Recipe courtesy of Gale Gand, Julia Moskin, and Rick Tramonto

Raspberry-Stuffed French Toast

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  • Yield: 4
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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


1 package frozen raspberries, defrosted

Confectioners' sugar, to taste

2 tablespoons freshly squeezed lemon, or to taste


  1. Warm 6 serving plates in the oven at 200 degrees.
  2. 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.
  3. 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.