Raspberry-Stuffed French Toast

Total Time
Prep 30 mins
Cook 10 mins

This is a rich and decadent breakfast dish. I like to make this on 'holiday mornings', such as Easter. I've used strawberries in place of the raspberries at times.


  1. Cut the bread into 12 slices and put 6 plates in the oven to warm at 200°.
  2. Whisk the eggs until foamy; add the milk, cream, salt, vanilla and sugar and whisk to blend; pour into a sheet pan with sides (jelly roll pan); arrange the bread slices in the pan in a single layer and let soak.
  3. Meanwhile, using a sharp knife, slice the cream cheese into 12 thin slices.
  4. Heat a large skillet or griddle over medium-high heat; add about 1 tablespoon of butter and heat until melted and foamy.
  5. Working in two batches, if necessary, arrange half the soaked bread slices in the skillet; cook until golden brown, 3-5 minutes; lay 2 slices of cream cheese on each slice of bread, then place 1/6 of the raspberries on top of the cheese; cover each with another slice of soaked bread and press firmly with a spatula.
  6. Turn the'sandwich' over and brown on the other side, about 3 minutes more.
  7. Transfer to warmed plates, sprinkle lightly with confectioners' sugar and serve.
Most Helpful

WOW!!! What else can I say? I made this for our Easter morning brunch and it was amazing! I used challah bread, light cream cheese and fresh raspberries. We also topped it off with a bit of dark, pure maple syrup. Next time we would go a little lighter on the cream cheese and perhaps eat half as much. The slices of bread were really large, so each "sandwich" would have done 2 people as it is definitely not a "light" dish and we found ourselves stuffed in the end! (Not that we stopped eating it mind you - it was way too good!) Thanks Hey Jude!

Just Call Me Martha April 12, 2004

Oh YUMMY! I should have taken the warning that this was going to be HUGE! Each "piece" took up almost a whole plate! It was delicious though! Thank you so much!

TUMaggieMay May 14, 2008