Temps de cuisson: 75 Minutes Portions: 10
12 Slices Fresh Baked or French Bread
8 oz Cream Cheese
2 cups Raspberries; fresh or frozen
1 Thinly Sliced Medium Apple
1 3/4 cups Milk
1/3 cup Maple Syrup
1 cup Sugar
2 tablespoons Cornstarch
1 cup Cold Water
1. Preheat oven to 350. Grease a 9 x 13 baking pan; you can also use 9x9 pan for thicker toast. Place ½ of cubed bread into prepared pan. Sprinkle cream cheese cubes over bread cubes: now sprinkle with raspberries. Then place a layer of thinly sliced apples on top of raspberries. Top with remaining cubed bread.
2. In a blender or mixer, mix eggs milk and syrup. Pour over top of bread: press down on the bread cubes, using a spatula, to make sure all liquid is soaked up. Cover pan with foil. This can be prepared ahead of time and placed in the fridge until ready to bake.
3. Bake for 30 minutes; Uncover and bake an additional 25 minutes or until top is browned and center is set. Let set 5 minutes to cool and cut into 3” squares.
4. Sauce; On medium heat bring sugar, cornstarch and water to boil; stir until thickened. Add 1 cup washed raspberries and butter (optional). Heat until sauce is red; about 1 minute.
We cut into about 3” squares, place one square on plate, top with raspberry sauce, then top with another 3” square and more raspberry sauce and then top with vanilla ice cream or whipped cream.
If you are anything like me, you tend to experiment with different fruits…strawberry and peach are also yummy! The Inn At Merridun in Union, South Carolina is one of Wendy’s and mine favorite spots. The inspiration for this recipe came from their table…Thanks, Peggy !