| Yield: | 4 |
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
- 1 package frozen raspberries, defrosted
- Confectioners’ sugar, to taste
- 2 tablespoons freshly squeezed lemon, or to taste
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1043 |
| Total Fat | 56 g |
| Saturated Fat | 29 g |
| Carbohydrates | 112 g |
| Dietary Fiber | 10 g |
| Sugar | 48 g |
| Protein | 26 g |
| Cholesterol | 365 mg |
| Sodium | 831 mg |
Reviews
Intolerably soggy. I have to assume that this is simply a poorly written recipe. As written, you end of with a sandwich, with only one side of each slice of french toast cooked, the inside of both slices being untouched by the skillet/griddle. I plan to make again, with the second attempt fully cooking both slices, then putting the sandwich together on the serving plate, and letting the heat of each cooked slice melt/warm the cream cheese and raspberries.
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.
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!!!
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!
I have made this recipe a dozen times and everyone says it’s the best french toast they have ever had! The bread turns out custard like with a crispy crust and the filling is smooth, creamy and delicious! I use strawberries instead of raspberries and it comes out amazing!! Definitely a crowd pleaser!!!!
Everyone has loved this recipe! I cook this often, as it is very easy and I usually have the ingredients on hand. I sometimes substitute blueberries.
This recipe was very easy, and it turned out wonderfully! It was a huge hit with the family.
My family and friends love this recipe.
I only make it twice a year, Christmas
morning is one those days. Rapsberries
are not one of our favorites, so use
fresh strawberries, and frozen ones for the sauce.
I only make it twice a year, Christmas
morning is one those days. Rapsberries
are not one of our favorites, so use
fresh strawberries, and frozen ones for the sauce.