Stuffed French Toast with Raspberry Sauce (4 servings) FILLING: 3/4 cup ricotta cheese 1 package (3 ounces) cream cheese - at room temperature 1 teaspoon almond extract 2 Tablespoons sugar 1 loaf French or Italian bread cut in 1 1/2-inch slices 8 eggs 2/3 cup half 'n half 1 Tablespoons butter SAUCE: 1 package (10 ounces) Deluxe Red Raspberries - thawed and drained (reserving juice) 1/2 cup sugar 2 Tablespoons raspberry jam In medium bowl, combine ricotta, cream cheese, almond extract and sugar; stir until well blended. Make a pocket in each bread slice by cutting through center of top crust down into bread to within 3/4-inch from edges, being careful not to cut through sides. Fill pocket with 1 to 2 tablespoons filling. Repeat with remaining bread slices. In medium bowl, whisk together eggs with half 'n half until well blended. Dip each side of bread into egg mixture until well coated. Melt butter in large skillet over medium-high heat. Place bread slices into skillet and fry both sides until golden brown and filling is warm, about 6 to 8 minutes. In medium saucepan, combine reserved raspberry juice and sugar; stir in raspberry jam. Bring raspberry mixture to a boil, then lower heat and simmer for 7 to 8 minutes,allowing mixture to slightly thicken. Remove from heat and stir in raspberries. Serve warm over french toast. Invite friends over for this one! It takes a little more work than your average French Toast, but it's worth it. Mr Breakfast would like to thank eaat4@aol for this recipe. Recipe number 542. Submitted 9/14/2002.