Black Raspberry Stuffed French Toast

Cameo Rose Victorian Country Inn

1090 Severson Rd   7 miles South of Madison , Belleville, WI 53508-9728 États-Unis


  • 1 1/2 Large Loaf Italian Bread
  • 1 - Pkg box Light Cream Cheese
  • 2 tablespoons Black Raspberry Jam
  • 1/4 cup Lite Ricotta Cheese
  • 5 X-Lg Eggs
  • 1 cup Heavy Whipping Cream
  • 1 teaspoon Pure Vanilla Extract
  • 2 tablespoons Sugar
  • 1 teaspoon Cinnamon
  • 1 quart Fresh Black Raspberries
  • 1 teaspoon Lemon Juice
  • 1 cup Water
  • Almond Slices


  1. Cut bread slices 1.5 inch thick and slice a pocket in each slice.
  2. Filling: Blend cream cheese, jam and ricotta cheese. Spread filling in pockets and add some fresh whole berries in pockets.
  3. Egg Batter: Beat eggs, cinnamon, cream, sugar and vanilla extract.
  4. Black Raspberry Puree Topping: Blend 1-pint of fresh black raspberries in blender (we pick them along our trails). Strain out seeds. Add to 1 cup water, 1/3 cup sugar and 1 teaspoon lemon juice. Cook to a boil, stirring often; then simmer. If necessary, thicken with a small mix of cornstarch and water paste.
  5. Dip filled-bread in egg batter. Melt some margarine and butter on 300 degree Teflon coated grill. Grill each side for 3 minutes or more until golden brown. Cut slices in half. Top with some of the fresh black raspberries, a couple tablespoons of sauce, a dollop of whipped cream on each half-slice, and some sliced almonds. Serrve with a side of ham or sausage. Enjoy.
About this recipe:

Black Raspberry Stuffed French Toast