Sunday Morning Stuffed French Toast

by Shawn Hull

Ingredients (6-8 servings)

2 Loaves of crusty day old French bread
8-10 eggs
1 tsp. of vanilla
1 tsp. of cinnamon
½ cup of heavy cream
2 cups of frozen raspberries
Tub of whipped cream cheese
Whipped Cream
Maple Syrup
Spray of non-stick spray

Pre-heat oven to 400 degrees. Spray 2 cookie sheets with non-stick spray. Cut French bread into 8-10 slices per loaf, discarding ends. In a large mouthed bowl whip eggs with vanilla, heavy cream, and cinnamon. Lay as many bread slices that can fit in the bowl without squishing together. Poke bread with a fork to allow the batter to seep in the bread. Then after 30 seconds to 1 minute flip, and allow the batter to cover the opposite side. Place battered bread onto cookie sheet. Then repeat with other pieces of bread. When both cookie sheets are filled with battered bread, place in oven and bake for 10 minutes. After 10 minutes, check the French toast, if it is hard to remove allow to bake for 1-2 minutes more. When the toast slides with a spatula easily, flip and bake for another 4 minutes.

Take two pieces of French toast per serving. Top with cream cheese, some raspberries, warmed syrup and whip cream. They may be served open faced or as a sandwich.

Serve on Happiest Days Designs large cake plate for lovely presentation!