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Stuffed French Toast with Raspberry Sauce Recipe

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

Contributor:  
Contributor:  
Lesley Champlin Dudley
Added: Wednesday, September 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
3/4 c. ricotta cheese - at room temp.
1 pkg. (3 ounce) cream cheese- at room temp.
1 t. almond extract
2 T. sugar
1 loaf French or Italian bread, cut into 1 & 1/2 inch slices
8 eggs and 2/3 c. half and half
1 T. butter

Sauce:
1 pkg. (10 ounces) deluxe red raspberries, thawed and drained (reserving the juice)
1/2 c. sugar
2 T. raspberry jam

Directions:
Directions:
In medium bowl, combine ricotta, cream cheese, almond extract and sugar; stir until well blended.
Make a pocket in each bread slice by cutting through center of top crust down into bread to within 3/4-inch from edges, being careful not to cut through sides. Fill pocket with 1 to 2 T. of filling. Repeat with remaining bread. In medium bowl, whisk together eggs with half' and half until well blended. Dip each side of bread into egg mixture until well coated. Melt butter in large skillet over medium-high heat. Place bread slices into skillet and fry both sides until golden brown and filling is warm, about 6 -8 minutes. Combine juice from raspberries and mix with sugar, add raspberries and bring to boil; then lower heat to simmer 7-8 minutes, allowing mixture to slightly thicken. Serve with whip cream.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Very good!

 

 

 

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