Shelly's Recipe

RASPBERRY STUFFED FRENCH TOAST

Category: French Toast

1 (10 oz) pkg unsweetened frozen raspberries, reserve juice
2 (8 oz pkg cream cheese, softened
1 tbsp sugar
1 tsp ground allspice or nutmeg
4 loaves day-old French bread
6 eggs
2 cups milk

Thaw and drain berries. Mix with the next 3 ingredients. Cut ends off the bread. Then cut bread lengthwise, part way through. Pull out a narrow trough of bread in center and fill with cream cheese mixture and close the top over the bottom. Chill overnight or for several days. Can be frozen for up to 1 month as this point.

Mix and beat together the eggs and milk. The amount needed may vary depending on how dry the bread is. Brush melted butter onto a 4-sided shallow cookie sheet. Cut stuffed bread in 1 inch slices and dip into egg mixture. Bake in a preheated oven at 350 for 30-35 minutes, turning once after 20 minutes. Pour small amount of heated Raspberry sauce over toast.

Raspberry sauce: Pour reserved juice into a saucepan. Add 1 1/2 - 2 cups sugar and heat slowly until sugar has dissolved. Boil for several minutes, until syrupy.