Raspberry Stuffed Challah French Toast with Warm Maple Syrup Ingredients:
16 slices very thin-sliced Challah or Portuguese Sweet Bread
3/4 cup raspberry preserves
4 eggs
1 cup milk
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup fresh raspberries
powdered sugar as needed
Maple Syrup (serve warm)
Spread raspberry preserves on eight slices of bread. Top with remaining eight slices of bread. You may do these 1-2 days in advance. Cover with plastic wrap and refrigerate.
Mix eggs, milk, granulated sugar, cinnamon and vanilla. Cut each sandwich in half diagonally and dip into egg mixture. Cook on lightly greased, hot griddle. Turn when underside is golden brown and cook other side. Sprinkle with fresh raspberries and sifted confectioners' sugar before serving.
Serves: 4