Raspberry Cream Cheese Stuffed French Toast

Most of the time I start my days with a bowl of cinnamon-raisin oatmeal or a plate of veggie scrambled eggs. Particularly when M is out of town, I rarely put in the effort to treat myself to pancakes or similar, although I do occasionally have Belgian waffles for dinner. (Waffles are suitable for every meal, and also dessert.)

Stuffed French Toast {{Baking Bytes}}

However, after an incredibly windy 10-mile run last Saturday, I decided to treat myself to something I hadn’t made in a long time: stuffed French toast. French toast is actually one of my favorite breakfasts but I rarely make it for no real reason other than I enjoy having leftover waffle batter for the next few days. Nonetheless, with some delightful potato buttermilk bread sitting on the counter and a dollop of cream cheese in the fridge, it seemed the perfect day for a more decadent confection.

Stuffed French Toast {{Baking Bytes}}

With melty cream cheese and my favorite jam in every bite, a thin spread of butter and a dusting of powdered sugar is all that’s needed to top this delightful creation. Even better, it’s no more difficult than regular French toast since basically you are just making cream cheese and jam sandwiches for your first step. It’s important to make sure your bread gets good and soaked with the egg mixture to ensure it results in a soft but golden brown bread to wrap those sweet insides.

Stuffed French Toast {{Baking Bytes}}

Fry on medium-low to make sure the cream cheese and jam gets nice and warm before the outside is overdone. The extra minutes of cooking is well worth the finished experience, I promise. If you’re looking for an extra rich option, top with a drizzle of maple syrup or homemade whipped cream, but just a little butter and powdered sugar is definitely my favorite.

Stuffed French Toast {{Baking Bytes}}

This is a great option for Sunday brunch (or Tuesday brunch, or any brunch, or dinner, I don’t judge), and sure to please your Valentine. Don’t have a Valentine? Be your own Valentine and please yourself with an amazing breakfast. Your morning cup of coffee is a perfect addition; a side of bacon and/or eggs balances the sweet with some salty protein.

Stuffed French Toast {{Baking Bytes}}

I’ve printed the recipe as a serving for one so you can make it as is or easily scale it up as needed to feed the whole family. It’s best hot off the griddle but if you’re cooking for more people than fits in one batch, you should be able to keep them warm in the oven so you can all eat together.

Whip up a batch of stuffed French toast this weekend for a special treat, then enlist those recipients to clean up your kitchen. It’s really the least they can do.

Raspberry Cream Cheese Stuffed French Toast

Makes 1 serving

Ingredients per serving

2 slices bread (I like to use buttermilk)
1-2 Tbsp cream cheese, softened1
1-2 Tbsp Raspberry Rhubarb jam1

1 egg
2 Tbsp milk
1/4 tsp vanilla
1/4 tsp cinnamon


  1. Heat griddle or frying pan over medium heat and spray with non-stick cooking spray.
  2. Spread cream cheese on one slice of bread, and jam on the other. Place cream cheese slice (spread sides together) on the jam slice to form a sandwich.
  3. In a shallow bowl large enough to fit your bread, whisk together remaining ingredients until well blended.
  4. Place your bread into the egg mixture for 1-2 minutes each side, until bread looks soaked through. (If you’re just making one serving, it should soak up almost all the liquid.)
  5. Fry until golden brown, 2-4 minutes per side. (I like to put a lid on the frying pan to help keep the heat in, but it’s not strictly necessary.)
  6. Serve immediately topped with butter and powdered sugar, or a drizzle of maple syrup for an extra decadent treat.


You can use basically any jam or sauce, this one is just my favorite. As for the amounts, I like two tablespoons of each for a decadent filling, but you can certainly use less if you prefer a less rich breakfast. If your cream cheese is hard to spread, soften it in the microwave in ten-second intervals. It’s going to be heated anyway so if you slightly over-melt it that’s no big deal.

Overnight Baked French Toast & Blueberry Sauce

Hello hello! It’s 2015! Fun fact, the year 2030 is now closer than the year 1999. Crazy.

I was originally intending to start off the year with a savory dish to contrast the sugar overload that is December, but I changed my mind. If you want savory, I suggest you look at last year’s post.

