Raspberry-stuffed French Toast

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 loaf brioche bread or 1 loaf challah (or other egg bread)
• 4 eggs
• 2 cups milk
• 2/3 cup heavy cream
• 1 pinch salt
• 1/2 teaspoon pure vanilla extract
• 1/2 cup granulated sugar
• 8 ounces very cold cream cheese, in one block
• unsalted butter
• 1 cup fresh raspberries or 1 cup thawed frozen raspberries
• confectioners' sugar

Recipe

• 1 cut the bread into 12 slices and put 6 plates in the oven to warm at 200°.
• 2 whisk the eggs until foamy; add the milk, cream, salt, vanilla and sugar and whisk to blend; pour into a sheet pan with sides (jelly roll pan); arrange the bread slices in the pan in a single layer and let soak.
• 3 meanwhile, using a sharp knife, slice the cream cheese into 12 thin slices.
• 4 heat a large skillet or griddle over medium-high heat; add about 1 tablespoon of butter and heat until melted and foamy.
• 5 working in two batches, if necessary, arrange half the soaked bread slices in the skillet; cook until golden brown, 3-5 minutes; lay 2 slices of cream cheese on each slice of bread, then place 1/6 of the raspberries on top of the cheese; cover each with another slice of soaked bread and press firmly with a spatula.
• 6 turn the'sandwich' over and brown on the other side, about 3 minutes more.
• 7 transfer to warmed plates, sprinkle lightly with confectioners' sugar and serve.