Go Back
Stuffed French Toast

Stuffed French Toast

This stuffed french toast is simple enough for an every day breakfast but decadent enough to serve for a special occasion. Country bread is stuffed with apricot cream cheese and topped with homemade raspberry syrup.

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 615 kcal


  • 1 loaf high-quality farmhouse style bread I use Pepperidge Farm
  • 6 oz cream cheese softened
  • 1/4 cup sugar
  • 2 tbsp apricot jam
  • 1 tbsp sour cream
  • 5 large eggs
  • 1/2 cup half and half
  • 2 tbsp sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 12 oz frozen raspberries
  • 1/2 cup sugar
  • 1/3 cup pure maple syrup
  • 2 tbsp apricot jam


  1. In a medium pot, combine the frozen raspberries, 1/2 cup sugar, maple syrup and two tablespoons of apricot jam. Bring to a low boil and reduce heat to simmer the raspberry syrup for about 5 minutes. Stir, remove from heat, and set aside until ready to serve. 

  2. Heat a griddle to medium-high heat.

  3. With a hand mixer, whip together the cream cheese, 1/4 cup of sugar, two tablespoons of apricot jam and sour cream until completely combined.

  4. In a shallow bowl, whisk together the eggs, half and half, two tablespoons of sugar, vanilla and cinnamon.

  5. Evenly spread the filling mixture in-between two slices of bread to make french toast "sandwiches". I get seven sandwiches from one loaf.

  6. One at a time, evenly dip both sides of your sandwiches in the soaking liquid. Fry on both sides of your well-greased griddle until well browned and filling mixture is "melty".

  7. Serve with raspberry syrup.