OVERNIGHT FILLED FRENCH TOAST WITH RASPBERRY SAUCE

Overnight Filled French Toast with Raspberry Sauce image

A creamy, cranberry filling peeks out from tender slices of French toast. The raspberry sauce provides even more color and fruity flavor.

Provided by By Betty Crocker Kitchens

Time 9h5m

Yield 6

Number Of Ingredients 14

Ingredients

12 slices French bread, 1 1/2 inches thick
2 packages (3 oz each) cream cheese, softened
2 tablespoons sugar
2 tablespoons orange marmalade
1/2 cup dried cranberries
8 eggs
2 cups milk
1/4 cup sugar
1/4 teaspoon salt
3 tablespoons butter or margarine, melted
1 package (10 oz) frozen sweetened raspberries, thawed
2 teaspoons cornstarch
2 tablespoons sugar
2 tablespoons orange marmalade

Steps:

Spray 13x9-inch glass baking dish with cooking spray. Cut almost through each bread slice, cutting from top crust to--but not through--bottom crust. In small bowl, stir together cream cheese, 2 tablespoons sugar, 2 tablespoons marmalade and the cranberries. Open bread slices enough to spread 1 heaping tablespoon cheese mixture evenly on 1 cut surface of each slice. Press bread slices together. Place in baking dish.
In medium bowl, beat eggs, milk, 1/4 cup sugar and the salt with wire whisk until well blended. Pour over bread; turn slices carefully to coat. Cover and refrigerate at least 8 hours or overnight.
Heat oven to 425°F. Drizzle melted butter over bread. Bake uncovered 20 to 25 minutes or until golden brown.
Meanwhile, drain juice from raspberries into 1-cup glass measuring cup; add enough water to measure 3/4 cup. In 1-quart saucepan, stir together juice mixture, cornstarch, 2 tablespoons sugar and 2 tablespoons marmalade. Heat to boiling, stirring occasionally; remove from heat. Cool 15 minutes. Stir in raspberries. Serve sauce with French toast.

Nutrition Facts : Calories 790, Carbohydrate 107 g, Cholesterol 335 mg, Fat 3, Fiber 6 g, Protein 25 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 39 g, TransFat 1 1/2 g