French Toast: Raspberry Stuffed Brunch Puff
The sauce is amazing and not too sweet
Ingredients
- 12 slices good white bread, cubed (Italian or French)
- 8 oz. low-fat cream cheese, cut in 1-inch cubes
- 1-1/2 c. fresh raspberries (if using frozen, be sure to drain)
- 12 large eggs
- 2 c. milk
- 1/2 c. maple syrup (breakfast syrup is fine)
Sauce
- 1-1/2 c. sugar
- 3 Tbls. cornstarch
- 1-1/2 c. water
- 1-1/2 c. fresh or frozen raspberries (use a little less water if using frozen)
- 1-1/2 t. lemon juice
- 1/4 c. butter
Instructions
Place half of bread cubes on bottom of a greased 9 x 13-inch pan. Scatter cream cheese cubes and 1-1/2 c. raspberries over bread. Place remaining bread over raspberries. Mix eggs, milk and syrup. Pour evenly over entire pan. Cover and refrigerate 4-8 hours or overnight.
Bake covered at 350 degrees for 40 minutes. Uncover and bake 30-40 minutes more or until thoroughly cooked. If top gets too brown and middle isn’t set yet, put a piece of foil lightly over top until middle is baked through.
Sauce: Whisk together sugar and cornstarch in a saucepan. Stir in water. Cook over medium heat, stirring occasionally until mixture boils, thickens and turns clear (about 7-8 minutes).
Stir in 1-1/2 c. raspberries and simmer until berries soften. Remove from heat. Stir in lemon juice and butter.
Pour 1/2 cup sauce over each serving.
NOTE: Sauce can be made ahead of time and warmed just before serving. Can also substitute blueberries. Serves 12