Recipe courtesy of Gale Gand,
Julia Moskin,
and
Rick Tramonto
Raspberry-Stuffed French Toast
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1043
- Total Fat
- 56
- Saturated Fat
- 29
- Carbohydrates
- 112
- Dietary Fiber
- 10
- Sugar
- 48
- Protein
- 26
- Cholesterol
- 365
- Sodium
- 831
Ingredients
1 medium loaf (about 8 ounces, or 12 medium-thick slices) brioche, challah, or other egg bread
4 eggs
2 cups whole, 2 percent fat, or 1 percent fat 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 1 block
Unsalted butter
1 cup raspberries, fresh or thawed frozen
Coulis:
1 package frozen raspberries, defrosted
Confectioners' sugar, to taste
2 tablespoons freshly squeezed lemon, or to taste
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.