Perfect for Mother's Day brunch, Christmas morning or to make any weekend breakfast extra special.Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients8 (1-in.) thick slices Bread (Texas toast or similar)
8 oz. Cream cheese, room temperature
1/2 cup Robert Rothschild Farm Raspberry Amaretto Preserves
3/4 cup Milk
4 large Eggs
1 Tbsp. Sugar
1/8 cup Amaretto
Optional: Powdered sugar, maple syrup, fresh raspberries
Slice a deep pocket into the side of each slice of bread, without cutting all the way through. In a stand mixer, beat together cream cheese and Raspberry Amaretto Preserves. Spread a portion of the cream cheese mixture into each pocket and press the bread closed. In a medium bowl, whisk together the milk, eggs, sugar and amaretto.
Preheat a nonstick skillet over medium heat and add a slab of butter. Allow to melt, then dip each stuffed slice of toast into the egg mixture and place immediately into the pan to cook until golden, about 2 - 3 minutes per side. Serve immediately, topped with powdered sugar, maple syrup or fresh raspberries.