Wednesday, April 25, 2012

Overnight Filled French Toast with Raspberry Sauce


Ingredients:


French Toast

12 slices French bread, 1 1/2 inches thick
2 packages (3 oz each) cream cheese, softened
2 tablespoons sugar
2 tablespoons orange marmalade
1/2 cup dried cranberries
8 eggs
2 cups milk
1/4 cup sugar
1/4 teaspoon salt
3 tablespoons butter or margarine, melted

Raspberry Sauce

1 package (10 oz) frozen sweetened raspberries, thawed
2 teaspoons cornstarch
2 tablespoons sugar
2 tablespoons orange marmalade

Directions:

Spray 13x9-inch glass baking dish with cooking spray. Cut almost through each bread slice, cutting from top crust to--but not through--bottom crust. In small bowl, stir together cream cheese, 2 tablespoons sugar, 2 tablespoons marmalade and the cranberries. Open bread slices enough to spread 1 heaping tablespoon cheese mixture evenly on 1 cut surface of each slice. Press bread slices together. Place in baking dish.

In medium bowl, beat eggs, milk, 1/4 cup sugar and the salt with wire whisk until well blended. Pour over bread; turn slices carefully to coat. Cover and refrigerate at least 8 hours or overnight.

Heat oven to 425°F. Drizzle melted butter over bread. Bake uncovered 20 to 25 minutes or until golden brown.

Meanwhile, drain juice from raspberries into 1-cup glass measuring cup; add enough water to measure 3/4 cup. In 1-quart saucepan, stir together juice mixture, cornstarch, 2 tablespoons sugar and 2 tablespoons marmalade. Heat to boiling, stirring occasionally; remove from heat. Cool 15 minutes. Stir in raspberries. Serve sauce with French toast.



Recipe shared from: http://www.bettycrocker.com/recipes/overnight-filled-french-toast-with-raspberry-sauce/c68d30bb-1488-4926-927a-db1db3bc780b