Print

Creamy Raspberry Cream Cheese Stuffed French Toast

cream raspberry cream cheese stuffed french toast - featured image
Print Recipe

A luscious stuffed French toast featuring a silky cream cheese and raspberry filling, perfect for a cozy and indulgent brunch.

Ingredients

Scale
  • 6 slices thick-cut bread (brioche or challah recommended)
  • 3 large eggs (room temperature)
  • 1 cup (240 ml) whole milk or half-and-half
  • 1 teaspoon vanilla extract
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon (optional)
  • Pinch of salt
  • Butter or neutral oil for cooking
  • 8 ounces (225 grams) cream cheese, softened
  • 1/4 cup (30 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) fresh or frozen raspberries
  • 1 tablespoon lemon juice
  • 1 tablespoon granulated sugar

Instructions

  1. Prepare the Raspberry Filling: In a small saucepan, combine raspberries, lemon juice, and granulated sugar. Cook over medium heat, stirring occasionally, until raspberries break down and mixture thickens slightly, about 5-7 minutes. Remove from heat and let cool.
  2. Make the Cream Cheese Mixture: Beat softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy. Fold about 3 tablespoons of the cooled raspberry mixture into the cream cheese. Reserve remaining raspberry sauce for drizzling.
  3. Prepare the Egg Custard: In a medium bowl, whisk together eggs, milk or half-and-half, vanilla extract, sugar, cinnamon, and salt until fully combined and slightly frothy.
  4. Assemble the Stuffed French Toast: Spread 1-2 tablespoons of the cream cheese raspberry filling on half of the bread slices. Top with remaining slices to form sandwiches, pressing gently to seal.
  5. Soak the Sandwiches: Dip each sandwich into the egg custard, soaking about 20-30 seconds per side, ensuring bread absorbs mixture but does not fall apart.
  6. Cook: Heat skillet or griddle over medium heat and add butter or oil. Cook sandwiches for 3-4 minutes per side until golden brown and cooked through. Adjust heat as needed to prevent burning.
  7. Serve: Plate warm French toast, drizzle with reserved raspberry sauce, and dust with powdered sugar. Garnish with fresh raspberries and mint if desired.

Notes

Use brioche or challah bread for best texture. Soak bread just enough to absorb custard without falling apart. If cream cheese filling softens too much during assembly, chill for 5-10 minutes. Medium heat cooking prevents burning and sogginess. For gluten-free, use sturdy gluten-free bread. Dairy-free and vegan substitutions possible with plant-based alternatives and egg replacers.

Nutrition

Keywords: French toast, stuffed French toast, raspberry cream cheese, brunch recipe, easy breakfast, creamy filling

Find it online: https://bitematrix.com/creamy-raspberry-cream-cheese-stuffed-french-toast-recipe-to-try-today/