I love breakfast.  Seriously, the best meal of the day…love it.  This recipe was a huge hit with my kids.  And, a word to the wise…you definately do not need to put maple syrup on top.  Just stick with icing sugar.  This serves about 6 people…enjoy!

  • 1 cup – milk
  • 2 tablespoons – vanilla extract
  • 1 cup – white sugar
  • 2 tablespoons – cinnamon
  • 4 eggs, beaten
  • 1 cup – raspberry jam (seedless, if available)
  • 4 ounces cream cheese, softened
  • 1 loaf French bread, cut into 1 inch slices (or, thick cut loaf)
  • butter
  • icing sugar for dusting
  • nutmeg, for topping

In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make ‘sandwiches’ by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.  I used full pieces of bread to make the sandwiches.

Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners’ sugar and nutmeg. Serve immediately.

3 Replies to “Raspberry Cheesecake Stuffed French Toast

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.