Description
Berry-Stuffed French Toast is an indulgent breakfast dish featuring tangy cream cheese filling, sweet raspberry preserves, and golden-brown sourdough slices. Served with a warm raspberry syrup and dusted with powdered sugar, it’s perfect for weekend brunches or special occasions.
Ingredients
Scale
- 2 cups fresh raspberries or frozen unsweetened raspberries, thawed
- 3/4 cup packed brown sugar
- 3 tablespoons butter
- 1 teaspoon ground cinnamon
- 1–1/2 teaspoons vanilla extract
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sour cream
- 18 slices sourdough bread
- 1/2 cup raspberry preserves
- 6 large eggs
- 1/4 cup half-and-half cream
- 1–1/2 teaspoons ground cinnamon
- Confectioners’ sugar (optional, for topping)
- Additional raspberries (optional, for garnish)
Instructions
- In a medium saucepan, combine raspberries, brown sugar, butter, and 1 tsp ground cinnamon. Bring to a boil over medium-high heat, then reduce heat and simmer uncovered for 5-7 minutes, stirring occasionally. Remove from heat and stir in 1-1/2 tsp vanilla extract. Set aside.
- In a large bowl, beat together softened cream cheese and sour cream until smooth and creamy.
- Spread about 3 tablespoons of the cream cheese mixture on one side of each bread slice. On half the slices, spread raspberry preserves over the cream cheese. Top with the remaining slices, cream cheese side down, to form sandwiches.
- In a shallow bowl, whisk together eggs, half-and-half, and 1-1/2 tsp cinnamon until fully combined.
- Heat a large skillet or griddle over medium heat and grease lightly. Dip each sandwich in the egg mixture, coating both sides without soaking. Cook for 3-4 minutes per side, or until golden brown and cooked through.
- Cut sandwiches in half diagonally, drizzle with prepared raspberry syrup, and optionally dust with confectioners’ sugar and garnish with extra raspberries.
Notes
- Use stale bread for a firmer texture and less sogginess.
- Try using blueberries or mixed berries for a flavor variation.
- Can be assembled ahead and cooked fresh in the morning.
- Perfect served with whipped cream or a scoop of vanilla yogurt.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sandwich
- Calories: 380
- Sugar: 22g
- Sodium: 340mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 115mg
Keywords: Berry Stuffed French Toast, Raspberry Cream Cheese French Toast, Stuffed Breakfast Toast, Sweet Brunch Ideas