Make Ahead

Stuffed French Toast with Raspberry Sauce

Prep Time: 25 Minutes Start to Finish: 9 Hours 5 Minutes 6 servings

1 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cut each bread slice from top crust to bottom, cutting almost but not completely through, to create a pocket.

2 In small bowl, stir together cream cheese, 2 tablespoons sugar, 2 tablespoons marmalade and the cranberries. Open bread slices enough to spread 1 heaping tablespoon cheese mixture evenly on one cut surface of each slice; press bread slices together. Place snugly in one layer in baking dish.

3 In medium bowl, beat eggs, milk, ¼ cup sugar and the salt with whisk until well blended. Pour over bread; turn slices carefully to coat. Cover; refrigerate 8 hours or overnight.

4 Heat oven to 425°F. Uncover baking dish. Drizzle melted butter over French toast. Bake 20 to 25 minutes or until golden brown.

5 Meanwhile, drain juice from raspberries into 1-cup glass measuring cup; add enough water to measure ¾ cup. In 1-quart saucepan, stir together juice mixture, cornstarch, 2 tablespoons sugar and 2 tablespoons marmalade. Heat to boiling, stirring occasionally; remove from heat. Cool 15 minutes. Stir in raspberries. Serve sauce with French toast.

1 Serving (2 Pieces): Calories 760; Total Fat 26g (Saturated Fat 13g, Trans Fat 1g); Cholesterol 300mg; Sodium 870mg; Total Carbohydrate 107g (Dietary Fiber 5g); Protein 24g Exchanges: 3 Starch, 1 Fruit, 2½ Other Carbohydrate, ½ Low-Fat Milk, 1½ Medium-Fat Meat, 3 Fat Carbohydrate Choices: 7

Make-Ahead Magic When preparing the French toast the night before, you can also prep the sauce; place it in a microwavable serving dish; cover and refrigerate. Warm the sauce by microwaving on High 1 to 2 minutes.

Festive Touch Complete your brunch menu by serving the French toast with bacon or sausage links and a platter of colorful fresh fruit.

Stuffed French Toast with Raspberry Sauce