Stuffed French Toast with Homemade Raspberry Syrup

While I'm still in decadent holiday mode for another week or so, here is what our family has eaten every Christmas morning for the last 3 years and counting...  This is stuffed french toast with homemade raspberry syrup and it is amazing!  I'm a big fan of making fruit syrups for our pancakes, sometimes with apples, blueberries, peaches... whatever is in season or strikes my fancy.  This syrup is an appropriately yummy holiday variation.  The recipe is approximate as I just kind of throw the sweeteners in before I put it on the stove.  The french toast recipe is adapted from my "A Taste of the Murphin Ridge Inn" cookbook.  My husband and I stayed at the Murphin Ridge Inn, a wonderful bed and breakfast in Adams County Ohio,  a few years back.  I bought their cookbook because the food was so great.  Check out their website!
http://www.murphinridgeinn.com/ 
Now add these recipes to your collection for your next special occasion breakfast or brunch!

Stuffed French Toast
12 slices hearty white bread (such as Pepperidge Farm Country White)
4 oz cream cheese, softened
1/4 c. sugar
2 T. sour cream
2 T. apricot jam
1 t. vanilla extract
Beat together the filling ingredients with a hand mixer and spread between slices of bread, making six total french toast sandwiches.  Can be made and storedn in the fridge, wrapped tightly in plastic wrap, the night before.
For soaking the french toast...
5 eggs
1/3 cup cream or milk (or eggnog at the holidays!)
1 t. vanilla extract
pinch of salt
pinch of fresh nutmeg
Beat together the soaking ingredients with a fork.
Soak both sides of each french toast sandwich and grill on a buttered griddle.  Serve hot with your favorite syrup and topped with whipped cream.

Red Raspberry Syrup
16 oz. package of frozen red raspberries
1/4 c. pure maple syrup
1/2 - 1 c. light brown sugar (depending on how sweet you like your syrup)
1/4 c. apricot jam
Put all ingredients in a medium sauce pan.  Bring to a boil, stir the mixture well, reduce heat and simmer, uncovered, for about 20 minutes.