Raspberry-Stuffed French Toast

Total Time
40mins
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.

Ingredients Nutrition

Directions

  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.

Reviews

(2)
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

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