Saturday, January 5, 2008

Raspberry Cheesecake French Toast

This is the first time we tried this- we really liked it. Doesn't taste quite the same as cheesecake, but it's still quite good.

Raspberry Cheesecake French Toast
4 oz cream cheese, softened
2 TB powdered sugar
2 TB Raspberry jam (or any other preserves)

2 eggs
1 1/2 c. milk

Blend powdered sugar and cream cheese together, then mix in the preserves.
Spread between 2 slices of bread, like you would a sandwich.

Whisk eggs, then whisk in milk.

Dip the sandwiches into the egg mixture and put on hot griddle. (Don't let the bread sit in the egg mixture at all, it will soak up too much.) Cook until brown on each side (approximately 2 minutes per side).
There was egg mixture left over for about 4 pieces of regular bread.
This should make 8 "cheesecake" sandwiches.

I also put Peanut Butter in the middle of some instead of the cream cheese mixture. That seemed to go over better with the kids- who normally smother peanut butter all over their french toast anyway.

Homemade Syrup
2 c. sugar
1 c. water
--boil so sugar dissolves--
Add 1 tsp. (or more) Mapleine
Serve warm.

Mapleine can be found with the flavors near the spices at the grocery store. This is such a cheap way to have syrup and we like it more than the store bought syrups.

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