• Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    

    MyThirtySpot

    When Girl Meets 30

  • Beauty
  • Fashion
  • Health
  • For The Home
    • Entertaining
  • Family
  • Life
    • Relationships
  • Travel
  • Love for Thirty Project
  • Shop

MyThirtySpot

When Girl Meets 30

Sunday Brunch: Raspberry Cream Cheese Stuffed French Toast Drizzled with Raspberry Sauce

February 28, 2015 By Erin Kennedy 3 Comments

Yeah, long title, but it has to be so you understand exactly the decadence of this creation. This recipe is so, so, so good! It is a lot easier to make than I thought it would be. I tried to find the tastiest, but simplest raspberry sauce and I think I succeeded. This brunch recipe is a keeper!

Print
Raspberry Cream Cheese Stuffed French Toast Drizzled with Raspberry Sauce

Ingredients

  • 1 (8-ounce) package cream cheese, softened
  • 12 (3/4-inch thick) slices of day old brioche or challah
  • 1/4 cup raspberry preserves
  • 3 eggs, beaten
  • 3/4 cup half and half, light cream, or milk
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla
  • 1 dash salt
  • 1/4 cup fresh raspberries for garnish
  • Raspberry Sauce
  • 1 package (12 oz.) fresh or thawed frozen raspberries
  • 1/4 cup white sugar
  • 2 tablespoons orange juice
  • 2 tablespoons cornstarch
  • 1 cup cold water

Instructions

  1. 1 (8-ounce) package cream cheese, softened
  2. 12 (3/4-inch thick) slices of day old brioche or challah
  3. 1/4 cup raspberry preserves
  4. 3 eggs, beaten
  5. 3/4 cup half and half, light cream, or milk
  6. 3 tablespoons sugar
  7. 1/2 teaspoon vanilla
  8. 1 dash salt
  9. 1/4 cup fresh raspberries for garnish
  10. Raspberry sauce instructions
  11. Press raspberries lightly in sieve over bowl to extract juice.
  12. Transfer juice to small pot; add sugar and cook over medium-high heat until hot, about 3 minutes.
  13. Meanwhile, mix cornstarch with water until combined.
  14. When raspberry mixture is hot, slowly whisk in cornstarch mixture. Bring to boil and cook 2 minutes, or until slightly thickened.
  15. Will last 2 weeks refrigerated.
3.1
https://www.mythirtyspot.com/sunday-brunch-raspberry-cream-cheese-stuffed-french-toast-drizzled-with-raspberry-sauce/

 

 

Filed Under: Featured, Recipes

Comments

  1. Dr. Reginia says

    March 18, 2012 at 10:38 pm

    Perfect brunch treat. This looks heavenly!

    Reply
  2. TheProDiva says

    March 19, 2012 at 1:41 am

    Everything is good about this! I think I’ll make this for my mom the next time she comes over during brunch hours.

    Reply
  3. My Slice of Sky says

    March 19, 2012 at 5:58 pm

    Oh wow! Looks absolutely DELICIOUS!!!

    Going to have to try this…

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Welcome

Erin Kennedy is the editor of My Thirty Spot, a lifestyle blog for sharing tips and stories for women in their 30s to live the best 30 lives we can. Read More →

Never miss a post!

Get the latest posts and articles sent straight to your inbox

  • Contact
  • Write for MTS
  • About
  • Privacy Policy

Copyright © 2025 My Thirty Spot · Implemented by WPopt

Copyright © 2025

7ads6x98y
MENU
  • Beauty
  • Fashion
  • Health
  • For The Home
    • Entertaining
  • Family
  • Life
    • Relationships
  • Travel
  • Love for Thirty Project
  • Shop
Stop Taking Loans & Get Funded for Free with Grants!FREE Resource: 25 Grants That Help Women Entrepreneurs Get Funded

Get Your Free PDF now!

Click Here!

No thanks, I’m not interested!