Raspberry Almond French Toast

If you've been following this blog, you know that it was started as a way to fill our Sunday mornings. It's a new year and our Sunday meetings have moved from 1:00 p.m. to 9:00 a.m. Instead of rolling out of bed at 9:00 and enjoying a leisurely brunch, my alarm is sounding at 6:30 so I can be up, showered and ready before I wake the girls and the cyclist (remember all the blonde bobs I have to blow-dry?)*
This year, we'll be eating brunch at 1:00. After which we will get back in our jammies, form a puppy pile, and take our Sunday nap.

Raspberry-Almond French Toast

1 loaf French bread, cut into 1/2" slices

Filling
1/4 cup powdered sugar
8 oz softened cream cheese
1/2 t vanilla
1/2 t almond

Batter
4 eggs
4 T cream or milk
1/2 t vanilla

Sauce
1 pint raspberries, fresh or frozen (thawed)
1/2 cup sugar
1/2 t almond

Make the almond filling by combining powdered sugar, cream cheese, and 1/2 t each of vanilla and almond.
Spread filling between two slices of bread.
To make batter, beat eggs until frothy. Add cream and vanilla. Dip bread in batter and grill until golden brown.
Combine sauce ingredients and serve over hot French toast.

*If anyone has any great time-savers in the hair department, let me know. Last night I wrapped all the girls wet hair in sponge rollers (very tiny ones apparently). We awoke to three pint sized Mugatu's.