Cameo Rose Victorian Country Inn
Black Raspberry Stuffed French Toast: Breakfast-Brunch
Prep time:20 Minutes
1 1/2 Large Loaf Italian Bread
1 - Pkg box Light Cream Cheese
2 tablespoons Black Raspberry Jam
1/4 cup Lite Ricotta Cheese
5 X-Lg Eggs
1 cup Heavy Whipping Cream
1 teaspoon Pure Vanilla Extract
2 tablespoons Sugar
1 teaspoon Cinnamon
1 quart Fresh Black Raspberries
1 teaspoon Lemon Juice
1 cup Water
Cut bread slices 1.5 inch thick and slice a pocket in each slice.
Filling: Blend cream cheese, jam and ricotta cheese. Spread filling in pockets and add some fresh whole berries in pockets.
Egg Batter: Beat eggs, cinnamon, cream, sugar and vanilla extract.
Black Raspberry Puree Topping: Blend 1-pint of fresh black raspberries in blender (we pick them along our trails). Strain out seeds. Add to 1 cup water, 1/3 cup sugar and 1 teaspoon lemon juice. Cook to a boil, stirring often; then simmer. If necessary, thicken with a small mix of cornstarch and water paste.
Dip filled-bread in egg batter. Melt some margarine and butter on 300 degree Teflon coated grill. Grill each side for 3 minutes or more until golden brown. Cut slices in half. Top with some of the fresh black raspberries, a couple tablespoons of sauce, a dollop of whipped cream on each half-slice, and some sliced almonds. Serrve with a side of ham or sausage. Enjoy.