Ingredients
Sandwiches
- 8 slices thick-cut bread (brioche or challah)
- 4 oz cream cheese, softened
- ½ cup fresh or frozen raspberries
French Toast Batter
- 3 large eggs
- 1 cup milk or half-and-half
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
For Cooking and Serving
- Butter, for cooking
- Powdered sugar, for serving
- Maple syrup, for serving
Instructions
- Mash raspberries: In a small bowl, gently mash the raspberries just until slightly broken up; set them aside for layering.
- Assemble sandwiches: Spread the softened cream cheese evenly over four slices of bread. Spoon the mashed raspberries over the cream cheese, then top each with the remaining bread slices to form sandwiches.
- Prepare egg batter: In a shallow bowl, whisk together the eggs, milk or half-and-half, granulated sugar, vanilla extract, and ground cinnamon until fully combined.
- Dip sandwiches: Dip each sandwich into the egg mixture, ensuring both sides are well coated but not soaked to prevent sogginess.
- Cook French toast: Heat a skillet over medium heat and melt a bit of butter. Place the dipped sandwiches on the skillet and cook for 3 to 4 minutes on each side, or until they turn golden brown and are heated through in the center.
- Serve: Serve the French toast warm, dusted with powdered sugar and drizzled with maple syrup for a delicious finish.
Notes
- Use day-old bread for best texture and less sogginess.
- Blueberries or strawberries can be substituted for raspberries if desired.
- For a baked variation, place assembled sandwiches in a baking dish and bake at 375°F (190°C) for 25–30 minutes until cooked through.
- The cream cheese can be lightly sweetened with powdered sugar before spreading for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast / Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
