Copycat Brunch Raspberry French Toast

Copycat Brunch Raspberry French Toast


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French toast can be loaded with many wonderful toppings and can even be enjoyed stuffed. Instead of sticking to the usual powdered sugar or maple syrup, try stuffing your french toast with a fresh raspberry syrup.

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Time needed

30 min preparation + 20 min cooking

Serving Size / Yield

4-6 servings


  • Syrup
  • 2 C. frozen raspberries, thawed
  • 3/4 C. packed brown sugar
  • 3 T. margarine
  • 1 tsp. ground cinnamon
  • 1 1/2 tsp. vanilla extract
  • French toast
  • 1 package cream cheese, softened
  • 1/2 C. sour cream
  • 18 slices bread
  • 1/2 C. raspberry preserves
  • 1 tsp. vanilla extract
  • 6 eggs
  • 1/4 C. half-and-half cream
  • 1 1/2 tsp. ground cinnamon

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To make the syrup, combine raspberries, brown sugar, margarine, and cinnamon in a saucepan. Bring to a boil. Reduce heat, and simmer uncovered for about seven minutes or until syrup is desired consistency. Remove from the heat and stir in vanilla; set aside.
In a bowl, beat cream cheese and sour cream. Spread about three tablespoons on each slice of bread. Combine preserves and vanilla; spread over cream cheese mixture on nine slices. Top with remaining bread, cream cheese side down, to make a sandwich.
In a bowl, combine the eggs, cream, and cinnamon. Dip both sides of bread into egg mixture. Cook on a hot greased griddle for about four minutes on each side or until golden brown.
Cut in half diagonally.

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