Black Raspberry Stuffed French Toast
Total preparation time: 20 Minutes
Serves: 10Ingredients:
- 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
Steps:
- 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.