In The Kitchen

Raspberry Cheesecake Stuffed French Toast

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With Valentine’s Day around the corner, we thought we would share one of our favorite twists on a classic breakfast favorite. While we can’t take credit for the creation, it is one we put our stamp of approval on! 

Not up for cooking? Stop in for a Valentine’s Breakfast at 140 Clarendon Street!


Raspberry Cheesecake Stuffed French Toast



  • 1 cup milk

  • 2 tablespoons vanilla extract

  • 1 cup white sugar

  • 2 tablespoons cinnamon

  • 4 eggs, beaten

  • 1 cup raspberry puree

  • 4 ounces cream cheese, softened

  • 1 loaf French bread, cut into 1 inch slices

  • Butter

  • Confectioners’ sugar for dusting

  • Nutmeg, for topping



  1. In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make ‘sandwiches’ by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.

  2. Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners’ sugar and nutmeg. Serve immediately.


Recipe Courtesy of