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Raspberry Stuffed French Toast Recipe

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This recipe for Raspberry Stuffed French Toast, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
david lytle
Added: Thursday, August 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf Egg Bread (or Chellah or French Bread)
8 eggs
1 - 8 oz. pkg. cream cheese
2 cups of fresh raspberries
1 1/2 cups milk or half & half
1/4 cup maple syrup
6 Tbsp. butter, melted

Directions:
Directions:
Directions: Spray casserole dish with Pam. Cube bread, and layer half in a 12" x 8 1/2" pan. Cut cream cheese into cubes and scatter across bread. Distribute raspberries across bread. Layer remaining bread cubes on top. Mix eggs, milk, maple syrup, and melted butter together (use blender). Pour evenly over bread cubes and press bread cubes down to soak up egg mixture. Cover and refrigerate overnight. Bake at 350 degrees for 40 to 50 minutes. Serve with maple syrup.

 

 

 

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