Berry-Stuffed French Toast

This recipe is actually in the family cookbook but I thought I'd post it. It is of course, as almost all my recipes are, from a Taste of Home Cookbook. I usually make one "breakfast" supper each week. I made this last week and I forgot how good it was! The now closed Honey Dew resturant use to have a French Toast Marcel that had an orange sauce but the french toast was filled with a cream cheese base. This reminds me of that.


BERRY-STUFFED FRENCH TOAST

RASPBERRY SYRUP:

2 cups unsweetened raspberries
3/4 cup packed brown sugar
3 tablespoons butter
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract

FRENCH TOAST:

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
18 slices sourdough bread (I usually use Vienna Bread and sometimes French Bread)
1/2 cup raspberry preserves (I don't always have raspberry jam so I use strawberry)
1 teaspoon vanilla extract
6 eggs
1/2 cup half and half cream
1 1/2 teaspoons ground cinnamon
Confectioners’ sugar and additional berries, optional

For syrup, combine raspberries, brown sugar, butter and cinnamon in a saucepan. Bring to a boil. Reduce heat; simmer uncovered, for 5-7 minutes or until syrup is desired consistency. Remove from heat and stir in vanilla; set aside. In a mixing bowl, beat cream cheese and sour cream. Spread about 3 tablespoons on each slice of bread. Combine preserves and vanilla; spread over cream cheese mixture on 9 slices. Top with remaining bread, cream cheese down, to make a sandwich. In a shallow bowl, combine the eggs, cream and cinnamon. Dip both sides of bread into egg mixture. Cook on a hot greased griddle for 3-4 minutes on each side or until golden brown. Cut in half diagonally. If desired, sprinkle with confectioners’ sugar and garnish with raspberries. Serve with raspberry syrup.