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(1)

Raspberry Caramel French Toast

Ingredients
  • 1/2 cup margarine or butter
  • 1 cup light brown sugar
  • 16 ounces loaf French Bread
  • 4 eggs
  • 1 cup milk
  • 8 ounces pkg. cream cheese, softened
  • 12 tbsp. raspberry jam
  • 2 tbsp. sugar
  • 1/2 teaspoon 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
Ingredients
  • 2 tbsp. cornstarch
Instructions

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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