French Toast Ingredients:

Breakfast2 – 1 pound loaves crusty French bread
8 oz. cream cheese, softened
1/2 cup part skim milk Ricotta cheese
1/2 cup peach preserves
1 cup dried peaches
5 eggs
1¼ cups milk
½ tsp. vanilla
¼ tsp. ground cinnamon
Dash ground nutmeg
2 Tbsp. Butter

Cut the French bread into diagonal slices about ½ inch thick. In a small mixing bowl beat  together the softened cream cheese, ricotta cheese, peaches and peach preserves.

Spoon about 1 Tbsp. of the cheese mixture onto a slice of bread, then top with another slice making a sandwich. (The stuffed bread slices may be prepared the day before serving and refrigerated overnight in a tightly sealed plastic bag.)

In a mixing bowl beat the eggs, milk, vanilla, cinnamon, and nutmeg until combined. Melt the butter on a preheated, 350° F. griddle. Dip the stuffed bread slices into egg mixture and cook until golden brown, turning once. Serve with raspberry sauce.


1 (11.5 oz.) can frozen raspberry-grape juice.
½ cup sugar
2 cups prepared raspberry puree (or make your own by straining through fine sieve approx. 3 10 -oz. packages of whole unsweetened raspberries, thawed.)
2 teaspoons cornstarch dissolved in 2 tablespoons water.
½ cup butter
1 teaspoon vanilla extract

Combine all ingredients except vanilla extract in a saucepan. Heat over low heat, stirring occasionally, until butter is melted. Do not boil.

Remove from heat and add vanilla extract. Let cool for 10 minutes.

Using a rotary beater, beat until slightly thickened.

Serve warm over the peach stuffed French toast.