Last Valentine's Day Jonathan and Laura were staying with us (Sniff. Sniff. I MISS YOU!!!!) so that made it extra special. I decided to try out a new recipe and I loved it! Here is my make shift version!
Raspberry Stuffed French Toast
For the French Toast "Dip" I mixed 6 eggs with 1 1/2 milk then added 1/2 sugar, 1 tsp. cinnamon and 2 tsp. vanilla. Whisk together with a fork. (This ended up being way too much so cut it down if your serving as many people as I was!).
I always mix my mixture in a pie pan. That's how my daddy always did it, so that's how I ALWAYS do it!
Next I pureed 1/4 cup of frozen raspberries and mixed it into 4 oz. of cream cheese.
Make sure you slice your French Bread thinner than usual as you will be using two pieces for each final serving.
Take one piece of French Bread and spread it thinly with raspberry mixture.
Place a second piece on top and repeat with remaining bread. ( I was serving my family plus my sister who had spent the night so..... Three adults, four children...... Ten servings... Twenty slices of bread.)
When they are all assembled let them soak in the "dip" for a good minute or so (flipping mid way).
Next fry on a hot, buttered griddle until cooked. (Don't cook on TOO high of heat so that the eggy bread has a chance to cook.)
We served ours with powdered sugar and whipping cream. They are pretty sweet themselves so syrup felt a little overkill, but I'm sure whatever sounds good to you would be just fine!
I'm not sure yet what I'll be serving for this year's Valentine's Day breakfast, but if you're stumped, give this a try!