Raspberry french toast

By Lynn Crawford
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  • 1 package (9 ounces) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 tablespoons raspberry jam
  • 1 cup whole milk
  • 4 large eggs
  • 1/4 teaspoon ground cinnamon
  • 8 (1/2-inch thick) sliced brioche
  • 4 tablespoon unsalted butter
  • 1/2 cup raspberries, plus more for serving
  • Confectioners' sugar, for garnish
  • Maple syrup


  1. With mixer on medium speed, beat cream cheese with vanilla until smooth. Stir in raspberry jam.
  2. In a large shallow dish, whisk milk, eggs, and cinnamon.
  3. Spread cheese mixture on one side of brioche slices. Divide raspberries among four slices, top with remaining four slices, pressing to make four sandwiches.
  4. Heat a 12" nonstick skillet on medium. Melt two tablespoons of butter per sandwich. Dip sandwiches into egg mixture, turning to soak both sides. Place two sandwiches in skillet, cook two to three minutes per side or until golden brown.
  5. Transfer to a plate. Keep warm in oven at 200F while cooking remaining sandwiches. Dust with confectioners' sugar, serve with maple syrup and more raspberries.

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