Raspberry Stuffed French Toast

I often see Stuffed French Toast on the menu at our weekly family breakfast, and decided to try to make it at home. I had a vague idea of how to do it, so we winged it. I used fresh raspberries, cream cheese and a bit of sugar mixed together for the filling. It was delicious!

Shout out to my husband who is in Atlanta for school for two long weeks! I miss you and you won't be here to fix my breakfast on Sunday. I guess I will eat cereal :(

Makes 4 servings
1 loaf of Challah bread (you will have leftover bread)

Cream Cheese Filling
2/3 brick of cream cheese
1 - 6 oz container of fresh Raspberries
sugar to taste

French Toast Egg Mixture
1 TBL vanilla
3 eggs, beaten
3/4 tsp cinnamon
1/4 tsp fresh nutmeg
1 cup milk

Preheat your oven to 250

Slice the Challah into 2 inch slices

Cut a pocket into each piece of bread, careful not to cut all the way thru

Place a tablespoon or so of the cream cheese mixture into each pocket, sealing with your fingers

Place each slice into the egg mixture, making sure to cover both sides, let it sit in the egg mixture for a minute (this makes it more custardy)

Cook until nicely browned and transfer to the plate in the oven, let finish cooking for 5 to 10 minutes

Serve with powdered sugar and more fresh raspberries if you have em!