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Raspberry Cheesecake Stuffed French Toast


  • 1 loaf French bread, sliced 1-inch thick
  • 1 cup granulated sugar
  • 1 cup milk
  • 2 tablespoons vanilla extract
  • 2 tablespoons cinnamon
  • 4 ounces cream cheese, softened
  • 4 eggs
  • 1 cup raspberry puree*
  • 1 cup confectioners' sugar
  • Nutmeg


  1. Combine eggs, granulated sugar, milk, vanilla extract and cinnamon with a wire whisk. Set aside.
  2. Combine softened cream cheese, sugar, and raspberry puree with hand mixer. Set aside.
  3. Slice each piece of bread almost in half. Using a butter spreader, spread the raspberry filling in the middle of each slice. Dip each piece of bread into egg batter and place on a hot griddle. Cook each side until golden brown.
  4. Sprinkle with confectioners' sugar and nutmeg.

Serves 4.

* To make the raspberry puree, cook 1 cup of frozen raspberries with 1 cup of sugar until it is of puree consistency.

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