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This recipe for RASPBERRY CREAM FRENCH TOAST, by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 cup maple syrup
1 large loaf French bread
8 oz. cream cheese
2 cups whole milk
8 eggs
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla
1 pint fresh raspberries
8 oz. frozen whip cream

12 oz. frozen raspberries
3 tbsp. sugar
3 tbsp. water
1 tbsp. corn starch

In a 9x13" sprayed baking dish, pour syrup over bottom. Dice bread into 1 to 1-1/2" cubes. Place 1/2 of bread cubes over syrup. Sprinkle 1/2 raspberries over bread; add remaining bread cubes.

Whisk together eggs, milk, cinnamon, nutmeg, vanilla; pour over top. Use spatula and press down to soak up egg mixture. Top with remaining raspberries. Cover and refrigerate overnight.

Bake covered with foil in preheated oven at 350 for 40 minutes. Remove foil and bake 20 minutes longer. Serve with sauce or whipping cream.

To prepare sauce, place all ingredients in sauce pan over low heat and cook until it thickens, stirring often.




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