Raspberry Cheesecake Stuffed French Toast The Lindsay Ann Spread a layer of cheesecake filling and raspberry preserves on the inside slit of each slice of bread and gently press bread together. combine flour, sugar, cinnamon, nutmeg and salt in a small bowl. The tang of the cream cheese and the tartness of the berries contrasts beautifully with the creamy, cinnamon scented layers of french toast. and best of all, it’s easy! make this baked french toast for your next big weekend brunch! overnight raspberry cheesecake stuffed french toast bake makes one 9×9″ pan, 9 12 servings. cheesecake filling:.
Raspberry Cheesecake Stuffed French Toast The Lindsay Ann Instructions. in a small bowl combine cream cheese, raspberries, 2 tablespoons sugar, and 1 teaspoon vanilla. divide among 4 pieces of bread. top each with remaining slices of bread. in a shallow dish combine eggs, half and half, 2 tablespoons sugar, and 1 teaspoon vanilla. preheat a large skillet with a small amount of butter over medium low. In a blender combine buttermilk, milk, eggs, flour, baking powder, cinnamon, nutmeg, salt and vanilla. blend on low speed for 10 seconds. pour mixture into a shallow bowl, set aside. pour crushed graham crackers or corn flakes into a seperate shallow bowl, set aside. In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. set aside. in a separate bowl, cream together raspberry puree and cream cheese until smooth. make 'sandwiches' by cutting each slice of bread in half and spreading raspberry cheese mixture in the center, then top with the other half. For the raspberry cheesecake filling. using a blender, blend the raspberries with the granulated swerve until it's a puree. add 6 ounces of cream cheese and the confectioner's swerve and blend until smooth. spread it over the layer of torn up chaffles, then tear the remaining chaffles and place them in an even layer on top of the filling.
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