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Raspberry Cheesecake Stuffed French Toast-1

Raspberry Cheesecake Stuffed French Toast

Indulge in this decadent breakfast treat featuring fluffy brioche bread filled with creamy cheesecake filling and vibrant raspberries, then dipped and toasted to golden perfection. Perfect for special mornings or brunch gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 persons
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 8 slices brioche bread thick-cut, about 2 cm
  • 180 g cream cheese softened
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries about 120 g
  • 3 large eggs
  • 120 ml milk (½ cup)
  • 2 tablespoons butter for frying
  • ½ teaspoon ground cinnamon
  • a pinch salt

Equipment

  • 1 mixing bowls
  • 1 whisk
  • 1 electric mixer (or hand whisk)
  • 1 shallow dish
  • 1 frying pan or griddle
  • 1 spatula
  • 1 measuring spoons and cups
  • 1 knife

Method
 

  1. In a mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  2. Gently fold in half of the raspberries (reserve the other half for serving/garnish).
  3. Lay out all 8 brioche slices. Evenly spread the cream cheese-raspberry mixture on 4 slices, then place the remaining 4 slices on top to make 4 sandwiches.
  4. In a shallow dish, whisk together eggs, milk, cinnamon, and a pinch of salt until well combined.
  5. Preheat a frying pan or griddle over medium heat. Add 1 tablespoon butter and let it melt.
  6. Dip each sandwich in the egg mixture, coating both sides well but not soaking so the bread becomes soggy.
  7. Carefully transfer the dipped sandwiches to the hot pan. Cook 2–3 minutes per side, or until golden brown and heated through. Add the second tablespoon of butter as needed for the remaining sandwiches.
  8. Slice the cooked French toast sandwiches in half. Serve warm, topped with the remaining fresh raspberries and dusted with extra powdered sugar if desired.

Notes

This recipe works best with day-old or slightly dried-out bread to help prevent sogginess.
You can substitute strawberries or blueberries for raspberries if desired.
For extra richness, serve with maple syrup or a drizzle of raspberry sauce.
If making for a crowd, cooked sandwiches can be kept warm in a 90°C (200°F) oven while you finish the batch.