- 1 loaf french bread, ends trimmed off, and cut into 5–6 sections.
- 1 (8oz) block cream cheese, softened (low-fat is okay)
- 4 Tbsp raspberry jam
- 1c raspberries (fresh or frozen)
- 1/2–1 Tbsp sugar
- 2 eggs
- 1/2c milk
- 1/4 tsp vanilla
- 1/2–1 Tbsp cinnamon
- 1–2 Tbsp butter
- Powdered sugar
- Prepare the French bread by slicing into 5-6 sections after trimming the ends off the loaf. Each of the sections will be quite thick. Use a serrated knife to slice 3/4 of the way through each section, leaving it attached. (This way, you have the perfect place to put the filling). I prefer leaving the bread out for a few hours to get hardened a little bit. (It absorbs the custard much better this way.)
- Make the filling by combining the cream cheese and raspberry jam. You can do this with a spatula or a hand mixer. Place raspberries in a separate bowl and sprinkle with a little bit of sugar.
- Divide the cream cheese filling among the 5-6 sections of bread. Spread mixture in the slit of each section and sprinkle a few raspberries on top of the cream cheese. You’ll now have 5-6 little “sandwiches.”
- Make the custard by whisking together eggs, milk, vanilla, and 1/2Tbsp cinnamon.
- Melt butter in a large skillet over medium heat. Working in batches of 2-3 “sandwiches,” dip each sandwich in the custard mixture 3-5 seconds per side. Add immediately to the pan and cook over medium heat 2-5 minutes or until golden brown, flip over and cook 1-3 minutes more till golden. Repeat with remaining sandwiches.
- Sprinkle with powdered sugar to serve.
Makes 5-6 French toast sandwiches
(We got a full 6 servings out of this recipe, but if you want more filling in each sandwich, feel free to make 5.)