Raspberry Cream French Toast Sandwich

Brunch is one of my favorite meals and French Toast Sandwiches are an ideal brunch and family favorite! This Raspberry Cream French Toast Sandwich, with a creamy raspberry mascarpone filling, is a little fancy and indulgent. Sometimes you have to indulge; it's all about balance. However, this can be made more WW friendly if you prefer (see Variations & Substitutions.)

This fancy French toast recipe is a great recipe for a special occasion breakfast or brunch like Christmas, Easter Mother's Day brunch, or Valentine's Day. This French toast sandwich was inspired by my Baileys Irish Cream Overnight French Toast Casserole on this site, and pairs well with this Kiwi Garnish and my Cranberry Christmas Punch!

🥘 Ingredient Notes

For this Raspberry French toast you'll need:

• French bread. French bread is ideal for this Raspberry Cream French toast recipe because it is very thick and doesn't get soggy.
• Mascarpone cheese. Mascarpone cheese pairs well with raspberry and has a mildly sweet almost nutty flavor and is less tangy than cream cheese.
• Raspberries. I use frozen raspberries because I'm more likely to have them on hand, they're economical and convenient.
• Vanilla Extract. I like to use a good quality extract with natural vanilla flavor.
• Sliced almonds. I use "blanched sliced almonds" because they have a smoother texture and a slightly different flavor profile compared to raw almonds

*See recipe card for full list of ingredients and quantities

📖Substitutions & Variations

• Mascarpone Cheese - you could substitute cream cheese
• Raspberries - you could use frozen or fresh. * Just make sure to defrost frozen berries and drain off excess liquid before mixing with cheese.
• Bread - use a thick white bread
• Gluten-free - gluten free bread instead of French bread to make this gluten free
• Weight Watchers friendlier - use a non-fat cream cheese, using ½ the amount of filling. nonfat milk and 647 White bread. Here is a good resource guide for WW breads. I would also recommend using a low-sugar (or sugar-free, if you prefer) syrup.

🔪How to Make Raspberry Cream French Toast Sandwiches

This French Toast Sandwich is easy to make because it's baked in the oven!

• Prep: Preheat oven to 450 degrees F/ 230 degrees C and spray a baking sheet/cookie sheet with non-stick cooking spray.

1. Filling: place mascarpone, raspberries, and brown sugar in small bowl.
2. Stir and mash raspberries into cheese and brown sugar until smooth.
3. French toast: slice each piece of bread into ½-inch pieces - you will get 12.
4. Spread mascarpone raspberry mixture over 6 slices.
5. Top with remaining slices of the bread. (*If you are prepping ahead, skip this step for now and go to #6- then you can store the mixes and bread until you are ready to make it)*see STORAGE below
6. In a medium mixing bowl, beat eggs with milk and remaining 2 tablespoons of brown sugar, vanilla, cinnamon and salt.
7. Place sandwiches in 9x13 oblong container bunching close together.
8. For this recipe you don't dip sandwiches, you pour the milk and egg batter over sandwiches and turn each sandwich to soak up the beaten egg mixture and fully coat. *This is easier and less messy!
9. Space sandwiches apart, so they are not touching, on prepared baking sheet and bake until golden on bottom -about 10 minutes.
10. Flip sandwiches to other side with a large spatula.
11. Continue to bake until brown (a caramel color) on both sides - about 8 additional minutes.
12. Let sit for 5 minutes before dusting with icing sugar/powdered sugar and sprinkling with almonds. Serve with maple syrup, additional raspberries and whipped cream, if desired.

Hint: you'll want to use a different container (affiliate link) to pour the egg mixture over the French toast sandwiches and use parchment paper on your baking sheet (affiliate link) to reduce clean up!

🥗🍹Sides & Drinks

You could serve this French Toast Breakfast Sandwich with:

🌡️Storage

Make - Ahead: I made these French Toast Sandwiches (with raspberry cream) a day in advance, but I didn't put it together until just prior to serving (or else it would have gotten too soggy).

• I sliced the bread and put it in a ziplock bag and stored at room temperature.
• Then I mixed the raspberries, mascarpone cheese, and brown sugar in one container.
• And I whisked the egg, milk, vanilla, brown sugar, and cinnamon into another separate container.
• I stored both those containers in the fridge overnight. In the morning, just prior to baking, I whisked the egg mixture together again.

Leftovers: I would also recommend you store leftovers separately as well. However, if you have already put the sandwiches together and baked them, you can cover them with plastic wrap. They are best if eaten within 24 hours.

These ingredients don't stand up well to freezing.

👪 Serving Size

This French Toast Sandwich Recipe makes 6 sandwiches. If you want to cut the recipe in half, double or triple it, simply click on the servings on the recipe card and change it to your desired serving amount. The ingredient amounts will magically adjust accordingly.

❔Recipe FAQ's