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Berry-Stuffed French Toast


  • 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
  • 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.

Nutrition Facts

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


Average Rating: 3.75
  • dreamgirlut
    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!

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