Raspberry Cheesecake Stuffed French Toast is a rich and buttery brioche bread stuffed with raspberry cheesecake filling. Drizzle with a little hot fudge sauce and this makes for a very special breakfast or brunch!
Raspberry Cheesecake Stuffed French Toast
Do any of you have your Mother’s Day breakfast/brunch planned out yet? No, good because you need to put this stuffed french toast on the menu!! And it’s not as hard as it looks or sounds, trust me!
A few other great breakfast or brunch ideas: Cinnamon French Toast Sticks, High Protein Cottage Cheese Pancakes (<-SO GOOD!), Breakfast Enchiladas, and Hashbrown Sausage Breakfast Pie.
This year my 7 year old daughter will be having her first communion on Mother’s Day which makes it an extra special day!! I can’t believe she is this old already, but I also can’t believe that my oldest is 11! It’s a little bittersweet seeing them grow up. It’s nice seeing them mature and as they get older they help out around the house (which I really enjoy!) but it also means that before I know it they will be adults and leaving the nest.
Then I think of the big scary world out there and I kinda want them to stay little.
Anyone else in the same boat?
Well, enough about that and onto this Raspberry Cheesecake Stuffed French Toast!
Can I bake this stuffed french toast?
Yes! A few changes will need to be made to the recipe below.
- Instead of 2 large eggs use 4 and instead of 1/3 cup half and half use 1 cup.
- Prepare filling and stuff as directed in step one and place in a small baking dish.
- Combine the eggs, half and half, sugar, and vanilla and pour over the stuffed bread. Using the back of a spatula, press bread down lightly to help soak up the egg mixture. Cover and chill for 2-24 hours turning carefully with a large spatula once or twice.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and carefully transfer the french toast to prepared pan. Bake for 35 minutes or until golden brown, turning once halfway through baking.
What to serve with this Raspberry Cheesecake Stuffed French Toast:
- Garnish with fresh raspberries, hot fudge sauce, and powdered sugar if desired.
- Eggs of choice
- Coffee or hot tea
- Other fresh fruit
Pin this Raspberry Cheesecake Stuffed French Toast and save it for later!
Raspberry Cheesecake Stuffed French Toast
Ingredients
- 8 thick slices brioche bread
- 4 ounces (113g) cream cheese, softened
- 1/2 cup (70g) fresh raspberries + extra for garnish if desired
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 2 large eggs
- 1/3 cup (80ml) half and half or whole milk
- 2 tablespoons sugar
- 1 teaspoon vanilla
- butter for frying
Instructions
- In a small bowl combine cream cheese, raspberries, 2 tablespoons sugar, and 1 teaspoon vanilla. Divide among 4 pieces of bread. Top each with remaining slices of bread.
- In a shallow dish combine eggs, half and half, 2 tablespoons sugar, and 1 teaspoon vanilla.
- Preheat a large skillet with a small amount of butter over medium-low heat. Dip stuffed french toast into egg mixture briefly soaking each side. Place in skillet and cook for 5 minutes on each side or until lightly browned. Serve immediately.
Notes
- Baked Version:
- Instead of 2 large eggs use 4 and instead of 1/3 cup half and half use 1 cup.
- Prepare filling and stuff as directed in step one and place in a small baking dish.
- Combine the eggs, half and half, sugar, and vanilla and pour over the stuffed bread. Using the back of a spatula, press bread down lightly to help soak up the egg mixture. Cover and chill for 2-24 hours turning carefully with a large spatula once or twice.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and carefully transfer the french toast to prepared pan. Bake for 35 minutes or until golden brown, turning once halfway through baking.
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What to serve with this Raspberry Cheesecake Stuffed French Toast:
- Garnish with fresh raspberries, hot fudge sauce, and powdered sugar if desired.
- Eggs of choice
- Coffee or hot tea
- Other fresh fruit
Totally in the same boat. I told my 10-year-old when she was six to stop growing. She said, “I can’t help it! It’s Jesus’s fault!” She (and my other kids) would die if I would make this French toast. It would be like all their wildest dreams coming true!
Lol, kids say the best things!! Thanks! 🙂
Wow! This looks simply amazing! Chocolate and raspberries – yum!
Thank you Danielle! They are one of my favorite combos!
This sounds delicious!!!!
Thank you Julie!! 🙂
Looks and souonds wonderful!
Thank you Grandma!!