Raspberry-Stuffed French Toast

• 1 medium loaf (about 8 ounces, or 12 medium-thick slices) brioche, challah, or other egg bread
• 4 eggs
• 2 cups whole, 2 percent fat, or 1 percent fat milk
• 2/3 cup heavy cream
• 1 pinch salt
• 1/2 teaspoon pure vanilla extract
• 1/2 cup granulated sugar
• 8 ounces very cold cream cheese, in 1 block
• Unsalted butter
• 1 cup raspberries, fresh or thawed frozen
• 1 package frozen raspberries, defrosted
• Confectioners' sugar, to taste
• 2 tablespoons freshly squeezed lemon, or to taste

1. Warm 6 serving plates in the oven at 200 degrees.
2. Slice the bread into 12 pieces.
3. In a bowl, whisk the eggs until foamy.
4. Add the milk, cream, salt, vanilla and granulated sugar and whisk to blend.
5. Pour into a sheet pan with sides.
6. Arrange the bread slices in the pan in a single layer and let soak.
7. Meanwhile, using a sharp knife, cut the cream cheese into 12 thin slices.
8. Heat a large skillet or griddle over medium-high heat.
9. Add about 1 tablespoon of butter and melt until foamy.
10. Working in 2 batches if necessary, arrange the soaked bread slices in the skillet.
11. Cook until lightly brown, about 3 minutes.
12. Lay 2 slices of cream cheese on top then place 1/6 of the raspberries on top of the cheese.
13. Place another slice of soaked bread on top and press firmly with the back of a spatula.
14. Turn the "sandwich" over and brown on the other side, about 3 minutes more.
15. Transfer to warmed serving plates.
16. Coulis: In a large bowl puree defrosted raspberries.
17. Stir in confectioners' sugar and lemon juice to taste.
18. Through a fine sieve into a serving bowl, strain raspberries.

egg bread, eggs, percent, heavy cream, salt, vanilla, granulated sugar, cream cheese, butter, raspberries, frozen raspberries, confectioners, freshly squeezed lemon

Taken from www.foodnetwork.com/recipes/raspberry-stuffed-french-toast-recipe.html (may not work)