If you are looking for the ultimate stuffed french toast recipe, then this raspberry stuffed french toast is going to blow you away! This recipe is fairly quick. and some of the elements can be prepared a day or two ahead. Who doesn’t love a recipe that is perfect for Christmas morning breakfast or when you need to make this for a crowd.
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What is Raspberry Stuffed French Toast?
Raspberry stuffed French toast is a combination of vanilla pastry cream, raspberries, and bread, and a cinnamon custard mixture that coats the bread. In short, it’s the best French toast you will ever eat.
Because the french toast mixture is more of a custard, the bread takes on a creamy texture with a caramelized coating when it cooks. The inside layer is even creamier with the pastry cream, not to mention the juicy raspberries that add a nice textural contract.
This raspberry stuffed french toast was inspired by a breakfast I had at the Bellagio in Las Vegas several years ago at the Bellagio Cafe…and this recipe is even better than the original. When I make this dish for other people, the response always elicits joy as people devour their french toast. People LOVE the flavor and always want more!
What is Pastry Cream?
Pastry cream is a classic French custard used to fill eclairs, cream puffs, tarts, and much more. To learn more, check out this full in-depth post on pastry cream.
Tips for Make The Best Raspberry Stuffed French Toast
- There is some prep work that needs to be done at least a couple of hours ahead, but you can start the day before if desired. Don’t worry, it’s nothing complicated! The pastry cream needs to set up properly, so make it at least 2 hours ahead, or even a couple of days ahead.
- This recipe can easily be doubled, tripled, quadrupled, etc. without any problems.
- In the oven, dry out one side of each piece of bread. This is the side that soaks in the cinnamon custard mixture before going on the griddle.
- Drying the bread is one of the most important parts of success. Dry bread absorbs the custard mixture better without getting soggy and disintegrating.
- Fresh or frozen raspberries work for this recipe, but frozen raspberries have a better “melting” quality in the toast. Frozen berries breakdown easier when they thaw, and they are softer, allowing them to flatten out and spread throughout the French toast easier.
- Add butter to the griddle or frying pan every time you cook a new batch of french toast. The butter helps caramelize and brown the french toast, giving it more flavor.
Essential Baking Tools for Stuffed French Toast
- A stainless steel pan for cooking the french toast, such as this 12 inch pan. My favorite pans are All-clad frying pans, but definitely more of an investment.
- Or a good griddle if you are cooking for a crowd.
- A whisk to make the pastry cream. I recommend this French whisk for lighter mixtures, such as the cinnamon custard sauce. I have had my French whisk for over 14 years, and it’s still going strong!
- A pie dish for dipping the French Toast.
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- 1/2 recipe of vanilla pastry cream
- 1 cup milk, 2% or whole
- 3 egg yolks
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 Tbs brown sugar
- 2 Tbs butter, melted
- 2 tsp. vanilla
- Bread (Challah good sandwich bread works great)
- 1 cup frozen raspberries, slightly thawed
- Prepare the pastry cream at least 2 hours ahead. Can be made a couple of days ahead if desired.
- Preheat oven to 250 degrees. Lay bread slices out on a baking sheet, and put them in the oven for 5 minutes to dry out the tops of the bread slices. Remove to a cooling rack until ready to use.
- In a pie dish or 9×9 baking dish, add egg yolks, brown sugar, cinnamon, salt, and vanilla; whisk to combine. Add melted butter and whisk again.
- Whisk milk into the custard until fully mixed and set aside.
- Remove raspberries from freezer if using frozen and thaw in microwave for 15 to 20 seconds. It is okay if they are still slightly frozen.
- Spread pastry cream on each piece of bread on the side that was NOT dried out in the oven. When you touch a slice of the bread, you will notice that the top side is dried almost like toast, and the bottom side is still soft. Spread the cream on the soft side.
- Lay the bread out in sets of 2 for each “sandwich” with the pastry cream side up. Place 5-6 raspberries on one side of each sandwich.
- Heat a tablespoon of butter in a 10 or 12 inch skillet on medium heat. If using a griddle, heat to 350 degrees and add butter.
- Take one piece of toast dotted with raspberries and dip dried out side in custard mixture for 2-3 seconds, making sure that the custard does not get on the pastry cream or raspberries. Quickly put in the melted butter on the hot skillet.
- Take the other half of the sandwich, dip dried side in custard mixture, and place on top of cooking raspberry slice to make a complete sandwich. Using the back of your spatula, press the top of the French toast sandwich down to compact the french toast slightly.
- Carefully flip each french toast sandwich once the first side has caramelized and looks golden brown; brown the opposite side as well. Repeat with remaining bread and serve immediately. You should be able to fit 2-3 French toast sandwiches in the skillet at one time, just fyi.
- For optimal flavor, use maple syrup or buttermilk syrup and fresh whipped cream!
*French Toast Custard inspired by America’s Test Kitchen. This is Baker Street Society original recipe.
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