Ingredients
- 1 cup raspberries
- 1 teaspoon granulated sugar for the raspberries
- 4 ounces cream cheese softened
- 3 tablespoons powder sugar
- 3 eggs
- 3/4 cup milk
- 3/4 teaspoon almond extract
- 4 slices of 1-inch thick sliced bread I used Italian, but you can use your favorite
- Butter about 2 tablespoons
Instructions
- Toss the raspberries with the teaspoon of granulated sugar and set aside.
- Beat the cream cheese with 3 tablespoons of powder sugar and set aside
- Beat eggs, milk, and almond extract in a dish that you will be able to place the bread into.
- Take 1-inch cut bread and carefully cut pockets in each slice. You do not want to cut the bread so that you have two separate piece of bread. Divide the cream cheese into four servings and careful spread on each side of the inside of the pocket. Take the raspberries doing the same divide in to four servings and place them in between the cream cheese. Place the stuffed slices of bread and place them in the egg mixture long enough to saturate each side.
- Heat a skillet over medium heat add butter and melt, making sure that you have enough butter to cover the bottom of the skillet. Place the bread that has been dipped in the egg mixture in the skillet that has been heated. Cook until the bread is turning brown, flip and brown the other side. By this time the cream cheese with melt slightly. Top with maple syrup or your favorite topping. Serve immediately.
Notes
Do not over crowd the skillet with French toast, you want to brown the French toast. If you making a large batch keep the French toast in a warm oven.