Stuffed French Toast

4 ounces cream cheese,softened
8 slices French bread
3 tablespoons raspberry preserves
10 eggs, beaten
1/4 cup whipping cream
1 tablespoon vanilla butter for sautéing

Warm maple syrup and fresh raspberries for topping. In small bowl beat cream cheese and raspberry preserves until smooth. Cut French bread to make a pocket, fill bread with cream cheese and raspberry preserves.
Beat eggs with whipping cream and vanilla in low, wide baking dish. Soak bread in egg mixture, turning once. Heat butter in large sauté pan over medium heat. Sauté French toast until golden brown on both sides, turning once. Serve with warmed maple syrup and fresh raspberries.

Recipe Summary:
Yield: Serves 4

Other recipes by Inn & Spa At Cedar Falls:
Poppy Seed Muffins
Lemon Blueberry Cheesecake
Sausage Egg And Cheese Muffins
Olive Tapenade
Herb Roasted Rack Of Lamb
Truffled Filet
Blueberry Caramel Breakfast Pudding
Chocolate Fudge Cake
Mixed Berry Cobbler W/vanilla Bean Ice Cream

Recipe Provided By:
Inn & Spa At Cedar Falls
Logan, OH

Logan Bed and Breakfast Inns