Ingredients
RASPBERRY SYRUP:2 cups fresh raspberries or frozen unsweetened raspberries, thawed3/4 cup packed brown sugar3 tablespoons butter1 teaspoon ground cinnamon1-1/2 teaspoons vanilla extractFRENCH TOAST:1 package (8 ounces) cream cheese, softened1/2 cup sour cream18 slices sourdough bread1/2 cup raspberry preserves1 teaspoon vanilla extract6 large eggs1/4 cup half-and-half cream1-1/2 teaspoons ground cinnamonConfectioners’ sugar and additional raspberries, optional
Preparation
For syrup, combine raspberries, brown sugar, butter and cinnamon in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until syrup reaches desired consistency, 5-7 minutes. Remove from the heat and stir in vanilla; set aside.
In a bowl, beat cream cheese and sour cream. Spread about 3 tablespoons on each slice of bread. Combine preserves and vanilla; spread over cream cheese mixture on nine slices. Top with remaining bread, cream cheese side down, to make a sandwich.
In a shallow bowl, combine the eggs, cream and cinnamon. Dip both sides of bread into egg mixture. Cook on a hot greased griddle until golden brown, 3-4 minutes on each side.
Cut in half diagonally. Serve with raspberry syrup. If desired, sprinkle with confectioners’ sugar and garnish with raspberries.
