- 1/2 C brown sugar
In a 9″ x 13 ” greased baking dish, place slices of bread to cover bottom. Arrange raspberries in a layer on top of bread. Spread cream cheese on an equal amount of additional bread slices, which will become the top layer. Place bread, cream cheese side down, onto berries. Mix milk, yogurt, eggs, cinnamon and vanilla together and pour over bread mixture so that it covers top. Cover and refrigerate overnight.
In the morning, preheat oven to 350 degrees. Mix topping and spread on top of layered french toast. Bake for about 50 minutes. Top will be slightly brown and a little crusty when done. Serve drizzled with raspberry sauce or syrup.