Raspberry-Stuffed French Toast

“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


  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.

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