Best Raspberry Stuffed French Toast Recipes

RASPBERRY-STUFFED FRENCH TOAST

Steps:

• 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.

RASPBERRY CHEESECAKE STUFFED FRENCH TOAST

Steps:

• 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.

RASPBERRY AND CREAM CHEESE STUFFED FRENCH TOAST

Steps:

• 1. Spread cream cheese evenly over one side of each slice of bread.
• 2. Top half of slices of the slices with raspberries. Top with remaining bread slices - cream cheese sides down - to make "sandwiches".
• 3. Combine beaten eggs, half-and-half, sugar, vanilla, and salt in shallow bowl. (For added taste, you might want to add a few drops of Grand Marnier)
• 4. Dip each sandwich in egg mixture, turning carefully to coat both sides,. Place sandwiches in greased 15x10x1-inch baking pan. Bake in 425 degree oven 15 minutes or until golden brown, turning once after 10 minutes. Serve warm with maple syrup if desired. NOTE: If desired, you can substitute frozen raspberries. Thaw and drain; reserve juice for another use.

RASPBERRY-STUFFED FRENCH TOAST

Steps:

• Cut the bread into 12 slices and put 6 plates in the oven to warm at 200°.
• Whisk the eggs until foamy; add the milk, cream, salt, vanilla and sugar and whisk to blend; pour into a sheet pan with sides (jelly roll pan); arrange the bread slices in the pan in a single layer and let soak.
• Meanwhile, using a sharp knife, slice the cream cheese into 12 thin slices.
• Heat a large skillet or griddle over medium-high heat; add about 1 tablespoon of butter and heat until melted and foamy.
• Working in two batches, if necessary, arrange half the soaked bread slices in the skillet; cook until golden brown, 3-5 minutes; lay 2 slices of cream cheese on each slice of bread, then place 1/6 of the raspberries on top of the cheese; cover each with another slice of soaked bread and press firmly with a spatula.
• Turn the'sandwich' over and brown on the other side, about 3 minutes more.
• Transfer to warmed plates, sprinkle lightly with confectioners' sugar and serve.

RASPBERRY AND CREAM CHEESE-STUFFED FRENCH TOAST

Steps:

• Spread cream cheese evenly over one side of each slice of bread. Top half of slices of bread with raspberries. Top with remaining bread slices, cream-chesse-side down, to make "sandwiches." Combine beaten eggs, milk, sugar, vanilla, and salt in shallow bowl. Dip each sandwich in egg mixture, turning carefully to coat both sides. Place sandwiches in greased 15x10x1-inch baking pan. Bake at 425 for 15 minutes or until golden brown, turning once after 10 minutes. Serve warm with syrup.

RASPBERRY AND RICOTTA STUFFED FRENCH TOAST PITAS

Steps:

• Split pita rounds, set aside. In bowl, stir ricotta with maple syrup and cinnamon and 1/2 tsp vanilla. Spread about 2 tbsp (30 ml) of the ricotta mixture on each of the pita halves.
• Sandwich pita halves with a few raspberries. Repeat with remaining pitas. Slice each in half crosswise.
• In shallow dish, whisk together eggs, milk and remaining vanilla. Dip each pita sandwich half in egg mixture.
• Melt butter in skillet over medium heat. Fry stuffed pitas for 2 to 3 minutes per side, until golden.
• Serve drizzled with maple syrup and additional raspberries.

RASPBERRY-STUFFED FRENCH TOAST WITH CUSTARD SAUCE

Steps:

• Beat first 4 ingredients in large bowl with mixer until blended. Add whole eggs and egg whites, 1 at a time, mixing well after each. Gradually beat in 2 cups milk.
• Arrange 9 bread slices on bottom of 13x9-inch baking dish sprayed with cooking spray; cover with half the berries and remaining bread slices. Pour Neufchatel mixture over bread. Let stand 30 min.
• Heat oven to 350°F. Bake French toast 40 min. or until golden brown. Meanwhile, bring remaining milk just to boil in saucepan; gradually add dry pudding mix, whisking 2 min. until blended. Remove from heat; let stand 5 min. Meanwhile, microwave remaining raspberries in small microwaveable bowl on HIGH 15 to 20 sec. or just until warmed.
• Spoon pudding over individual servings of French toast; top with berries.

RASPBERRY-STUFFED FRENCH TOAST WITH CUSTARD SAUCE

Steps:

• BEAT Neufchantel cheese, sugar, vanilla and cinnamon with electric mixer until well blended. Add eggs and egg whites, one at a time, mixing well after each addition. Gradually add 2 cups of the milk, beating until well blended. ARRANGE 9 of the bread slices in greased 13x9-inch baking dish. Sprinkle with half of the raspberries; top with remaining bread slices. Pour Neufchatel cheese mixture over bread. Let stand 30 min. Preheat oven to 350°F. BAKE 40 min. or until golden brown. Meanwhile, bring remaining 3 cups milk just to boil in saucepan; gradually add dry pudding mix, whisking until well blended. Remove from heat; let stand 5 min. Microwave remaining raspberries in small microwaveable bowl on HIGH 15 to 20 sec. or until warm. Cut French toast into 9 pieces. Serve topped with custard sauce and raspberries.

RASPBERRY AND RICOTTA STUFFED FRENCH TOAST PITAS

Steps:

• 1. Split pita rounds, set aside. In bowl, stir ricotta with maple syrup and cinnamon and 1/2 tsp vanilla. Spread about 2 tbsp (30 ml) of the ricotta mixture on each of the pita halves. 2. Sandwich pita halves with a few raspberries. Repeat with remaining pitas. Slice each in half crosswise. 3. In shallow dish, whisk together eggs, milk and remaining vanilla. Dip each pita sandwich half in egg mixture. 4. Melt butter in skillet over medium heat. Fry stuffed pitas for 2 to 3 minutes per side, until golden. 5. Serve drizzled with maple syrup and additional raspberries.

RASPBERRY-STUFFED FRENCH TOAST WITH CUSTARD SAUCE

Steps:

• Beat first 4 ingredients in large bowl with mixer until blended. Add whole eggs and egg whites, 1 at a time, mixing well after each. Gradually beat in 2 cups milk.
• Arrange 9 bread slices on bottom of 13x9-inch baking dish sprayed with cooking spray; cover with half the berries and remaining bread slices. Pour Neufchatel mixture over bread. Let stand 30 min.
• Heat oven to 350°F. Bake French toast 40 min. or until golden brown. Meanwhile, bring remaining milk just to boil in saucepan; gradually add dry pudding mix, whisking 2 min. until blended. Remove from heat; let stand 5 min. Meanwhile, microwave remaining raspberries in small microwaveable bowl on HIGH 15 to 20 sec. or just until warmed.
• Spoon pudding over individual servings of French toast; top with berries.