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Print this Recipe    French Toast 38

Raspberry Caramel French Toast

1/2 cup margarine or butter
1 cup light brown sugar
16 oz loaf French Bread
4 eggs
1 cup milk
8 oz pkg. cream cheese, softened
12 tbsp. raspberry jam
2 tbsp. sugar
1/2 tsp. ground cinnamon
1 lb. raspberries, sliced (2 1/2 cups)
1/4 cup sugar
1 tub Crystal Light Lemonade Powder
4 cups water
2 tbsp. cornstarch

In small saucepan, combine butter and brown sugar, heat to boiling.
Pour into a 9 x 13" glass baking dish. Remove 1" from each end of
French bread loaf, slice into 24 equal slices. Beat eggs and milk
until smooth. Using tongs, quickly dip 12 slices of bread into egg
mixture, arrange in single layer over brown sugar mixture. Spread
cream cheese evenly over bread slices in pan. Spread 1 tbsp.
raspberry jam over cream cheese. Dip remaining bread slices in egg
mixture, arrange over jam layer. Slowly pour remaining egg mixture
over bread slices. Combine 2 tbsp. sugar and cinnamon, sprinkle
evenly over French bread. Refrigerate, covered, several hrs. or
overnight.

Bake, uncovered, in a preheated 350\xb0 oven until browned (30-40
min.). Meanwhile, combine sliced raspberries and 1/4 cup sugar.
In pitcher, combine lemonade powder with water until smooth. In
small saucepan, combine 1 1/2 cups lemonade mixture with cornstarch.
Bring to a boil, stirring constantly, boil and stir 1 min. To Serve:
Stir raspberries and juice into lemonade mixture. With spatula,
remove each serving to dinner plate. Top with strawberry-lemonade
mixture, dividing evenly. Serves 12.

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