Raspberry Cream Cheese Stuffed French Toast

raspberry cheesecake stuffed french toast on a white plate with raspberries

Raspberry Cream Cheese Stuffed French Toast

Looking for the best simple and easy brunch food? Whip up some Cheesecake Stuffed French Toast for the ultimate breakfast favorite! Start with a classic French toast batter but add a sweet cream cheese filling and fresh fruit or jam to make this a special favorite. It's perfect for Mother's Day or Easter brunch, or anytime you want to serve something easy and impressive!

4.72 from 7 votes

Print Recipe Pin Recipe Add to Collection

Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast

Servings triangles

Calories 357 kcal

Ingredients

1 cups heavy cream
8 ounces cream cheese softened (we use the lighter stuff, neufchatel)
⅓ cups sugar
8 slices bread we use light whole wheat bread
1 cups raspberries or 4 tablespoons of your jam
4 eggs
6 tablespoons milk
2 teaspoons vanilla bean paste
⅔ teaspoon pumpkin pie spice or plain cinnamon

Instructions

Using a mixer on high speed, beat the heavy cream until stiff peaks are formed. Don't over beat the cream or it will turn to butter! There is no need to clean the beaters before the next step.
In a separate bowl, beat together the cream cheese and sugar until the mixture is smooth and creamy. Fold in the whipped cream and gently mix so that you have a light and fluffy cream cheese mixture.
Spread the cream cheese mixture on four of the slices of bread and sprinkle generously with the raspberries. Press berries down into the cream cheese mixture as much as possible, and spread a bit more cream cheese on the matching pieces of bread. This will seal the sandwich shut when you put them together. If using jam, spread it on the other four slices of bread and skip the top layer of cream cheese. (It's much less messy if you don't spread cream cheese and jam the whole way to the edges.)
Put the bread together to form four cream cheese and fruit/jam sandwiches. Cut the sandwiches in half to make eight triangles, and set aside.
Whisk together the eggs, milk, vanilla, and pumpkin pie spice in a flat-bottomed bowl or pie plate. Set aside.
Melt a little butter (or whatever you like to use) on a griddle or large skillet over medium-high heat.
While the griddle or skillet is heating, allow each sandwich to sit in the egg mixture until it is completely soaked through.
Transfer the soaked sandwich to the hot griddle and cook until browned. Flip it over, and cook until browned on the other side.
Garnish with more fresh berries, a dab of jam, or your favorite syrup.

Notes

I personally think these are best when they have cooled slightly so that the cream cheese mixture sets up a bit. When they are hot, it is too liquidy and runs out a bit. But if you like them hot, serve them that way.

I am not a big fan of fresh mint, but if you have it, it makes a really nice presentation to serve the sandwiches with a sprig of mint and a few fresh berries. Your family will think they're in a restaurant.

And while we're talking garnishes, wouldn't this be awesome with my homemade raspberry sauce instead of syrup? Out of this world!

The nutritional information is for a triangle half sandwich. These sandwiches are super filling but not the healthiest, so I like to serve a half sandwich (a triangle) with a denser protein like an egg or a slice of omelet roll if I'm being really fancy.

Nutrition

Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!