Raspberry Cream Cheese Stuffed French Toast
Every weekend, Hubby and I eat eggs for breakfast. Some days it’s on a sandwich with bacon, sometimes, just scrambled with toast, and other times, we just eat them over easy. It’s our standard breakfast Saturday and Sunday each weekend. We rarely go for sweets for breakfast even considering the amount of sweets that are always in the house.
I decided to mix things up with this Raspberry Cream Cheese Stuffed French Toast. We were both very excited for the change of pace. This recipe raises french toast to a whole new level.
Every bite includes the delicious sweetness that french toast always provides. Then it throws in some delicious fruit and berry cream cheese. Literally nothing is better than a bite of this french toast topped with powdered sugar and maple syrup.
One Year Ago: White Chocolate Cranberry Mousse
Two Years Ago: Pumpkin Cranberry Muffins and Pumpkin White Chocolate Chip Bars
Three Years Ago: Pumpkin Pie Dip
Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!
Raspberry Cream Cheese Stuffed French Toast
Yield: Serves 6
Ingredients:
1-2 loaves French bread
1/2 cup cream cheese
1/4 cup berry cream cheese (or use another 3 Tbsp cream cheese and 2 Tbsp jam)
~1 cup raspberries
1 Tbsp sugar
2 eggs
1 Tbsp cinnamon
1/2 cup milk
2 Tbsp butter
powdered sugar
Directions:
Cut the bread into slices, approximately 2 inches thick. Make a long, deep cut into the middle of the bread slice, entering from the top.
Sprinkle the raspberries with sugar, and allow them to sit while you mix the filling. Spoon berry cream cheese and sweetened berries into the bread pocket. Try and seal the edges if possible.
Combine the eggs, cinnamon and milk.
Heat up your griddle or skillet. Once hot, add butter and let it melt.
Soak each side of the stuffed toast in the egg mixture, about 30 seconds on each side. Fry the french toast, about three minutes on each side (or until golden brown). You can try and give the edges a little heat as well, as the bread is very thick.
Cut the stuffed French toast in half, and garnish with powdered sugar and more raspberries, if desired.
Recipe as seen on Blueberries and Cream
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I’m so glad you posted this! Aarti’s kale salad is on my list of dishes to make, and it’s good to know that you guys enjoyed it.
I saw this on the first episode of Aarti Party and it looked so good to me! Kale is something I’ve also never worked with in our kitchen so I definitely want to give this recipe a try!
I love kale, and I was intrigued by this as well – I really want to try it now! Great picture!
I picked up all of the ingredients this morning to make the salad, and it is now sitting in my fridge waiting to be devoured for lunch. It’s GREAT! Who knew raw kale could be so good?!
Kale is one of my favorite foods but I haven’t had it raw yet. I am bookmarking this!
Wow sounds interesting! I’m very curious to try it myself. I love kale.
I saw this on Aarti Party too – looks good – glad you tried it!
I love kale and am on a new-found mango kick, so I’m sure this is absolutely wonderful 🙂
Sues
I don’t know if I could get anyone in my family to try this, but it looks so interesting! I have never tried kale, but I would like to!
I made a massaged kale salad once but it was just “eh”. I don’t think I massaged enough. But I might have to try it again, and do it the right way, since you both loved it!
I LOVE massaged kale – love, love, love it. It tastes completely different than “regular” – not as “green” if that makes sense. 🙂
I also love the next food network star. I should check out Aarti’s show since this recipe sounds like it’s right up my alley. 🙂