Raspberry & Peach Stuffed French Toast

Cinnamon Raisin Bread
6 oz. Cream cheese
4 1/2 oz. Raspberry jam
4 eggs
3/4 cup cream
nutmeg - dash
4 tablespoons butter
6 peach halves (canned or fresh)
1/2 cup sugar
Peach Schnapps or Cassis

Filling
Place cream cheese in microwave-safe dish. Microwave until softened. Stir in the jam.

Peach Topping
Heat 4 tablespoons of butter. Add 6 chopped peach halves and ½ cup sugar. Cook 2-3 minutes. Add 2 tablespoons of Peach Schnappes or Cassis. Cook to reduce brandy

Batter
Combine 4 eggs, 3/4 cup cream, and dash of nutmeg

Assembly
Spread filling on 6 slices of bread, leaving 1/2" from edges. Top with another slice of bread. Dip french toast in batter, allowing it to soak for 1 minute or so. Add butter to saute pan or griddle. Cook each side of French toast until browned. Heat 2 tablespoons of peach preserves and brush over French toast. The toast can now be held at this point until ready to cook.

Ready to Cook
Set oven to 375 degrees. Lightly grease sheet pan. Place French toast on pan and cook approximately 10-12 minutes until glaze shines. Remove from oven. Cut in half. Garnish with 2 slices of peaches, fresh raspberries, and sprig of mint. Sprinkle with confectioner’s sugar.