Yeah, long title, but it has to be so you understand exactly the decadence of this creation. This recipe is so, so, so good! It is a lot easier to make than I thought it would be. I tried to find the tastiest, but simplest raspberry sauce and I think I succeeded. This brunch recipe is a keeper!
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
- 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
Raspberry Sauce
Instructions
- 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
- Press raspberries lightly in sieve over bowl to extract juice.
- Transfer juice to small pot; add sugar and cook over medium-high heat until hot, about 3 minutes.
- Meanwhile, mix cornstarch with water until combined.
- When raspberry mixture is hot, slowly whisk in cornstarch mixture. Bring to boil and cook 2 minutes, or until slightly thickened.
- Will last 2 weeks refrigerated.
Raspberry sauce instructions
Perfect brunch treat. This looks heavenly!
Everything is good about this! I think I’ll make this for my mom the next time she comes over during brunch hours.
Oh wow! Looks absolutely DELICIOUS!!!
Going to have to try this…