Raspberry Cheesecake Stuffed French Toast

French Toast/Waffles/Pancakes/Crepes


1 C. milk
2 T. vanilla extract
1 C. white sugar
2 T. cinnamon
4 eggs, beaten
1 C. raspberry puree
4 oz. cream cheese, softened
1 loaf French bread, cut into 1" slices
Confectioners' sugar
Nutmeg, for topping

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. 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.

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