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Captain's Quarters Inn

Edenton, North Carolina

Specialty Recipe

Raspberry Stuffed French Toast

Ingredients:
One 10-ounce package unsweetened frozen raspberries
Two 8-ounce packages cream cheese, softened
1 Tablespoon sugar
1 teaspoon ground allspice or nutmeg
4 loaves day-old French bread
6 eggs
2 cups milk

Thaw and drain the frozen raspberries. Mix with the cream cheese, sugar, and allspice/nutmeg. Cut the ends off the French bread. Then cut the bread lengthwise, part way through (as if making a hero sandwich). Pull out a narrow trough of bread in center. Fill the trough with raspberry cream cheese mixture and close the top over the bottom. Chill overnight or for several days. Can freeze for up to 1 month (wrap tightly).

Mix and beat together the eggs and milk. The amount needed may vary depending on how dry the bread is. Brush butter-flavored oil onto a 4-sided shallow cookie sheet. Cut stuffed French bread in 1-inch slices and dip into egg-milk mixture. Bake in preheated oven at 350 degrees for 30 to 35 minutes, turning once after 20 minutes. Pour small amount of heated sauce over French toast.

Serves: 8 to 9

To make raspberry sauce to go with the above recipe, pour raspberry juice drained from the frozen raspberries into a saucepan. Add 1-1/2 to 2 cups of sugar and heat slowly until melted. Boil for several minutes until syrupy. Pour over the French toast above. You will have more raspberry sauce than you need for his recipe. Use part of extra for the delicious Raspberry Vinaigrette dressing recipe provided by Captain's Quarters Inn.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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