Raspberry Stuffed French Toast

Raspberry Stuffed French Toast Recipe

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Cook Time: 
15 min
Prep Time: 
15 min
Ingredients
Serves: 
3
For the French Toast:
Quantity: 
1
cup
whole milk
Quantity: 
1
teaspoon
vanilla extract
Quantity: 
1/4
teaspoon
salt
Quantity: 
3
whole
large eggs
Quantity: 
1
teaspoon
honey
Quantity: 
2
tablespoon
Grand Marnier (optional)
Quantity: 
6
whole
(3/4-inch thick) slices of challah bread
*
For the Cream Cheese Stuffing:
Quantity: 
6
ounce
cream cheese (room temperature)
Quantity: 
1/4
cup
raspberry jam or jelly
Quantity: 
1
teaspoon
lemon zest
*
For the toppings:
Quantity: 
3/4
cup
raspberries
whipped cream (optional)
maple syrup (optional)
powdered sugar (optional)
Directions: 
  1. In a large bowl, combine whole milk, vanilla, salt, eggs, honey, and Grand Marnier. Whisk mixture until ingredients are well combined. (If you're in a hurry, proceed to step 2. But if you're willing to let the custard chill overnight, it will taste even better!)
  2. Preheat your oven to 375 degrees F.
  3. Pour custard mixture into a large cake pan. Dip 2 slices of challah bread into the custard mixture and allow to soak for 30 seconds. Flip the bread over and allow other side to soak for another 30 seconds before removing bread from custard. Lay soaked bread on a cookie sheet to rest and repeat process until all of the bread slices have been soaked in custard.
  4. Arrange french toast slices on top of a well-greased griddle heated to 350 degrees F. (If you don't have a griddle, you can use a large stove-top skillet instead.) Allow french toast to cook about 5 minutes, or until golden brown, then flip each piece over so the other side can cook for another 5 minutes.
  5. Remove French toast from griddle, arrange on a large wire rack, and place in preheated oven for 5 minutes. (This ensures the thick slices of french toast get cooked all the way through.)
  6. While the French toast bakes, make the stuffing: Using a hand or stand mixer, cream the cream cheese, raspberry jam, and lemon zest together until mixture is light and fluffy.
  7. Remove French toast from oven and allow to cool for a few minutes before spreading a hearty layer of the cream cheese mixture over each piece. Sandwich 2 slices of french toast together with cream cheese sides facing each other. Repeat process with remaining French toast.
  8. Cut each stuffed French toast sandwich in half and arrange on 3 plates. Top with maple syrup, whipped cream, fresh raspberries, and powdered sugar. Serve immediately.

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