Source: News 10 Midday, Sacramento, May 23, 2001 - kxtv.com - Recipe courtesy of Pat Scheuner, Grandpa's Cellar, Apple Hill, California

French Toast
4 eggs
1 cup milk, any type
1 teaspoon vanilla extract
8 ounces cream cheese, softened
1 loaf extra sour French bread
1 cup raspberry jam
1 basket fresh raspberries

Raspberry Butter
8 ounces cream cheese, softened
1/2 pound cold butter or margarine
1 pound powdered sugar, sifted
1/2 cup fresh raspberries

Prepare French toast by whisking together eggs, milk and vanilla extract. Set aside.

Place pairs of bread slices on counter being careful to match the pairs. Spread soft cream cheese on one side of the French bread slice. Cream cheese should be spread completely over bread so that a good seal can be made. Spread jam on the other slice of bread. Place two slices together to make a sandwich. Dip slices in egg mixture. Cook on sprayed or butter griddle until brown on both sides. Serve with raspberry butter and fresh raspberries.

To make Raspberry Butter, microwave berries for one minute. Chill.

Whip cream cheese and butter until fluffy. Add raspberries and powdered sugar. Mix until blended. Refrigerate until ready to serve (leftover Raspberry Butter freezes well).