Overnight Filled French Toast with Raspberry Sauce

A creamy, cranberry filling peeks out from tender slices of French toast. The raspberry sauce provides even more color and fruity flavor. MORE+ LESS-

French Toast

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1

Spray 13x9-inch glass baking dish with cooking spray. Cut almost through each bread slice, cutting from top crust to--but not through--bottom crust. In small bowl, stir together cream cheese, 2 tablespoons sugar, 2 tablespoons marmalade and the cranberries. Open bread slices enough to spread 1 heaping tablespoon cheese mixture evenly on 1 cut surface of each slice. Press bread slices together. Place in baking dish.
2

In medium bowl, beat eggs, milk, 1/4 cup sugar and the salt with wire whisk until well blended. Pour over bread; turn slices carefully to coat. Cover and refrigerate at least 8 hours or overnight.
3

Heat oven to 425°F. Drizzle melted butter over bread. Bake uncovered 20 to 25 minutes or until golden brown.
4

Meanwhile, drain juice from raspberries into 1-cup glass measuring cup; add enough water to measure 3/4 cup. In 1-quart saucepan, stir together juice mixture, cornstarch, 2 tablespoons sugar and 2 tablespoons marmalade. Heat to boiling, stirring occasionally; remove from heat. Cool 15 minutes. Stir in raspberries. Serve sauce with French toast.

Arrange the bread slices so they fit in a single layer in the pan. Once you pour the milk mixture over them, they’ll be more flexible.
Quickly thaw raspberries by removing the lid of the package and microwaving on High 1 minute 30 seconds to 2 minutes, stirring once.
Enjoy with bacon and/or sausage links and fresh fruit.
Assemble the French toast the night before. Prepare the sauce and put it in a microwavable serving dish; cover and refrigerate. Warm the sauce by microwaving on High 1 minute 30 seconds to 2 minutes.