Lindsay House B&B
Raspberry Cheesecake Stuffed French Toast: Breakfast-Brunch
Prep time:10 minutes
1 cup Ricotta Cheese
1/2 cup Raspberry jam
1 dozen slices French Bread
1/4 cup Half and Half
1 teaspoon Vanilla
1/2 cup Fresh or Frozen Raspberries
1 cup ricotta cheese 1/2 cup raspberry jam 12 slices french bread * 8 eggs 1/4 cup half and half 1 teaspoon vanilla 1/2 cup fresh or frozen raspberries Preheat oven to 350. Spray 8 X 8 baking dish with non-stick cooking spray. Mix ricotta cheese and raspberry jam together and spread on 6 pieces of french bread, lay in baking dish.
Spread additional cheese/jam mixture on rest of bread and lay on top of first pieces. Mix eggs, half and half and vanilla together and pour over bread, be sure to press bread down as you pour on eggs, you want the egg mixture to soak into the bread. At this point, you can add fresh or frozen raspberries to the top. Pop in the oven and bake for 20 to 30 minutes. Serve with butter and lemon sauce.
Lemon sauce 1 cup sugar 2 to 3 Tablespoons corn starch 2 cups water 4 Tablespoons butter 1/4 cup lemon juice In a small pan mix cornstarch and sugar, add water and bring to a boil. Remove from heat and add butter and lemon juice. Stir until butter melts, serve over french toast or on the side.
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