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Raspberry-Stuffed French Toast with Custard Sauce

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video by: kraft
With Neufchatel and sweet raspberries, the creamy layers of lusciousness make this French toast a particularly elegant way to welcome Sunday morning.
15 min
1 hr 25 min
9 servings
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have made this for overnight guests and it was so loved by all that it is always requested when anyone visits. It is so popular they take pictures of them eating it to text others not there to make them envious.
it looks awesome!!!!
Based on previous reviews, I made some changes. I used 6 oz of cream cheese, and reduced milk in the first mixture to 1 cup. To the custard mix, I added 1/2 tsp of lemon extract. I prepared it the night before. Upon removing from frig the next morning, I flipped the french toasts. Let sit for 30 minutes, then baked for about 45 min. Results: Still soggy on the bottom, dry on the top. Not enough cream cheesy flavor for me. Looks NOTHING like the photo, The cinnamon gives it a brown look. The light lemon flavor was a nice touch in the custard. I will not be making this again.
I took advantage of the advice posted by hmcauliffe76 on 2/15/2009 and flipped the stuffed toast while soaking and baking. I also used the advice to switch pans and used a pizza stone being careful to have all the raspberries tucked inside. I was able to easily flip during baking. I had an overly wide loaf of French bread which yielded 6 large servings. Another option for serving is to sprinkle with confectioners server and then serve with hot maple syrup on the side.
This recipe looked like a professional made it. I thought it would be too sweet but it wasn't. I just did not really like it. It was easy to make but it just lacked something.
Too sweet for me
I used strawberries instead of raspberries to keep everyone happy and the flavor was quite delish. However, I think I missed something because the cheese mixture became this solid greyish brown gel surrounding the toast and it looked absolutely disgusting.. so maybe you're suppose to drain the excess before baking? The tops also were way too crunchy so next time I'll only do one layer or cut the bread MUCH thinner next time. But there will surely be a next time!
My 7-year-old daughter and I made this for dinner tonight! Everyone in our family really enjoyed this and thought it was great! We will make this again. I like how you can make it ahead and stick in the fridge until you are ready to serve. The only negative thing I have to say is that the custard topping is WAY more than you will need, but I'm sure I'll find some way to use it up!
didnt turn out good. very disappointed
i made this for a baby shower brunch and it came out wonderfully. so well in fact i have been asked to make it again for another baby shower brunch.. It's so easy and delicious.
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