Raspberry Cheesecake Stuffed French Toast

INGREDIENTS

• 3-1/3 cups milk
• 1/3 cup and 1 tablespoon and 1 teaspoon vanilla extract
• 3-1/3 cups white sugar
• 1/3 cup and 1 tablespoon and 1 teaspoon cinnamon
• 13-1/2 eggs, beaten
• 3-1/3 cups raspberry puree
• 13 ounces cream cheese, softened
• 3-1/4 loaves French bread, cut into 1 inch slices
• butter
• confectioners' sugar for dusting
• nutmeg, for topping

DIRECTIONS

1. In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.
2. Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners' sugar and nutmeg. Serve immediately.