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Raspberry French Toast Shelly Sauvola

12 slices white bread, crusts trimmed, cubed and divided

2 8 oz. pkg. cream cheese, cubed 2 cups raspberries, divided

12 eggs, beaten 2 cups milk

1/3 cup maple syrup or honey 1 cup sugar

2 Tbsp. cornstarch 1 cup water

1 Tbsp. butter

Place half the bread cubes into a greased 13 x 9 baking dish. Place cream cheese over the bread, top with one cup berries and remaining bread. In a large bowl, blend together eggs, milk and syrup or honey and mix well. Pour over bread mixture, cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 25 to 30 minutes longer or until golden brown and the center is set. In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in remaining berries; reduce heat. Stir in butter until melted. Serve over French toast. Makes 6 to 8 servings.