Cameo Rose Victorian Country Inn

Black Raspberry Stuffed French Toast: Breakfast-Brunch

Servings: 10

Prep time:20 Minutes

Ingredients:

• 

  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

• 

  Almond Slices

Step 1:

Cut bread slices 1.5 inch thick and slice a pocket in each slice.

Step 2:

Filling: Blend cream cheese, jam and ricotta cheese. Spread filling in pockets and add some fresh whole berries in pockets.

Step 3:

Egg Batter: Beat eggs, cinnamon, cream, sugar and vanilla extract.

Step 4:

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.

Step 5:

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.