Raspberry “Cheesecake” French Toast
- 10m Prep Time
- 10m Cook Time
- 20m Ready In
Stuffed French toast with creamy cheesecake filling, raspberry jam, and fresh berries, cooked until golden. A decadent breakfast treat that feels like dessert.
Ingredients
- 3 oz cream cheese at room temperature
- 1/2 tsp vanilla extract
- 1 1/2 tbsp raspberry jam
- 1/4 cup milk
- 1 large egg
- ground cinnamon
- 4 ½-inch-thick slices brioche
- 1/4 cup raspberries
- Nonstick cooking spray for the pan
- Confectioners' sugar for serving
- maple syrup for serving
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 131 mg
- Iron: 0.85 mg
- Magnesium: 17.3 mg
- Phosphorus: 129 mg
- Potassium: 191 mg
- Zinc: 0.95 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/2 tsp vanilla extract
- 1 1/2 tbsp raspberry jam
- 1/4 cup milk
- 1 large egg
- ground cinnamon
- 4 ½-inch-thick slices brioche
- 1/4 cup raspberries
Prepare
- 3 oz cream cheese, at room temperature
- Nonstick cooking spray, for the pan
- Confectioners' sugar, for serving
- maple syrup, for serving
Let's Cook
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Step 1.
In a medium bowl, using an electric mixer on medium speed, beat 3 ounces room-temperature cream cheese with ½ teaspoon vanilla extract until smooth. Stir in 1½ tablespoons raspberry jam. In a shallow dish, whisk together ¼ cup milk, 1 large egg, and ⅛ teaspoon ground cinnamon.
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Step 2.
Spread the cream cheese mixture evenly onto one side of each of the 4 brioche slices. Divide ¼ cup raspberries between 2 of the slices, then top with the remaining 2 slices (cream cheese side down) to form 2 sandwiches, pressing gently.
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Step 3.
Heat a 12-inch nonstick skillet over medium heat. Spray the skillet with nonstick cooking spray. Dip each sandwich into the egg mixture, turning to coat both sides. Place the sandwiches in the skillet and cook until golden brown, 2 to 3 minutes per side.
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Step 4.
Dust the cooked French toast with confectioners' sugar. Serve with maple syrup and additional raspberries.