Razz-Cheese Stuffed French Toast Recipe

For a deliciously decadent breakfast, you can’t go wrong with a batch of raspberry puree and cream cheese-stuffed French toast made with Artesano™ Bread.

30+ Minutes


  • 12 slices Sara Lee® Artesano™ Bread
  • 1 cup milk
  • 1 tsp vanilla extract
  • ¼ cup white sugar
  • ½ tsp cinnamon
  • 4 large eggs (beaten)
  • ¼ cup raspberry puree
  • 4 oz cream cheese (softened)
  • ¼ cup butter
  • confectioners' sugar


  1. In large bowl, whisk milk, vanilla, sugar and cinnamon in beaten eggs until blended smoothly, then set aside. Blend 1 cup frozen or fresh raspberries and pass through a fine mesh strainer; discard seeds. In smaller bowl, mix cream cheese and raspberry puree until smooth. Spread 1 rounded tbsp of raspberry-cream cheese mix on a slice of bread, top with another slice of bread. Dip prepared bread into egg mixture. Melt 1 tbsp butter in a hot skillet, add egg-dipped bread to skillet, cook until lacy and golden brown on both sides (about 5 minutes). Cut into triangles, dust with confectioners' sugar.