Raspberry Cheesecake Stuffed French Toast recipe

6 servings

1 cup milk

2 tablespoons vanilla extract

1 cup white sugar

2 tablespoons cinnamon

4 eggs, beaten

1 cup raspberry puree

4 ounces cream cheese, softened

1 loaf French bread, cut into 1 inch slices

butter

confectioners' sugar for dusting

nutmeg, for topping

In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended.

Set aside.

In a separate bowl, cream together raspberry puree and cream cheese until smooth.

Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.

Melt butter over medium heat in a large skillet or griddle.

Dip bread into egg mixture, coating thoroughly.

Cook until well-browned on both sides, about 5 minutes.

Dust with confectioners' sugar and nutmeg.

Serve immediately.