Sunday Brunch: Raspberry Cream Cheese Stuffed French Toast Drizzled with Raspberry Sauce

Ingredients

• 1 (8-ounce) package cream cheese, softened
• 12 (3/4-inch thick) slices of day old brioche or challah
• 1/4 cup raspberry preserves
• 3 eggs, beaten
• 3/4 cup half and half, light cream, or milk
• 3 tablespoons sugar
• 1/2 teaspoon vanilla
• 1 dash salt
• 1/4 cup fresh raspberries for garnish
Raspberry Sauce
• 1 package (12 oz.) fresh or thawed frozen raspberries
• 1/4 cup white sugar
• 2 tablespoons orange juice
• 2 tablespoons cornstarch
• 1 cup cold water

Instructions

1. 1 (8-ounce) package cream cheese, softened
2. 12 (3/4-inch thick) slices of day old brioche or challah
3. 1/4 cup raspberry preserves
4. 3 eggs, beaten
5. 3/4 cup half and half, light cream, or milk
6. 3 tablespoons sugar
7. 1/2 teaspoon vanilla
8. 1 dash salt
9. 1/4 cup fresh raspberries for garnish
Raspberry sauce instructions
10. Press raspberries lightly in sieve over bowl to extract juice.
11. Transfer juice to small pot; add sugar and cook over medium-high heat until hot, about 3 minutes.
12. Meanwhile, mix cornstarch with water until combined.
13. When raspberry mixture is hot, slowly whisk in cornstarch mixture. Bring to boil and cook 2 minutes, or until slightly thickened.
14. Will last 2 weeks refrigerated.