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Whipped Cream Cheese Stuffed French Toast with Raspberries | halfbakedharvest.com @hbharvest
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4.56 from 29 votes

Whipped Cream Cheese Stuffed French Toast with Raspberries.

It’s soft, sweet, fluffy, buttery, eggy and well… completely delicious.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Breakfast, Dessert, Main Course
Cuisine: American
Keyword: cream cheese, french toast, raspberry
Servings: 6 Servings
Calories: 338kcal
Author: halfbakedharvest

Ingredients

Lemon Lavender Sugar + Raspberries

Whipped Cream Cheese

  • 8 ounces cream cheese I prefer Philadelphia brand
  • 1/2 cup heavy cream
  • 2 tablespoons honey
  • 1 teaspoon vanilla

French Toast

  • 1 inch loaf challah or brioche bread sliced into 1 thick slices
  • 4 eggs
  • 1 1/2 cups milk I like to use coconut milk
  • 1 tablespoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

Instructions

Lemon Lavender Sugar + Raspberries

  • Add the 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.

Whipped Cream Cheese + 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.
  • Using a paring knife, carefully make an inch (or so) incision in the tops of each slice of bread to create a pocket. Use you finger to enlarge the inside of the pocket and create room for the cream cheese.
  • Stuff the insides of the pockets with the whipped cream cheese; do your best to carefully stuff the cream cheese inside. Alternately 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!
  • 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 over medium heat and coat generously with butter. When the skillet is hot, cook the French toast in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side. Remove and serve immediately.
  • Sprinkle with lemon sugar and raspberries. DEVOUR! :)

Notes

*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, then 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 the 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.

Nutrition

Calories: 338kcal | Carbohydrates: 51g | Protein: 9g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 184mg | Sodium: 212mg | Potassium: 283mg | Fiber: 3g | Sugar: 46g | Vitamin A: 1065IU | Vitamin C: 27mg | Calcium: 152mg | Iron: 1.1mg