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Raspberry Cream Cheese French Toast

Source of Recipe

net


List of Ingredients

RASPBERRY CREAM CHEESE FRENCH TOAST
1 loaf cinnamon raisin whole grain bread
2 (16-ounce) bags frozen or enough fresh raspberries to cover first layer of bread
1 (8-ounce) cream cheese (I use reduced fat, but it doesn't matter - taste-wise)
1-1/2 Cups milk (skim, whole, whatever, or can use soy milk)
1 Cup plain low-fat yogurt
8 to 10 eggs (depends on how big they are)
1 to 2 teaspoon cinnamon (depends on how much you like cinnamon)
2 teaspoons vanilla

Topping Ingredients:

1/4 Cup soft butter
1/2 Cup brown sugar
2 tablespoons pure maple syrup

In a 9 x 13-inch greased baking dish, place slices of bread to cover bottom. Add berries to thoroughly cover bread. Spread all cream cheese on what will be the top layer of bread. Place cream cheesed side down onto berries. Mix all liquid together and pour over bread mixture so that it covers top. Cover and refrigerate overnight.

Next morning, preheat oven to 350�F. Mix topping and spread on top of layered French toast. Bake for about 50 or so minutes. Top will be slightly brown and kind of crusty when done. Serve with pure maple syrup and or yogurt

Can also use cherries, frozen or fresh, and rhubarb in spring, but if rhubarb is used, it should be simmered briefly in a small amount of water on stovetop to take the rawness out of it. In fall I use apples, but that's a different process. I saut� them first with cinnamon and (organic sugar cane natural) in a little olive oil and spread them on the bottom of the pan. Then the cream cheese goes in the middle, and I top it with more of the apple mixture. This is delicious as well, and cranberries, raisins, walnuts or pecans can be added to the apples.









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Recipe