1 C. milk 2 T. vanilla extract 1 C. white sugar 2 T. cinnamon 4 eggs, beaten 1 C. raspberry puree 4 oz. cream cheese, softened 1 loaf French bread, cut into 1" slices Butter Confectioners' sugar Nutmeg, for topping
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. 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.