French Toast with Raspberry Chocolate Cream Cheese
Indulge your taste buds with this decadent French Toast with Raspberry Chocolate Cream Cheese, a sweet twist on a breakfast classic. Thick slices of brioche or challah are stuffed with a luscious filling made from creamy whipped cream cheese, tangy raspberry preserves, and rich semi-sweet chocolate chips. Each sandwich is dipped in a warmly-spiced custard mixture infused with cinnamon and vanilla, then grilled to golden perfection in buttery bliss. Finished with a sprinkle of powdered sugar, fresh raspberries, and a drizzle of maple syrup, this heavenly dish is perfect for brunches, holiday mornings, or anytime you crave a comfort-food treat. With its irresistible mix of creamy, fruity, and chocolaty flavors, this recipe is destined to become your new breakfast favorite!
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Recipe Information
Ingredients
- 4 oz Cream cheese
- 2 tbsp Raspberry preserves
- 2 tbsp Semi-sweet chocolate chips
- 3 large Eggs
- 0.5 cup Milk
- 1 tsp Vanilla extract
- 0.5 tsp Ground cinnamon
- 0.25 tsp Salt
- 8 slices Thick bread, such as brioche or challah
- 2 tbsp Butter
- 1 tbsp Powdered sugar
- 0.5 cup Fresh raspberries (optional, for garnish)
- Maple syrup (optional, for serving)
Instructions
In a small mixing bowl, combine cream cheese, raspberry preserves, and chocolate chips. Stir until well combined and smooth. Set aside.
In a shallow bowl, whisk together eggs, milk, vanilla extract, ground cinnamon, and salt to make the custard mixture.
Spread a generous layer of the raspberry chocolate cream cheese mixture onto one slice of bread. Top with another slice of bread, sandwiching the filling in between. Repeat with the remaining bread slices.
Preheat a large non-stick skillet or griddle over medium heat and add 1 tablespoon of butter, allowing it to melt and coat the surface.
Dip each stuffed sandwich into the egg mixture, making sure to coat both sides evenly. Allow any excess custard to drip off.
Carefully place the dipped sandwich into the skillet and cook for 3-4 minutes on each side or until golden brown and cooked through. Cook in batches if necessary, adding more butter to the skillet as needed.
Once done, transfer the French toast to a plate. Repeat until all sandwiches are cooked.
Dust the French toast with powdered sugar and garnish with fresh raspberries if desired. Serve warm with maple syrup on the side.
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 924 mg | 40% | |
| Total Carbohydrate | 99.4 g | 36% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 28.2 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 176 mg | 14% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 319 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