Overnight Baked French Toast & Blueberry Sauce {{Baking Bytes}}

I was lucky enough to be able to take two weeks off work over the holidays, so I spent Christmas at home in Alaska. Unfortunately, Alaska forgot it was winter and didn’t have any snow, so no skiing for me, but I did run over 20 miles that week, my highest mileage week of the year. And I’ve got lots of skiing in since returning to Montana.

Prior to this trip, I’d been eyeing this recipe for well over a month but never had a good reason to make it. I sneakily offered to make breakfast for Christmas Day, and I don’t think anyone minded. I made a substantially less sweet version than the original and I thought it was the perfect amount of sweetness, especially if you’re planning to serve it with regular pancake syrup. I made a quick blueberry sauce as a topping and I’m pretty sure I’ll never eat it any other way. Well, maybe a different fruit. I bet blackberry would be awesome too.

Overnight Baked French Toast & Blueberry Sauce {{Baking Bytes}}

In any case, this is a great meal for the holidays as it doesn’t require much time in the morning, but it would be equally great any time of the year. Just make sure you leave enough time in the morning for it to bake to your desired consistency. and you’re good to go. (You can always put it in the oven and go back to bed for an hour, I won’t judge.) We had it with a side of scrambled eggs and bacon for a well-rounded meal.

Oh yeah: Blueberry sauce. This stuff is super easy and super delicious, so you should definitely make a batch while the French toast is baking.

Overnight Baked French Toast & Blueberry Sauce {{Baking Bytes}}

Also: The French toast reheats decently well, but if you don’t have enough people to eat a 9×13 baking dish you can certainly halve the recipe. Or you can split the full recipe between two 8×8 pans and put one of them in the freezer after they’ve refrigerated overnight. Just let it thaw in the fridge the night before and bake as normal (although perhaps a little bit longer depending on how cold your fridge is.) The 8×8 pans bake for roughly the same amount of time as the 9×13 pans.

If you’re looking to please a crowd with very minimal effort, this is definitely the recipe for you! Or if you’re just looking to please yourself, even better. Just try not to eat the whole pan at once.

Overnight Baked French Toast

Adapted from The Pioneer Woman
Serves 8-12


1.5 lbs sourdough bread
8 eggs, lightly beaten
2 cups milk
1/2 cup heavy cream
1/2 cup sugar
2 Tbsp vanilla extract
2 tsp cinnamon


  1. Grease a 9×13 baking dish.
  2. Tear or cut bread into bite-sized pieces and spread evenly into the pan.
  3. In a large bowl, whisk remaining ingredients until completely combined. Pour liquid gently and evenly over the bread.
  4. Cover dish tightly with plastic wrap and store in the fridge overnight.
  5. Preheat oven to 350 degrees Fahrenheit.
  6. Retrieve dish from the fridge and use a large spoon to gently stir the mixture, so as to put the wetter pieces on top and the drier ones toward the bottom.2
  7. Bake 45-75 minutes (shorter time for closer to the texture of bread pudding, longer for a crispier texture.)3
  8. Serve immediately with toppings of choice.


You must use sourdough or some other kind of very dense bread.
This is not strictly necessary, but I found the texture to be more even throughout the dish after stirring.
I baked mine for just over an hour to avoid it being wet in the middle, although it was still quite soft. I will likely plan for 70 minutes in the future. If you think it’s getting too crispy on top, you can cover the pan with tinfoil for the last 20 minutes or so, but I haven’t found this necessary.

Blueberry Sauce {{Baking Bytes}}

Blueberry Sauce

Borrowed from My Baking Addiction
Makes about 2 cups


2 cups blueberries (fresh or frozen)
1/2 cup water
1/2 cup sugar
2 Tbsp fresh lemon juice

2 Tbsp cornstarch
2 Tbsp cold water

1/2 tsp vanilla
zest of 1 lemon


  1. Combine blueberries, 1/2 cup water, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring often, until mixture comes to a low boil.
  2. Mix cornstarch and 2 Tbsp cold water until completely combined. Slowly stream into the blueberries, stirring constantly but gently, and simmer until mixture thickens, about 5 minutes. (Cook less if you prefer a thinner sauce).
  3. Remove from the heat and stir in vanilla and zest.
  4. Serve on your favorite French toast, pancakes, waffles, ice cream, or whatever needs some blueberry-fication.
  5. Store leftovers in the fridge and reheat leftovers as necessary.