This stuffed french toast is simple enough for an every day breakfast but decadent enough to serve for a special occasion. Country bread is stuffed with apricot cream cheese and topped with homemade raspberry syrup.
In a medium pot, combine the frozen raspberries, 1/2 cup sugar, maple syrup and two tablespoons of apricot jam. Bring to a low boil and reduce heat to simmer the raspberry syrup for about 5 minutes. Stir, remove from heat, and set aside until ready to serve.
Heat a griddle to medium-high heat.
With a hand mixer, whip together the cream cheese, 1/4 cup of sugar, two tablespoons of apricot jam and sour cream until completely combined.
In a shallow bowl, whisk together the eggs, half and half, two tablespoons of sugar, vanilla and cinnamon.
Evenly spread the filling mixture in-between two slices of bread to make french toast "sandwiches". I get seven sandwiches from one loaf.
One at a time, evenly dip both sides of your sandwiches in the soaking liquid. Fry on both sides of your well-greased griddle until well browned and filling mixture is "melty".
Serve with raspberry syrup.