stuffed french toast with raspberry sauce

morning star cafe, a little breakfast joint back home, is one of my favorite places to eat, ever. growing up, i would always order the stuffed french toast (sweetened cream cheese sandwiched between two thick pieces of french toast & drizzled with raspberry & vanilla sauce). now that i’m older & no longer weigh 100 pounds soaking wet, the stuffed french toast is more of an indulgence. but an indulgence is exactly what was in order over here yesterday morning. even after my week full of deadlines & due dates had ended, i still had an all-day edit-a-thon ahead of me on saturday morning, which involved (among other things) me sitting on my ass for about 7 hours straight. to propel me through the long day ahead of me, i decided to try my hand at making my beloved stuffed french toast. it was so great…i couldn’t believe i waited so long to try making it–even though it looks kind of fancy, it was actually pretty simple & not really time-consuming at all.


raspberry sauce
-1 12-oz. bag frozen raspberries (about 3 cups if you’re using fresh)
-1/2 cup sugar
-1 tbsp lemon juice

french toast
-1 1.5-lb loaf challah bread (try trader joe’s, whole foods, or a local bakery)
-4 eggs
-1 cup milk
-4 tsp sugar
-butter for greasing the skillet

sweetened cream cheese filling
-1 8-oz. package cream cheese
-1/4 cup powdered sugar
-1 tsp vanilla extract

1) throw all ingredients for raspberry sauce onto a large saucepan & heat over medium heat, stirring occasionally, until raspberries break down (about 10 minutes). set aside when done. if you want to get rid of the seeds, strain it with a cheese cloth or something (i didn’t do this & the seeds didn’t bug me at all).
2) meanwhile, melt a tbsp of butter over medium heat on a second large saucepan or skillet.
3) whisk together eggs, milk & sugar for french toast in a large mixing bowl.
4) cut challah into 1-inch thick slices, dipping in egg/milk/sugar batter before throwing onto the skillet. if you run out of batter the ratio to make more is 1 egg + 1/4 cup milk +1 tsp sugar.
5) cook for a couple minutes on each side or until each side is nicely browned.  repeat as needed, adding butter when the pan gets dry, to cook all the slices. slices will cook faster as time goes on (i burned a couple so i’m just warning ya).
6) while the first few slices are cooking, cut cream cheese into chunks & soften in microwave for 1-2 minutes.
7) using a fork (or a hand mixer if you want to get fancy), beat in sugar & vanilla.
8) to assemble, spread about a tablespoon of cream cheese on a slice, top with another slice & drizzle with about a tablespoon of raspberry sauce. you won’t need any maple syrup, trust me!

*this recipes makes about 6 servings & was inspired by the stuffed french toast at morning star cafe, in grand haven, michigan.

About Christina

Milwaukee-based bon vivant. Lover of food, yoga, design, good words & loving kindness.
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1 Response to stuffed french toast with raspberry sauce

  1. Anna says:


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