Instructions:

Raspberry Cheesecake Stuffed French Toast

Combine eggs, granulated sugar, milk, vanilla extract and cinnamon with a wire whisk. Set aside.

Combine softened cream cheese, sugar, and raspberry puree with hand mixer. Set aside.

Slice each piece of bread almost in half. Using a butter spreader, spread the raspberry filling in the middle of each slice. Dip each piece of bread into egg batter and place on a hot griddle. Cook each side until golden brown. Sprinkle with confectioners' sugar and nutmeg.

Serves 4.

* To make the raspberry puree, cook 1 cup of frozen raspberries with 1 cup of sugar until it is of puree consistency.