Happy Weekend, Everyone! This raspberry cream cheese stuffed french toast is the kind of food that weekends are made for. It’s perfect for a lazy morning where the light is a bit grey, and the air is a bit damp, and you’ve got a big mug of coffee to go with it.
The inspiration for this recipe came from Nicole’s desire to make an easy stuffed french toast. A lot of times, you’ll see people cutting really thick slices of bread and making a slit to stuff the filling inside. But that is too much work, and she wasn’t having that. It’s actually quite an easy transition from pan to plate – basically we just made a sandwich with cream cheese and raspberry jam, dipped each side in a traditional french toast egg mixture, pressed the sandwich in slivered almonds, and pan-fried in butter.
It is so so good, and actually tastes a lot like Bavarian apple cheesecake tort, just without the apples. So some really thinly sliced apples would definitely work if you wanted to add some as well.
I should also add, my version was sans slivered almonds, given my nut allergy (I sometimes suffer for good food, but not that much). It was still delicious, obviously. How can you go wrong with a stuffed french toast? But, I developed my nut allergy later in life (22 years old) so unfortunately, I also know what I’m missing here! If you can take the extra step to add the almonds, do it. We photographed with the almonds because it looks better, and probably tastes better too (Nicole says it does).
Raspberry Cream Cheese Stuffed French Toast
A decadent breakfast treat that is perfect for lazy weekend brunches.
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 tsp cinnamon
- pinch salt
- 6 tbsp spreadable cream cheese
- 6 tbsp raspberry jam
- 1 loaf brioche bread
- 1/2 cup slivered almonds
- 2-3 tbsp salted butter
In a shallow pan or pie plate, whisk milk, eggs, vanilla, cinnamon, and salt together until well mixed. Spread almonds on a plate and set up an assembly line for dipping your bread with the egg mixture, followed by the almonds.
Preheat a large cast-iron skillet over low-medium heat and add 1-2 tbsp of butter. Spread 1 pieces of brioche with 1 tbsp of raspberry jam and another slice with 1 tbsp cream cheese, then put together like a sandwich. Dip each side in the egg mixture for several seconds, letting any excess drip off into the pan. Press each side into the almonds and transfer to the frying pan.
Fry each side for about 4-5 minutes or until egg is cooked and almonds are browned. Continue assembling sandwiches and frying, adding more butter to the pan as needed. Serve warm.