Stuffed French Toast

  • Icon Serve 4 serv
  • Icon Clock 20 min
  • Icon Dificult Easy


  • Cream Cheese - 8 oz. - Softened
  • Powdered Sugar - 2/3 cup
  • Almond Extract - 2 tsp
  • Milk - 2 tbsp
  • Raspberries - 2 cup
  • Slivered Almonds - 1/4 cup
  • Slices Stale French Bread - 12-16 unit
  • Eggs - 4 unit
  • Half and Half - 1 cup


  • In a large bowl, mix the cream cheese, powdered sugar, almond extract, and milk. Add milk a tablespoon at a time to reach desired consistency.

  • Lay slices of bread out in pairs and spread mixture evenly on all of them. On one side of each pair put raspberries and almonds.

  • Fold the pieces of bread together to form a sandwich.

  • In another bowl whisk together eggs, half and half, and a pinch of salt.

  • Preheat the griddle to medium heat.

  • Soak both sides of each sandwich in the egg mixture and set aside to rest.

  • Melt butter on the griddle and place each stuffed French toast on the griddle and cook until each side is browned and cooked through.

  • Remove from heat, dust with powdered sugar, top with any remaining raspberries and almonds, and maple syrup.

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