Raspberry Cheesecake Stuffed French Toast Recipe

Preheat a nonstick griddle over medium heat or an electric griddle to 325 degrees F.

In a mixing bowl, using a fork, combine Neufchatel Cheese and raspberry jam, stir until well combined, and nearly smooth, set aside.

In a blender, combine buttermilk, milk, eggs, flour, baking powder, cinnamon, nutmeg, salt, and vanilla. Blend on low speed for 10 seconds.

Pour mixture into a shallow bowl, set aside. Pour crushed graham crackers or corn flakes into a separate shallow bowl, set aside.

Make a slit down the center of each slice of bread cutting about ¾ of the way down.

Spread the raspberry mixture on one side of the inside of each slice of bread where the slit was made, then very gently press bread together.

Butter preheated griddle and dip one side of filled bread into milk/egg mixture then flip and dip opposite side several seconds.

Allow a bit of the excess to drip off then dip and coat both sides in crushed graham crackers. Place a coated slice on a preheated buttered griddle and cook until golden brown for about 2 to 3 minutes.

Lift the french toast with a spatula, butter griddle again, and flip french toast.

Cook the opposite side until golden. Repeat process with remaining slices of bread.

Serve cooked french toast immediately along with vanilla cream syrup and optional sweetened whipped cream.