Raspberry Stuffed French Toast

Directions

1. Combine raspberries, brown sugar, 2 tablespoons balsamic and cinnamon in a saucepan. Bring to a boil. Reduce heat, simmer, uncovered until syrup reaches desired consistency, 5-7 minutes. Remove from the heat and stir in vanilla, set aside.
2. In a bowl, beat cream cheese, sour cream and remaining balsamic. Spread about 3 tablespoons on each slice of bread. Combine preserves and vanilla, spread over cream cheese mixture on nine slices. Top with remaining bread, cream cheese side down, to make a sandwich.
3. In a shallow bowl, combine the eggs, cream and cinnamon. Dip both sides of bread into the egg mixture. Cook on a hot greased griddle until golden brown, 3-4 minutes on each side. Cut in half diagonally. Serve with raspberry syrup. If desired, sprinkle with confectioners' sugar and garnish with raspberries.