Photo: Raspberry-Stuffed French Toast Recipe
Ingredients
- 1 medium loaf (about 8 ounces, or 12 medium-thick slices) brioche, challah, or other egg bread
- 4 eggs
- 2 cups whole, 2 percent fat, or 1 percent fat milk
- 2/3 cup heavy cream
- 1 pinch salt
- 1/2 teaspoon pure vanilla extract
- 1/2 cup granulated sugar
- 8 ounces very cold cream cheese, in 1 block
- Unsalted butter
- 1 cup raspberries, fresh or thawed frozen
Coulis:
- 1 package frozen raspberries, defrosted
- Confectioners' sugar, to taste
- 2 tablespoons freshly squeezed lemon, or to taste
Directions
Warm 6 serving plates in the oven at 200 degrees.
Slice the bread into 12 pieces. In a bowl, whisk the eggs until foamy. Add the milk, cream, salt, vanilla and granulated sugar and whisk to blend. Pour into a sheet pan with sides. Arrange the bread slices in the pan in a single layer and let soak. Meanwhile, using a sharp knife, cut the cream cheese into 12 thin slices. Heat a large skillet or griddle over medium-high heat. Add about 1 tablespoon of butter and melt until foamy. Working in 2 batches if necessary, arrange the soaked bread slices in the skillet. Cook until lightly brown, about 3 minutes. Lay 2 slices of cream cheese on top then place 1/6 of the raspberries on top of the cheese. Place another slice of soaked bread on top and press firmly with the back of a spatula. Turn the "sandwich" over and brown on the other side, about 3 minutes more. Transfer to warmed serving plates.
Coulis: In a large bowl puree defrosted raspberries. Stir in confectioners' sugar and lemon juice to taste. Through a fine sieve into a serving bowl, strain raspberries.
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By DYUlam
Pittsburgh, Pa
on June 10, 2012
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I didn't have any raspberries so I used my husbands favorite...Blackberries. He said, I out did myself when he requested french toast. Very rich and creamy (I even used skim milk & 1/3 fat cream cheese. I also reduced the Coulis over medium heat and spread over the french toast. I might try w/ mascarpone cheese next time.
By jax80904
on March 10, 2012
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I didn't have any cream and I only had 1/3 less fat cream cheese. I also used strawberries instead of raspberries and it was still the yumiest breakfast I have ever cooked!!!
By appleorange
on July 09, 2011
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AMAZING! I had some stuffed brioche french toast at a wonderful breakfast place nearby a few months ago and have been wanting to recreate it--this recipe was even better! I used challah bread and substituted brie cheese for the cream cheese which gave a bit more complexity to the flavors. I would recommend putting brie on the first slice of bread right when it goes into the skillet since the brie takes a little more time to melt. Planning on making this for friends soon! I am super picky, but I would definitely recommend this recipe!
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