Raspberry Cream Cheese French Toast Recipes

Steps:

• Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
• Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
• Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.

Steps:

• Warm 6 serving plates in the oven at 200 degrees.
• Slice the bread into 12 pieces. In a bowl, whisk the eggs until foamy. Add the milk, cream, salt, vanilla and granulated sugar and whisk to blend. Pour into a sheet pan with sides. Arrange the bread slices in the pan in a single layer and let soak. Meanwhile, using a sharp knife, cut the cream cheese into 12 thin slices. Heat a large skillet or griddle over medium-high heat. Add about 1 tablespoon of butter and melt until foamy. Working in 2 batches if necessary, arrange the soaked bread slices in the skillet. Cook until lightly brown, about 3 minutes. Lay 2 slices of cream cheese on top then place 1/6 of the raspberries on top of the cheese. Place another slice of soaked bread on top and press firmly with the back of a spatula. Turn the "sandwich" over and brown on the other side, about 3 minutes more. Transfer to warmed serving plates.
• Coulis: In a large bowl puree defrosted raspberries. Stir in confectioners' sugar and lemon juice to taste. Through a fine sieve into a serving bowl, strain raspberries.

Steps:

• In a medium bowl, combine 1 cup raspberries, cream cheese and sugar. Mash with a fork combining ingredients. Set aside.
• In a separate shallow bowl, combine eggs, cinnamon and milk. Whisk to combine ingredients.
• Heat griddle or skillet over low-medium heat. Add butter and let melt.
• Soak each slice of bread in egg mixture; Approximately 30 seconds and immediately place in heated skillet. Fry for 2 minutes or until golden brown. Place slices in a separate plate.
• To serve, place 3 slices of French toast on a serving plate. Spoon 1 tablespoon raspberry cream cheese spread in between slices. Top with maple syrup and extra fresh raspberries.

Steps:

• 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.
• 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.

Steps:

• 1. Spread cream cheese evenly over one side of each slice of bread.
• 2. Top half of slices of the slices with raspberries. Top with remaining bread slices - cream cheese sides down - to make "sandwiches".
• 3. Combine beaten eggs, half-and-half, sugar, vanilla, and salt in shallow bowl. (For added taste, you might want to add a few drops of Grand Marnier)
• 4. Dip each sandwich in egg mixture, turning carefully to coat both sides,. Place sandwiches in greased 15x10x1-inch baking pan. Bake in 425 degree oven 15 minutes or until golden brown, turning once after 10 minutes. Serve warm with maple syrup if desired. NOTE: If desired, you can substitute frozen raspberries. Thaw and drain; reserve juice for another use.

Steps:

• In a large bowl, whisk eggs, coconut milk and vanilla until blended. Place half of the bread in a greased 5- or 6-qt. slow cooker; layer with half of the cream cheese, jam, coconut and egg mixture. Repeat layers. Refrigerate, covered, overnight., Cook, covered, on low 2-3/4 to 3-1/4 hours or until a knife inserted in the center comes out clean. Serve warm with whipped cream, raspberries and toasted coconut.

Steps:

• Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cut bread into 24 (3/4-inch-thick) slices. Spread 12 slices with cream cheese. Spread remaining bread slices with preserves; place over cream cheese to make 12 sandwiches. Arrange in baking dish, pressing together if necessary to fit.
• In medium bowl, beat egg product, milk, 1 tablespoon sugar and the salt with wire whisk until blended. Pour over bread in dish. Let stand 15 minutes or until liquid is absorbed.
• Heat oven to 400°F. Cover dish with foil; bake 10 minutes. Uncover; bake 15 to 20 minutes longer or until golden brown.
• Meanwhile, in 2-quart saucepan, mix sauce ingredients until blended. Heat to boiling over medium heat, stirring frequently. Boil 30 seconds to 1 minute or just until thickened. Place strainer over medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Serve sauce over French toast.

Steps:

• With a heart shape cookie cutter cut 6 slices of bread.
• Spread 1 tablespoon of cheese on 3 of the slices. Sprinkle on the cheese 1/3 of the chips on each pressing in lightly.
• Spread 1 teaspoon raspberry jam on each of the other 3 slices bread. Top these on to the cream cheese halves, pressing together to adhere.
• Mix eggs, milk, extracts, salt, and cinnamon together. Place the sandwiches into the egg mixture and flipping till all is absorbed.
• In a hot pan heat butter and oil. Fry toast till golden brown and flip to finish browning other side.
• Continue cooking stove top or in a 350 degree oven till desired doneness.
• Top with sugar, syrup, and or fresh berries.

Steps:

• Grease a 9x13" baking dish. Arrange the bread in two layers, with six slices of bread on each layer.
• In a large bowl, mix together eggs, sugar, vanilla, cinnamon, and milk. Whisk until blended (but not too bubbly).
• Pour the mixture over the french toast, making sure to cover them evenly, as well as in between the slices as well.
• Cover with foil and refrigerate for 8 hours (or overnight).
• When ready to bake, preheat oven to 350 degrees.
• Remove from refrigerator and sprinkle with raspberries.
• In a small bowl, combine butter, flour, and brown sugar until completely incorporated. Drop in teaspoonfuls over the french toast.
• Bake 35-40 minutes, until slightly puffy and golden.