Description
French toast stuffed with blackberries and cream cheese and topped with blackberry syrup.
Ingredients
- 1 can 21 Oz. Can, Blackberry Pie Filling
- ½ cups Powdered Sugar, Divided Use
- 2 Tablespoons Water, Divided Use
- 2 Eggs
- 1 container 8 Oz. Size, Spreadable Cream Cheese
- 4 slices Bread
- Butter, For Skillet
Preparation
In a small bowl combine 1 cup pie filling, half of the powdered sugar and half of the water. Mix well. Put in a saucepan on low heat. This will be for the topping.
In a shallow bowl add the eggs and beat well. Set aside.
In small bowl combine the cream cheese, remaining half of the powdered sugar and remaining half of the water. Mix well. Spread this onto one side of a slice of bread. You want a thick coating. The filling will be thick and spreadable.
Next, add one to two tablespoons of the remaining blackberry pie filling on top of the cream cheese (you can add more filling if you want it extra thick).
Place a slice of bread on top so that you have made a sandwich. Repeat steps to make second serving.
Dip sandwich into the beaten egg so that it’s coated on both sides.
Place a dab of butter onto a skillet over medium heat. Once butter is melted add a sandwich. Cook on medium to medium low heat until both sides are golden brown. Repeat and cook the second sandwich.
Top with warm topping mixture. Add Cool Whip if you prefer. Serve warm.
