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.”
READY IN:
40mins
SERVES:
6
UNITS:
US

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.

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