Raspberry Cheesecake Stuffed French Toast
You can never have too many American recipes, so give Raspberry Cheesecake Stuffed French Toast a try. This side dish has 396 calories, 11g of protein, and 14g of fat per serving. For 97 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 10. 7 people found this recipe to be flavorful and satisfying. Head to the store and pick up vanillan extract, salt, buttermilk, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Cooking Classy. Overall, this recipe earns a not so great spoonacular score of 35%. Try Stuffed French Toast with Raspberry Cheesecake Filling, Mascarpone and Raspberry Stuffed French Toast, and Healthified Stuffed Raspberry French Toast Bake for similar recipes.
Servings: 10
Ingredients:
1/8 tsp baking powder
10 - 1 1/4" (one and a quarter inch) slices day old french bread
1/2 cup buttermilk
5 large eggs
2 Tbsp all-purpose flour
10 graham cracker sheets crushed, or 3 cups cornflakes, crushed (I've tried and love both)
3/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/2 cup milk
2/3 cup Neufchatel Cheese or 1/3 less fat Cream Cheese (about 5 oz)
1/2 cup raspberry jam, seedless if preferred
1 pinch salt
1 tsp vanilla extract
Vanilla Cream Syrup, for serving
Equipment:
mixing bowl
blender
griddle
bowl
spatula
Cooking instruction summary:
Preheat a nonstick griddle over medium heat or an electric griddle to 325 degrees. In a mixing bowl, using a fork, combine Neufchatel Cheese and raspberry jam, stir until well combine and nearly smooth (it's ok if theres a few small lumps), set aside. 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. Make a slit down the center of each slice of bread cutting about 3/4 of the way down (basically your making a butterfly, the bread should be slit down the middle but still connected). Spread 1 1/2 Tbsp of the raspberry mixture on one side of the inside of each slice of bread where slit was made, then very gently press bread together. Butter preheated griddle and dip one side of filled bread into milk/egg mixture (giving it a few seconds to soak up mixture and being carefull not to immerse the center filled with raspberry mixture) then flip and dip opposite side several seconds. Allow a bit of the excess to drip off then dip and coat both sides in crushed graham crackers. Place coated slice on preheated buttered griddle and cook until golden brown (about 2-3 minutes) then lift french toast with a spatula, butter griddle again and flip french toast. Cook opposite side until golden. Repeat process with remaining slices of bread. Serve cooked french toast immediately along with vanilla cream syrup and optional sweetened whipped cream.
Step by step:
1. Preheat a nonstick griddle over medium heat or an electric griddle to 325 degrees. In a mixing bowl, using a fork, combine Neufchatel Cheese and raspberry jam, stir until well combine and nearly smooth (it's ok if theres a few small lumps), set aside. In a blender combine buttermilk, milk, eggs, flour, baking powder, cinnamon, nutmeg, salt and vanilla. Blend on low speed for 10 seconds.
2. Pour mixture into a shallow bowl, set aside.
3. Pour crushed graham crackers or corn flakes into a seperate shallow bowl, set aside. Make a slit down the center of each slice of bread cutting about 3/4 of the way down (basically your making a butterfly, the bread should be slit down the middle but still connected).
4. Spread 1 1/2 Tbsp of the raspberry mixture on one side of the inside of each slice of bread where slit was made, then very gently press bread together. Butter preheated griddle and dip one side of filled bread into milk/egg mixture (giving it a few seconds to soak up mixture and being carefull not to immerse the center filled with raspberry mixture) then flip and dip opposite side several seconds. Allow a bit of the excess to drip off then dip and coat both sides in crushed graham crackers.
5. Place coated slice on preheated buttered griddle and cook until golden brown (about 2-3 minutes) then lift french toast with a spatula, butter griddle again and flip french toast. Cook opposite side until golden. Repeat process with remaining slices of bread.
6. Serve cooked french toast immediately along with vanilla cream syrup and optional sweetened whipped cream.
Nutrition Information:
covered percent of daily need
