How to Make Raspberry Stuffed French Toast

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Raspberry stuffed french toast with a drizzle of syrup and a dash of powdered sugar….does it get any better than that?

  Well, for breakfast or brunch it’s pretty high up there. It starts with my love of raspberries.  Tart but so flavorful as they burst in your mouth. As I write this my taste buds are watering and I’m getting a little tightness at the back of my jaw.  I need some.  

I love breakfast with my family.  The way we all gather round, some still in their jammies and barely out of bed, their hair wild and the pinkness of sleep still on their faces.  Most are in a great mood and happy to eat something fun.  French toast is a really versatile breakfast to put together.  Some are done the night before, with a rich blend of cream, vanilla and eggs poured over to be absorbed by the bread overnight.  Blueberries or raspberries nestled in amount the cream cheese, ricotta and chunks of bread.  Others are made on the griddle, dipped in a creamy mixture of eggs, cream and my secret ingredient (flavored coffee creamers).

I’m not sure where I came upon this recipe but I’ve tested it a few times (most recently with my daughter in law Kelsey), and she loved it!  It’s not too sweet but has a light creamy texture and the raspberries, well they just make it delicious.  Well, we won’t talk about it anymore, just make it.  It’s a fun dish for Valentine’s day, whether it’s for breakfast or dinner, for all your loved ones.  The recipe is for 4, and can be doubled easily (or made for just 2 as well)

Ingredients:

  •  french bread
  • Raspberries
  • Eggs
  • Cream or Milk
  • French Vanilla Coffee Creamer ( I used International Delight but any brand works)
  • Vanilla
  • Ricotta Cheese
  • Cream Cheese
  • Griddle or frypan  (I have never had a griddle before but have used one a lot lately and it will be a purchase I’m making in the near future)

Note:  I know I show 1 egg in the bowl but this is when I made it for two.  It requires 2 eggs for 4 people

Directions:

  1. Cut 8 slices of french bread
  2. Mix together ricotta and cream cheese.  Spread a few tablespoons on each slice of bread
  3. Break apart 3-4 raspberries and press onto the cream cheese mixture.  Cover with 2nd slice of bread
  4. In a wide bowl (that can fit the size of bread) mix together vanilla, eggs, milk (or cream) and french vanilla creamer.  Dip french toast in and turn over to cover the other side as well
  5. On a 350° griddle (or frypan set on medium) melt butter or spray with oil and place french toast pieces.  Cook until golden on one side (3-5 minutes) and turn over to cook the other side.
  6. Place on plate.  Add a few raspberries on top, dust with powdered sugar and drizzle with syrup.
  7. Enjoy

NOTE:  If you want to make a raspberry syrup to compliment the dish, mix 1/2 cup of fresh or frozen raspberries, 1 cup of cold water mixed with 1 heaping TBSP of cornstarch and 1/2 cup of sugar.  Cook over medium high heat until it comes to a boil.  Simmer on medium until it thickens a bit.  Serve over the stuffed french toast!

Enjoy,

Cheryl

Raspberry Stuffed French Toast

This is a delicious creamy french toast with a light tang of raspberries.  I promise, you'll love it!

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Author simplher

Ingredients

  • 8 Slices French Bread
  • 2 6 oz Packages of fresh Raspberries
  • 4 oz Cream Cheese
  • 1/2 Cup Ricotta Cheese
  • 2 Eggs
  • 1/2 Cup Milk, Cream or 1/2 and 1/2
  • 1/2 Cup French Vanilla Creamer
  • 1 tsp Vanilla
  • 2 TBSP Butter or Spray Oil for griddle
  • 1 Bottle Maple Syrup

Instructions

  1. 1)  Slice French Bread into 8 (or more) slices

      2)  Cream together ricotta and cream cheese 

      3)  Spread mixture on each piece of french bread

      4)  Break 16 raspberries in half.  On 4 slices of bread, put 6-8 raspberry halves

      5)  Cover raspberry side of french bread with another slice 

      6)  Mix together eggs, milk, vanilla and french vanilla creamer.  Dip bread in, turning to ensure egg mixture on each side.

      7)  Cook on 350 degree griddle (or medium heat fry pan) until golden brown and flip to cook other side.

      8)  Serve topped with a few raspberries, powdered sugar and syrup.  

Optional: Raspberry Syrup

  1. In a small saucepan on the stove, put 1/2 cup frozen raspberries (you can use fresh if desired) 3/4 cup of cold water, 1 TBSP cornstarch and 1/4 cup of sugar.  Stir together over medium high, bringing to a boil.  Turn to med low and simmer for a few minutes until it thickens slightly.  Serve over French Toast.