Raspberry/Blueberry Stuffed French Toast

8 oz cream cheese, softened and whipped
Fresh blueberries
Raspberry preserves
Loafs of French bread
8 XL eggs
1 cup half & half
1 teaspoon vanilla

Spray 11” by 13” Pyrex pan with non-stick spray. Slice bread ½” to ¾” thick. Spread cream cheese on half of slices. Place in pan and then press blueberries into cream cheese. Spread remaining slices of bread with raspberry preserves and place, preserve side down, on top of bread in pan to make sandwiches. Beat eggs and add half & half and vanilla. Pour slowly over sandwiches, making sure to cover each sandwich. Turn sandwiches over to soak up egg mixture. Drizzle with syrup and bake in 350 degree oven for approximately 20 minutes, or until tops of sandwiches are crisp and brown

Syrup:
½ stick unsalted butter
½ cup brown sugar
¼ cup maple syrup
Mix together in small sauce pan until well mixed.

Serve two sandwiches on warmed plate that is drizzled with raspberry plate decorating sauce, sprinkled with powdered sugar and drizzled with more raspberry plate decorating sauce. Top with a few blueberries and raspberries. May serve with maple syrup. Goes well with FDLM bacon.

Serves 8

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