Raspberry Cream Cheese Baked French Toast

• 1 loaf cinnamon raisin whole grain bread (I use Ezekiel or Manitowoc Ovens)
• 2-16 oz. bag frozen or enough fresh raspberries to cover first layer of bread
• 1 - 8 oz. cream cheese (I use reduced fat, but it doesn't matter - taste-wise)
• 1 1/2 C milk (skim, whole, whatever, or can use soy milk)
• 1 C plain lowfat yoghurt
• 8-10 eggs (depends on how big they are)
• 1 - 2 tsp cinnamon (depends on how much you like cinnamon)
• 2 tsp vanilla

Topping

• 1/4 C soft butter
• 1/2 C succanat (or brown sugar, but it's not as good or healthy as succanat)
• 2 tbsp pure maple syrup

Directions:

Next morning, preheat oven to 350 degrees. Mix topping and spread on top of layered french toast. Bake for about 50 or so minutes. Top will be slightly brown and kinda crusty when done. Serve with pure maple syrup and or yoghurt.

I always serve this french toast with several kinds of Wisconsin cheese (From The Cheesebox in Lake Geneva), so that my guests can get their proper protein. Cheese also cuts the sweetness of this particular breakfast, which, to me, is important

I use only eggs from free-grazing chickens -- this is important.

I also use cherries, frozen or fresh, and rhubarb in spring, but if rhubarb is used, it should be simmered briefly in a small amount of water on stovetop to take the rawness out of it. In fall I use apples, but that's a different process. I saute them first with cinnamon and succanat (organic sugar cane natural) in a little olive oil and spread them on the bottom of the pan. Then the cream cheese goes in the middle, and I top it with more of the apple mixture. This is delicious as well, and cranberries, raisins, walnuts or pecans can be added to the apples.