French Toast Sandwich (with Raspberry Cream)

Brunch is one of my favorite meals and French Toast Sandwiches are an ideal brunch! This 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 perfect special occasion breakfast or brunch like Christmas, Easter or Mother's Day brunch or Valentine's Day. This French toast breakfast 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!

If you love French Toast with raspberries, you'll love this recipe! The tart raspberry flavor perfectly balances the sweet French toast!

🥘 Ingredients

For this raspberry French toast you'll need:

• French bread
• mascarpone cheese
• raspberries
• brown sugar
• eggs
• milk
• cinnamon
• vanilla extract
• salt
• sliced almonds
• icing sugar/powdered sugar

See recipe card for quantities.

🔪Instructions

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 medium bowl.
2. Stir and mash raspberries into cheese and brown sugar until smooth.
3. French toast: slice 12 1/ 2 inch pieces.
4. Spread mascarpone raspberry mixture over 6 slices.
5. Top with remaining bread slices. (*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, whisk 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. Instead of dipping bread, you pour the milk and egg batter over sandwiches and turn each sandwich to soak up 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 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!

💭Top tip

Make sure you use a thick slice of bread or it will get too mushy.

📖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 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.

🥗🍹Sides & Drinks

You could serve this French Toast Breakfast Sandwich with:

• Fruit Salad (with Honey Lime Dressing) (shown)
• maple syrup, of course!
• whipped cream
• sausages (regular, turkey or Canadian bacon)
• crispy bacon
• Leftover Fried Ham or black forest ham
• Raspberry Mimosa Mocktail
• Raspberry Gingerbread Smoothie
• Cranberry Christmas Punch

🍽Equipment

For this Raspberry French Toast you really only need a hand mixer (affiliate link) and a baking sheet (affiliate link) for this recipe. I like to use a whisk (affiliate link) for the egg mixture. You'll also want to have a good bread knife (affiliate link) for slicing the French bread.

🌡️Storage

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 in 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.

I would also recommend you store leftovers separately as well. However if you have already put the sandwiches together and baked them, 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 (highlighted in blue) on the recipe card and change it to your desired serving amount. The ingredient amounts will magically adjust accordingly.

🦺Food safety

• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

So, if you're looking for French Toast ideas or fancy French Toast for a special occasion and want something that's a little elevated, then this French Toast Sandwich (with raspberry cream) is for you!

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5 from 5 votes

📋 French Toast Sandwich (with raspberry cream) recipe

This decadent French Toast Sandwich is filled with a delicious creamy raspberry mascarpone filling and baked to perfection in the oven. It can be made ahead and it's the ideal fancy French toast for any special occasion or brunch!

Course Breakfast, brunch

Cuisine American, Canadian

Keyword breakfast sandwich, french toast, raspberry, sandwiches

Special Diet Vegetarian

Prep Time 20 minutes

Cook Time 18 minutes

stand 5 minutes

Total Time 45 minutes

Servings 6 sandwiches

Calories 526kcal

Author Adapted from Chatelaine magazine, May 2010, P. 55

Cook ModePrevent your screen from going dark

Ingredients

• 1 cup mascarpone cheese
• 1 cup frozen raspberries defrosted and drained
• ¼ cup brown sugar
• 1 loaf French bread, cut into 12 slices of bread
• 3 whole eggs
• 1 cup milk * I use 1%
• 2 tablespoon brown sugar
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ½ teaspoon salt

Garnish

• ¼ cup sliced almonds
• icing sugar for dusting
• fresh raspberries (optional)

US Customary - Metric

Instructions

• Preheat oven to 450 degrees F/ 230 degrees C and spray a baking sheet/cookie sheet with non-stick cooking spray
• Filling: place mascarpone cheese in medium bowl and stir and mash raspberries and ¼ cup brown sugar together.
• French toast: slice 12- ½ - ¾ inch pieces.
• Spread mascarpone mixture over 6 slices. Top with remaining bread slices.
• Place sandwiches in 9 x 13 oblong container, bunching close together.
• In a medium bowl, whisk eggs with milk and remaining 2 tablespoon of brown sugar, vanilla, cinnamon and salt. Pour over sandwiches and turn each sandwich to soak up egg mixture and fully coat.
• Space sandwiched apart, so they are not touching, on prepared baking sheet and bake until golden on bottom -about 10 minutes.
• Flip sandwiches to other side with large spatula.
• Continue to bake until golden brown on both sides - about 8 additional minutes.
• Let sit for 5 minutes before dusting with icing sugar. Sprinkle on almonds.

Garnish

• Serve with maple syrup and whipped cream and additional raspberries, if desired
  

Notes

💭TOP TIP

Make sure you use a thick slice of bread or it will get too mushy.

📖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 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.

 

🍽EQUIPMENT

You really only need a hand mixer (affiliate link) and a baking sheet (affiliate link) for this recipe. I like to use a whisk (affiliate link) for the egg mixture. You'll also want to have a good bread knife (affiliate link) for slicing the French bread.

🌡️STORAGE

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 in 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

My Amazon Recommendations (affiliate links)

Nutrition Facts

📋 French Toast Sandwich (with raspberry cream) recipe

Amount Per Serving (1 sandwich)

Calories 526 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 14g88%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 128mg43%

Sodium 633mg28%

Potassium 269mg8%

Carbohydrates 58g19%

Fiber 4g17%

Sugar 18g20%

Protein 16g32%

Vitamin A 814IU16%

Vitamin C 8mg10%

Calcium 176mg18%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1sandwich | Calories: 526kcal | Carbohydrates: 58g | Protein: 16g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 633mg | Potassium: 269mg | Fiber: 4g | Sugar: 18g | Vitamin A: 814IU | Vitamin C: 8mg | Calcium: 176mg | Iron: 3mg

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