Berry-Stuffed French Toast |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 9 |
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Ingredients:
2 cup(s) unsweetened berries |
3/4 cup(s) packed brown sugar |
3 tablespoon(s) butter |
1 teaspoon(s) ground cinnamon |
1 1/2 teaspoon(s) vanilla extract |
1 8-ounce package(s) cream cheese, softened |
1/2 cup(s) sour cream |
18 slice(s) sourdough bread |
1/2 cup(s) berry preserves |
1 teaspoon(s) vanilla extract |
6 eggs |
1/4 cup(s) half-and-half cream |
1 1/2 teaspoon(s) ground cinnamon |
confectioners' sugar and additional berries, optional |
Directions:
1. • For syrup, combine berries, brown sugar, butter and cinnamon in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until syrup is desired consistency. Remove from the heat and stir in vanilla; set aside.
2. • In a bowl, beat cream cheese and sour cream. Spread about 3 tablespoons on each slice of bread. Combine preserves and vanilla; spread over cream cheese mixture on nine slices. Top with remaining bread, cream cheese side down, to make a sandwich.
3. • In a shallow bowl, combine the eggs, cream and cinnamon. Dip both sides of bread into egg mixture. Cook on a hot greased griddle for 3-4 minutes on each side or until golden brown.
4. • Cut in half diagonally. If desired, sprinkle with confectioners' sugar and garnish with berries. Serve with berry syrup.
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