Raspberry Cheesecake Stuffed French Toast
Servings: 4
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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