Decadent mornings start with this recipe! Raspberry cheesecake filling is spread between two layers of bread, before being dipped into beaten eggs and pan-fried until browned. Serve for a weekend brunch to remember, or treat mum to breakfast in bed!
The easiest way of making raspberry puree is by blitzing raspberries in a food processor until smooth. Push through a fine sieve if you want the puree to be seedless.
Made and assembled the french bread & rasberry/cream cheese the night before and put in refrig. Also made egg mixture the night before, then in morning just heated griddle and dipped bread in egg mixture and browned on both sides, stayed together and was very tasty. We love cinammon but 2TBLS was too much, next time I will use 2teas. also I used 9 oz. rasberry to 8 oz. cream cheese and this was very tasty. - 25 Dec 2006 (Review from Allrecipes US | Canada)
I used this recipe to help me re-create an amazing stuffed french toast I had at a brunch with friends. I used a disposable pastry bag to apply the raspberry/cheese mixture, which made things a lot easier. In place of the confectioner's sugar,I made an irresistable topping using 1/2 C Oats, 1/2 C brown sugar, 1 C chopped pecans and 3 TBSP honey. Spread evenly over the slices and baked at suggested temp and time. RAVE reviews!! - 29 Apr 2006 (Review from Allrecipes US | Canada)
So good and though I didn't need to change a thing I did replace half of the milk with orange juice on my second try - added a nice twist. Thanks! - 24 Oct 2005 (Review from Allrecipes US | Canada)