Berry-Stuffed French Toast Recipe

4 1 4
Berry-Stuffed French Toast Recipe
Berry-Stuffed French Toast Recipe photo by Taste of Home
Publisher Photo

Berry-Stuffed French Toast Recipe

Read Reviews
4 1 4
Publisher Photo
Both kids and grown-ups will enjoy the creamy filling and sweet syrup that flavor these French toast sandwiches. Vary the recipe by substituting fresh blueberries and strawberries and the corresponding jam. —Monica & Lisa Hannahan, Dayton, Ohio
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. Cook: 20 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. Cook: 20 min.

Ingredients

  • RASPBERRY SYRUP:
  • 2 cups fresh raspberries or frozen unsweetened raspberries, thawed
  • 3/4 cup packed brown sugar
  • 3 tablespoons butter
  • 1 teaspoon ground cinnamon
  • 1-1/2 teaspoons vanilla extract
  • FRENCH TOAST:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sour cream
  • 18 slices sourdough bread
  • 1/2 cup raspberry preserves
  • 1 teaspoon vanilla extract
  • 6 large eggs
  • 1/4 cup half-and-half cream
  • 1-1/2 teaspoons ground cinnamon
  • Confectioners' sugar and additional raspberries, optional

Directions

For syrup, combine raspberries, brown sugar, butter and cinnamon in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until syrup reaches desired consistency, 5-7 minutes. Remove from the heat and stir in vanilla; set aside.
In a bowl, beat cream cheese and sour cream. Spread about 3 tablespoons on each slice of bread. Combine preserves and vanilla; spread over cream cheese mixture on nine slices. Top with remaining bread, cream cheese side down, to make a sandwich.
In a shallow bowl, combine the eggs, cream and cinnamon. Dip both sides of bread into egg mixture. Cook on a hot greased griddle until golden brown, 3-4 minutes on each side.
Cut in half diagonally. Serve with raspberry syrup. If desired, sprinkle with confectioners' sugar and garnish with raspberries. Yield: 9 servings.
Originally published as Berry-Stuffed French Toast in Quick Cooking September/October 2000, p41

Nutritional Facts

1 each: 513 calories, 21g fat (11g saturated fat), 192mg cholesterol, 562mg sodium, 68g carbohydrate (32g sugars, 4g fiber), 13g protein.

Popular Videos

  • RASPBERRY SYRUP:
  • 2 cups fresh raspberries or frozen unsweetened raspberries, thawed
  • 3/4 cup packed brown sugar
  • 3 tablespoons butter
  • 1 teaspoon ground cinnamon
  • 1-1/2 teaspoons vanilla extract
  • FRENCH TOAST:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sour cream
  • 18 slices sourdough bread
  • 1/2 cup raspberry preserves
  • 1 teaspoon vanilla extract
  • 6 large eggs
  • 1/4 cup half-and-half cream
  • 1-1/2 teaspoons ground cinnamon
  • Confectioners' sugar and additional raspberries, optional
  1. For syrup, combine raspberries, brown sugar, butter and cinnamon in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until syrup reaches desired consistency, 5-7 minutes. Remove from the heat and stir in vanilla; set aside.
  2. In a bowl, beat cream cheese and sour cream. Spread about 3 tablespoons on each slice of bread. Combine preserves and vanilla; spread over cream cheese mixture on nine slices. Top with remaining bread, cream cheese side down, to make a sandwich.
  3. In a shallow bowl, combine the eggs, cream and cinnamon. Dip both sides of bread into egg mixture. Cook on a hot greased griddle until golden brown, 3-4 minutes on each side.
  4. Cut in half diagonally. Serve with raspberry syrup. If desired, sprinkle with confectioners' sugar and garnish with raspberries. Yield: 9 servings.
Originally published as Berry-Stuffed French Toast in Quick Cooking September/October 2000, p41

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBerry-Stuffed French Toast

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
dreamgirlut User ID: 2062217 31722
Reviewed Dec. 10, 2009

"This is my husband's favorite breakfast! You can't go wrong with this recipe. The syrup is wonderful on many things! Yum - O!"

Loading Image