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|Raspberry Cheesecake Stuffed French Toast|
"I came up with this recipe one morning even as making ready breakfast for guests at my bed and breakfast. It became one in all our maximum requested dishes and I later protected it in our resort's cookbook!"
- 1 cup milk
- 2 tablespoons vanilla extract
- 1 cup white sugar
- 2 tablespoons cinnamon
- four eggs, overwhelmed
- 1 cup raspberry puree
- 4 ounces cream cheese, softened
- 1 loaf French bread, cut into 1 inch slices
- confectioners' sugar for dusting
- nutmeg, for topping
|Prep : 20M||Cook : 6M||Ready in : 30M|
- In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs till well blended. Set aside. In a separate bowl, cream collectively raspberry puree and cream cheese till smooth. Make 'sandwiches' via reducing each slice of bread in half and spreading raspberry-cheese mixture inside the center, then pinnacle with the other half.
- Melt butter over medium warmth in a big skillet or griddle. Dip bread into egg mixture, coating very well. Cook until properly-browned on each facets, approximately 5 mins. Dust with confectioners' sugar and nutmeg. Serve straight away.
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