Raspberry “Cheesecake” French Toast




  • 6 oz. cream cheese, softened
  • 1 tsp. vanilla
  • 3 tbsp. raspberry jam
  • 1/2 c. milk
  • 2 large eggs
  • 1/4 tsp. ground cinnamon
  • 8 (1/2″ thick) sliced brioche
  • 1/2 c. raspberries, plus more for serving
  • Confectioners’ sugar, for garnish
  • maple syrup


  1. With mixer on medium speed, beat cream cheese with vanilla until smooth. Stir in raspberry jam.
  2. In a large shallow dish, whisk milk, eggs, and cinnamon.
  3. Spread cheese mixture on one side of brioche slices. Divide raspberries among 4 slices; top with remaining slices, pressing to make 4 sandwiches.
  4. Heat a 12″ nonstick skillet on medium; spray with cooking spray. Dip sandwiches into egg mixture, turning to soak both sides. Place two sandwiches in skillet; cook 2 to 3 minutes per side or until golden brown.
  5. Transfer to a plate; keep warm in oven at 200 degree F while cooking remaining sandwiches. Dust with confectioners’ sugar; serve with maple syrup and more raspberries.

4 thoughts on “Raspberry “Cheesecake” French Toast

  1. Looks very tempting . I must use blueberries since I cannot have berries with seeds. I will make it because I love everything in it and the toast is a breakfast/brunch favorite.


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