Stuffed French Toast
By Shane Alexander
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Medium
Ingredients
- 8 Oz. of Cream Cheese, Softened
- 2/3 Cup of Powdered Sugar
- 2 Teaspoons of Almond Extract
- 2 Tablespoons of Milk
- 2 Cups of Raspberries
- 1/4 Cup of Slivered Almonds
- 12-16 Slices Stale French Bread
- 4 Eggs
- 1 Cup of Half and Half
Directions
- In a large bowl, mix the cream cheese, powdered sugar, almond extract, and milk. Add milk a tablespoon at a time to reach desired consistency.
- Lay slices of bread out in pairs and spread mixture evenly on all of them. On one side of each pair put raspberries and almonds.
- Fold the pieces of bread together to form a sandwich.
- In another bowl whisk together eggs, half and half, and a pinch of salt.
- Preheat the griddle to medium heat.
- Soak both sides of each sandwich in the egg mixture and set aside to rest.
- Melt butter on the griddle and place each stuffed French toast on the griddle and cook until each side is browned and cooked through.
- Remove from heat, dust with powdered sugar, top with any remaining raspberries and almonds, and maple syrup.
