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Cream Cheese Stuffed French Toast with Raspberries

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12 servings

Take things up a notch and enhance a morning favorite with this recipe for Cream Cheese Stuffed French Toastwith Raspberries.

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What You Need

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Make It

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  • Lemon Lavender Sugar + Raspberries

  • Add ¾ cup sugar, lemon zest and lavender to a high-powered blender or food process and pulse for about 30 seconds or until the sugar is very fine. Stir in the remaining sugar. The sugar will keep for a few months in a sealed container at room temperature.
  • Add the raspberries to a bowl and sprinkle 2 tablespoons of the lemon sugar over the berries. Add the juice of half a lemon and toss, breaking up some of the raspberries to help release their juices. Allow the berries to sit for 10-15 minutes before serving.
  • French Toast

  • To make the whipped cream cheese, add the cream cheese and heavy cream to a mixing bowl. Using an electric mixer beat on high speed until soft peaks form, about 3-5 minutes. Beat in the honey and vanilla until just combined.
  • Use sharp knife to make horizontal cut in the side of each bread slice to make pocket, being careful to not cut completely through
  • Fill pockets with whipped cream cheese; press cut edges of pockets together to seal.
  • In a shallow, medium size bowl, whisk together the eggs, milk, vanilla, cinnamon and salt until combined. Dip the stuffed bread into the egg mixture, allowing each side to sit for 1-2 minutes in the egg mixture.
  • When ready to cook the French toast, heat a large skillet or griddle, sprayed with cooking spray over medium heat
  • Cook the French toast in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side. Remove and serve immediately sprinkled with lemon sugar and raspberries.
  • Enjoy!

Special Extra

To bake the French toast as a casserole, follow the directions through the steps of assembling the stuffed bread slices. Then grease a 9x13 inch baking dish and arrange the stuffed bread slices in the dish. In a bowl, whisk together the eggs, milk, vanilla, cinnamon and salt until combined and pour evenly over bread slices. Wrap tightly with plastic wrap and place in the refrigerator for anywhere from 30 minutes to overnight. When ready to bake, take the casserole out of the fridge for at least 10 minutes while preheating the oven to 350 degrees F. Make sure all bread slices are evenly coated in egg mixture (redistribute egg mixture if necessary). Bake casserole for 30-35 minutes. If top starts browning too quickly, loosely place tin foil over the top of the casserole for the last 10 minutes or so. Serve as directed above.


Try using coconut milk instead of regular milk in this recipe.

Alternate method

Instead of making pockets in the bread to fill with cream cheese, you can slice the bread in 1/2 inch slices and smear the cream cheese on, as if making a sandwich. I prefer to do it the way I have directed above, as it keeps all the cream cheese inside the bread.


  • 12 servings

Nutritional Information

Serving Size 12 servings
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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