Raspberry Cheesecake Stuffed French Toast

Recipe graciously provided by Beside Still Waters Farm B&B, Willits, California

Please visit Innkeepers/Owners Earl & Christy Collins at their website.

1 loaf French bread, sliced 1-inch thick
1 cup granulated sugar
1 cup milk
2 tablespoons vanilla extract
2 tablespoons cinnamon
4 ounces cream cheese, softened
4 eggs
1 cup raspberry puree*
1 cup confectioners' sugar
Nutmeg

Combine eggs, granulated sugar, milk, vanilla extract and cinnamon with a wire whisk. Set aside.

Combine softened cream cheese, sugar, and raspberry puree with hand mixer. Set aside.

Slice each piece of bread almost in half. Using a butter spreader, spread the raspberry filling in the middle of each slice. Dip each piece of bread into egg batter and place on a hot griddle. Cook each side until golden brown. Sprinkle with confectioners' sugar and nutmeg.

Serves 4.

* To make the raspberry puree, cook 1 cup of frozen raspberries with 1 cup of sugar until it is of puree consistency.