- 8 Oz. of Cream Cheese, Softened
- 2/3 Cup of Powdered Sugar
- 2 Teaspoons of Almond Extract
- 2 Tablespoons of Milk
- 2 Cups of Raspberries
- 1/4 Cup of Slivered Almonds
- 12-16 Slices Stale French Bread
- 4 Eggs
- 1 Cup of Half and Half
In a large bowl, mix the cream cheese, powdered sugar, almond extract, and milk. Add milk a tablespoon at a time to reach desired consistency.
Lay slices of bread out in pairs and spread mixture evenly on all of them. On one side of each pair put raspberries and almonds.
Fold the pieces of bread together to form a sandwich.
In another bowl whisk together eggs, half and half, and a pinch of salt.
Preheat the griddle to medium heat.
Soak both sides of each sandwich in the egg mixture and set aside to rest.
Melt butter on the griddle and place each stuffed French toast on the griddle and cook until each side is browned and cooked through.
Remove from heat, dust with powdered sugar, top with any remaining raspberries and almonds, and maple syrup.