Raspberry Cheesecake Stuffed French Toast


I came up with this recipe one morning while preparing breakfast for guests at my bed and breakfast. It became one of our most requested dishes and I later included it in our inn's cookbook!

Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
6 servings


  • 1 cup milk

  • 2 tablespoons vanilla extract

  • 1 cup white sugar

  • 2 tablespoons cinnamon

  • 4 eggs, beaten

  • 1 cup raspberry puree

  • 4 ounces cream cheese, softened

  • 1 loaf French bread, cut into 1 inch slices

  • butter

  • confectioners' sugar for dusting

  • nutmeg, for topping


  1. 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.

  2. 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.

    two slices of raspberry cheesecake stuffed french toast plated with fresh raspberries
    Meredith Food Studios

Nutrition Facts (per serving)

622 Calories
19g Fat
97g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 622
% Daily Value *
Total Fat 19g 24%
Saturated Fat 10g 51%
Cholesterol 132mg 44%
Sodium 661mg 29%
Total Carbohydrate 97g 35%
Dietary Fiber 4g 13%
Total Sugars 53g
Protein 16g
Vitamin C 8mg 39%
Calcium 153mg 12%
Iron 4mg 22%
Potassium 292mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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