Recipe courtesy of Gale Gand,
Julia Moskin,
and
Rick Tramonto
Recipe courtesy of Gale Gand,
Julia Moskin,
and
Rick Tramonto
Show:
Sweet Dreams
Episode:
All-Purpose Desserts
Raspberry-Stuffed French Toast
Getting reviews...
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1043
- Total Fat
- 56 g
- Saturated Fat
- 29 g
- Carbohydrates
- 112 g
- Dietary Fiber
- 10 g
- Sugar
- 48 g
- Protein
- 26 g
- Cholesterol
- 365 mg
- Sodium
- 831 mg
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1043
- Total Fat
- 56 g
- Saturated Fat
- 29 g
- Carbohydrates
- 112 g
- Dietary Fiber
- 10 g
- Sugar
- 48 g
- Protein
- 26 g
- Cholesterol
- 365 mg
- Sodium
- 831 mg
Ingredients
Coulis:
Directions
- 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.
