BERRY-STUFFED FRENCH TOAST

Berry-Stuffed French Toast image

Both kids and grown-ups will enjoy the creamy filling and sweet syrup that flavor these French toast sandwiches. Vary the recipe by substituting fresh blueberries and strawberries and the corresponding jam. -Monica & Lisa Hannahan, Dayton, Ohio

Provided by Taste of Home

Categories Breakfast Brunch Lunch

Time 50m

Yield 9 servings.

Number Of Ingredients 16

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Ingredients

RASPBERRY SYRUP:
2 cups fresh raspberries or frozen unsweetened raspberries, thawed
3/4 cup packed brown sugar
3 tablespoons butter
1 teaspoon ground cinnamon
1-1/2 teaspoons vanilla extract
FRENCH TOAST:
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
18 slices sourdough bread
1/2 cup raspberry preserves
1 teaspoon vanilla extract
6 large eggs
1/4 cup half-and-half cream
1-1/2 teaspoons ground cinnamon
Confectioners' sugar and additional raspberries, optional

Steps:

For syrup, combine raspberries, brown sugar, butter and cinnamon in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until syrup reaches desired consistency, 5-7 minutes. Remove from the heat and stir in vanilla; set aside. , In a bowl, beat cream cheese and sour cream. Spread about 3 tablespoons on each slice of bread. Combine preserves and vanilla; spread over cream cheese mixture on nine slices. Top with remaining bread, cream cheese side down, to make a sandwich. , In a shallow bowl, combine the eggs, cream and cinnamon. Dip both sides of bread into egg mixture. Cook on a hot greased griddle until golden brown, 3-4 minutes on each side. , Cut in half diagonally. Serve with raspberry syrup. If desired, sprinkle with confectioners' sugar and garnish with raspberries.

Nutrition Facts : Calories 513 calories, Fat 21g fat (11g saturated fat), Cholesterol 192mg cholesterol, Sodium 562mg sodium, Carbohydrate 68g carbohydrate (32g sugars, Fiber 4g fiber), Protein 13g protein.