Raspberry Cheesecake Stuffed French Toast recipe

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Ingredients

1 cup milk
2 tablespoons vanilla extract
1 cup white sugar
2 tablespoons cinnamon
4 eggs, beaten
1 cup raspberry puree
4 ounces cream cheese, softened
1 loaf French bread, cut into 1 inch slices
butter
confectioners' sugar for dusting
nutmeg, for topping

Nutrition Info

621.7 calories
carbohydrate: 96.8 g
cholesterol: 131.6 mg
fat: 18.9 g
fiber: 3.6 g
protein: 15.8 g
saturatedFat: 10.1 g
servingSize: -
sodium: 661.1 mg
sugar: 52.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

6 servings

Recipe Note

I came up with this recipe one morning while preparing breakfast for guests at my bed and breakfast. It became one of our most requested dishes and I later included it in our inn's cookbook!

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