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Category: French Toast
Prep Time: Cook Time: Total Time:
18 slices sourdough bread
1 (8 oz) pkg cream cheese, softened
18 slices sour dough
1/2 cup sour cream
8 oz raspberry preserves
1 tbsp Chambord liqueur
1/4 cup half-and-half
1 tsp cinnamon
1/2 tsp nutmeg
5 large eggs
1 tsp orange zest
1 tbsp butter
Raspberry sauce
1 1/2 tbsp Chambord liqueur
2 cups fresh/frozen raspberries
1/2 tsp cinnamon
3/4 cup brown sugar
3 tbsp butter
Match slices of bread into pairs. Mix together cream cheese and sour cream and spread on each slice of bread. Mix together preserves with 1 tbsp Chambord. Spread a layer of mixture between 2 slices of bread and make a sandwich. Set sandwiches aside.
In a bowl, whisk together half-and-half and next 4 ingredients until mixture is smooth. Spray frying pan with cooking spray and butter. One at a time, dip each sandwich in egg wash. Saute each side until golden brown, about 2 minutes.
Raspberry sauce: On low heat, cook raspberries, brown sugar, butter and cinnamon until it becomes a consistent syrup. Stir in Chambord.
To serve: Cut finished sandwiches in a bias and place on a plate. Sprinkle with powdered sugar and spoon sauce over bread. Serve immediately. Garnish with fresh fruit like melon, pineapple, kiwi or orange slices. Serves
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STUFFED RASPBERRY FRENCH TOAST
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Category: French Toast
Prep Time: Cook Time: Total Time:
18 slices sourdough bread
1 (8 oz) pkg cream cheese, softened
18 slices sour dough
1/2 cup sour cream
8 oz raspberry preserves
1 tbsp Chambord liqueur
1/4 cup half-and-half
1 tsp cinnamon
1/2 tsp nutmeg
5 large eggs
1 tsp orange zest
1 tbsp butter
Raspberry sauce
1 1/2 tbsp Chambord liqueur
2 cups fresh/frozen raspberries
1/2 tsp cinnamon
3/4 cup brown sugar
3 tbsp butter
Match slices of bread into pairs. Mix together cream cheese and sour cream and spread on each slice of bread. Mix together preserves with 1 tbsp Chambord. Spread a layer of mixture between 2 slices of bread and make a sandwich. Set sandwiches aside.
In a bowl, whisk together half-and-half and next 4 ingredients until mixture is smooth. Spray frying pan with cooking spray and butter. One at a time, dip each sandwich in egg wash. Saute each side until golden brown, about 2 minutes.
Raspberry sauce: On low heat, cook raspberries, brown sugar, butter and cinnamon until it becomes a consistent syrup. Stir in Chambord.
To serve: Cut finished sandwiches in a bias and place on a plate. Sprinkle with powdered sugar and spoon sauce over bread. Serve immediately. Garnish with fresh fruit like melon, pineapple, kiwi or orange slices. Serves
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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