Raspberry Stuffed French Toast
Indulge in the decadent delight of Raspberry Stuffed French Toast, a breakfast favorite that's as beautiful as it is delicious. This recipe features thick slices of brioche or challah bread, perfectly golden and infused with warm cinnamon flavor, stuffed with a luscious cream cheese filling folded with fresh, juicy raspberries. The combination of sweet powdered sugar, velvety vanilla, and tangy raspberries strikes the perfect balance, while the buttery skillet finish ensures every bite is irresistibly crispy and fluffy. Ready in just 35 minutes, this brunch masterpiece is best served warm, topped with extra raspberries, a sprinkle of powdered sugar, and a drizzle of maple syrup for a dreamy start to your day. Perfect for weekend mornings or special gatherings, this stuffed French toast will become your go-to recipe for an elevated breakfast experience!
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Recipe Information
Ingredients
- 120 grams Cream cheese, softened
- 150 grams Raspberries, fresh
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 8 slices Thick slices of brioche or challah bread
- 4 pieces Large eggs
- 120 milliliters Milk
- 0.5 teaspoons Ground cinnamon
- 2 tablespoons Butter, for cooking
- optional Maple syrup, for serving
Instructions
In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
Gently fold in the fresh raspberries, being careful not to crush them too much. Set aside.
Take one slice of brioche or challah bread and spread a generous amount of the cream cheese and raspberry mixture on one side. Top with another slice of bread to make a sandwich. Repeat with the remaining slices of bread.
In a shallow bowl, whisk together the eggs, milk, and ground cinnamon until well combined.
Heat a large skillet or griddle over medium heat and add 1 tablespoon of butter, allowing it to melt and coat the pan.
Dip each stuffed sandwich into the egg mixture, coating both sides evenly but not letting the bread become too soggy.
Place the soaked sandwich into the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. Repeat with the remaining sandwiches, adding more butter to the pan as needed.
Once cooked, remove the French toast from the skillet and let it rest for a minute before serving.
Serve warm, topped with additional raspberries, a dusting of powdered sugar, and a drizzle of maple syrup if desired.
Nutrition Facts
Calories |
2721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.0 g | 176% | |
| Saturated Fat | 71.6 g | 358% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1271 mg | 424% | |
| Sodium | 2724 mg | 118% | |
| Total Carbohydrate | 289.7 g | 105% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 69.9 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 776 mg | 60% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1359 mg | 29% | |
*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.
