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Raspberry and Almond-Filled Baked French Toast with Yogurt Cream Recipe

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This recipe for Raspberry and Almond-Filled Baked French Toast with Yogurt Cream, by , is from The Brandt/Awsumb Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Swanson
Added: Sunday, March 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 C. Whole Raw Almonds, blanched
1 T. All-purpose Flour
1/2 C. (2 stick) Butter, room temperature
1/2 C. plus 2 tablespoons sugar, divided.
4 large Egg Yolks, divided
1 1/2 tsp. Almond Extract
Pinch of Salt
1 (1-pound) Loaf day-old French bread
3/4 C. premium raspberry preserves
6 large Eggs
1 1/4 C. Milk
1 tsp. Vanilla extract
1/2 C. (1 stick) Butter, melted
1/2 C. Heavy Whipping Cream
1 C. thick Vanilla or Honey-flavored Yogurt
Fresh raspberries

Directions:
Directions:
First, make the almond filling by placing almonds and flour in the bowl of a food processor or in a blender. Grind them to a fine powder. Transfer the almond powder to a mixing bowl. Add 1/2 C. room temperature butter, 1/2 C. sugar, 2 Egg yolks, almond extract and salt. Use an electric hand mixer to blend the ingredients until fluffy. Chill the almond filling while continuing on with the recipe.
Cut 8 slices of bread, each 3/4-inch thick. Lay each slice on work surface and cut in half horizontally to make 16 thin slices of bread. A serrated knife works best for this job.
Spread half the slices with about 1 1/2 Tablespoons of almond filling. Spread the remaining slices generously with raspberry preserves. Make 8 sandwiches, bring 1 almond-coated side and 1 raspberry-coated side together for each one. Place sandwiches on a 15X10-inch jelly roll pan.
Beat together 6 eggs, remaining 2 egg yolks, 1 1/4 C. Milk, remaining 2 tablespoons sugar and vanilla. Pour egg mixture over sandwiches in pan. Let stand a few minutes. Turn sandwiches over and let stand until all Egg mixture has been absorbed. Place in freezer, uncovered, until firm. Transfer to freezer-strength plastic zip-top bags. Return to freezer.
To serve, preheat oven to 500. Place frozen sandwiches on well-greased rimmed baking sheet. Use some of the 1/2 C. melted Butter to brush over the top of each sandwich. Bake at 500 for 8 minutes. Turn slices, brush with remaining melted butter, and bake 5 to 10 minutes longer, until light brown. Almond filling will be just starting to ooze out of the sandwiches.
While French toast is baking, whip the cream to stiff peaks. Gently stir in the yogurt.
Serve French toast piping hot with Yogurt Cream and fresh berries.

 

 

 

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