Raspberry Cheesecake-Stuffed French Toast

Talk about a show stopping breakfast for Easter or Mother's Day!!
(serves 6)

4 large eggs
1&1/2 cups whole* milk
1&1/2 t. vanilla extract
1/4 cup white sugar
1&1/2 t. cinnamon
1/4 t. sea* salt
1/4 cup seedless* raspberry jam
4 oz. cream cheese, softened
12 diagonal slices inexpensive white supermarket bread or French bread
3 T. Kerrygold* butter
3 T. veg. oil
1&1/2 T. powdered sugar
1/4-1/2 t. freshly grated* nutmeg
1 6 oz. container fresh raspberries

Preheat oven to 300. Whisk eggs well in a deep bowl, the whisk in milk, vanilla, sugar, cinnamon, and salt until well blended. Stir together jam and cream cheese in a small bowl until smooth. Cut a horizontal slit into side of each piece of bread to make a pocket. Spread a scant T. raspberry-cheese mixture in each pocket. Submerge 1 stuffed bread slice in egg mixture, turning over several times, until saturated, 10-15 sec., then transfer to a rimmed baking sheet. Repeat with remaining stuffed slices. Pour any remaining egg mixture over bread and let sit 10 min. to absorb. You can also soak bread overnight in the fridge, and bring back up to room temp. in the morning. Heat 1 T. each butter and oil in a large cast iron* skillet over med. heat until foam subsides. Working in batches of 4, cook bread slices until well-browned on both sides, 2-3 min. per side. Transfer to a clean baking sheet and keep warm in oven. Cook remaining bread slices in remaining butter and oil. To serve, dust with powdered sugar and nutmeg, and top with berries.

"People won't remember your words. They will remember how they felt being around you."

Have FUN in the SUN today!!!!

Love,

Machete Milletti