I love breakfast. Seriously, the best meal of the day…love it. This recipe was a huge hit with my kids. And, a word to the wise…you definately do not need to put maple syrup on top. Just stick with icing sugar. This serves about 6 people…enjoy!
- 1 cup – milk
- 2 tablespoons – vanilla extract
- 1 cup – white sugar
- 2 tablespoons – cinnamon
- 4 eggs, beaten
- 1 cup – raspberry jam (seedless, if available)
- 4 ounces cream cheese, softened
- 1 loaf French bread, cut into 1 inch slices (or, thick cut loaf)
- icing 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. I used full pieces of bread to make the sandwiches.
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.