This Raspberry Stuffed French Toast Sandwich is the perfect balance of crispy, creamy, and tart. Made with thick slices of bread stuffed with a rich mascarpone raspberry cream filling and baked in the oven, it is a restaurant-quality breakfast right at home! Forget standing over a hot stove flipping individual slices. This easy stuffed French toast uses a sheet pan method so you can feed the whole family at once. It is the ultimate hands-off recipe for a romantic Valentine's Day breakfast, a holiday brunch, a special Mother's Day brunch, or just a sweet weekend treat.
This Raspberry French Toast Bake 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!
Jump to:
- 🥘 Ingredient Notes
- 📖Substitutions & Variations
- 🔢WW Points
- 🔪Step-by-Step: How to Make Raspberry Stuffed French Toast Sandwiches
- Expert Tips for the Best French Toast Sandwich
- 🥗🍹What to Serve with this Raspberry Breakfast Sandwich
- 🌡️Storage
- 👪 Serving Size
- ❔Recipe FAQs
- Didn't find the answer you're looking for?
- 🍳More Brunch Recipes
- 📋 Raspberry Stuffed French Toast Sandwich recipe
Why You'll Love This Recipe
- Oven-Baked Convenience: Unlike traditional French toast, there is no standing over a hot stove flipping individual slices. This sheet-pan method lets you cook everyone's breakfast at once!
- Gourmet Flavor Profile: The tangy raspberry cuts through the rich, creamy Mascarpone cheese, creating a sophisticated flavor that tastes like a high-end bakery treat.
- No "Soggy Middle": By using the pour-over method and baking at a high heat, you get a sandwich with a golden, crispy exterior and a perfectly melted, creamy center.
- Perfect for Special Occasions: It looks beautiful on a plate, making it the ideal easy recipe for Valentine's Day, Mother's Day, or a holiday brunch.
Brunch is one of my favorite meals, and French Toast Sandwiches are an ideal brunch and family favorite! This Sweet Breakfast 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 WW Points).
If you love French Toast with raspberries, you'll love this recipe! The tart raspberry flavor perfectly balances the sweet French toast! And you'll love my Carrot Cake French Toast Casserole too!
🥘 Ingredient Notes
- 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.
- 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.
- Gluten-free - gluten-free bread instead of French bread to make this gluten-free
🔢WW Points
Weight Watchers friendlier - You can make this a Weight Watchers French Toast by making the following substitutions:
- Filling: Use a non-fat cream cheese, using ½ the amount of filling.
- Milk: Use non-fat milk.
- Bread: Use a Hearty Low-Calorie Bread. I recommend Schmidt Old Tyme 647 or Aunt Millie's Carb Smart, or try Sourdough: While slightly higher in points than a bread, a thick slice of sourdough provides the best structural support for the raspberry filling and is still much lighter than Brioche. Pro-Tip: If using thinner diet bread, reduce the soaking time slightly so the bread doesn't become too soft before baking. Here is a good resource guide for WW breads.
- Brown sugar: use monk fruit instead - you will only need HALF the amount!
- Syrup: I would also recommend using a low-sugar (or sugar-free, if you prefer) syrup.
- Whipped Cream: If you enjoy whipped cream on your French Toast, try a light spray whipped cream, such as Gae Lea or Dairyland
These changes will bring it down to 5 ww points instead of 14 ww points. I calculated this using the Schmidt Old Thyme 647 bread, but it was only 2 points less than the loaf of French bread, so it wouldn't make much difference to the total.
*Looking for more WW friendly breakfast and brunch recipes? Be sure to check out my Weight Watchers Breakfast Recipes!
🔪Step-by-Step: How to Make Raspberry Stuffed 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.
- Filling: Place mascarpone, raspberries, and brown sugar in a small bowl.
- Stir and mash raspberries into cheese and brown sugar until smooth.
- French toast: slice each piece of bread into ½-inch pieces - you will get 12.
- Spread the mascarpone raspberry mixture over 6 slices.
- Top with the 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
- In a medium mixing bowl, beat eggs with milk and the remaining 2 tablespoons of brown sugar, vanilla, cinnamon, and salt.
- Place sandwiches in 9x13 oblong container, bunching close together.
- 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!
- Space sandwiches apart, so they are not touching, on a prepared baking sheet, and bake until golden on the bottom -about 10 minutes.
- Flip the sandwiches to the other side with a large spatula.
- Continue to bake until brown (a caramel color) on both sides - about 8 additional minutes.
- 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!
Expert Tips for the Best French Toast Sandwich
For the perfect balance of creamy filling and crispy crust, follow these essential tips.
- Use the Right Bread: Avoid thin sandwich bread, which will disintegrate when soaked. For this recipe, use a sturdy loaf like Standard French bread, Brioche, Challah, or Texas Toast. Slice your bread into thick, ½-inch slices. If the bread is too thin, the sandwich will become mushy and fall apart during baking.
- Dry Your Bread Out: French toast works best with slightly stale bread because it absorbs the custard without collapsing. If your bread is fresh, lay the slices out on a wire rack on the counter for an hour before assembling, or lightly toast them in the oven for a few minutes.
- Room Temperature Ingredients: Take your eggs and Mascarpone cheese out of the fridge 30 minutes before starting. Room-temperature ingredients blend together much smoother; if the Mascarpone is too cold, your filling may turn out lumpy.
- The "Pour Over" Method: Unlike traditional French toast, do not dip these sandwiches. Dipping a stuffed sandwich can cause the filling to slide out. Instead, place the assembled sandwiches in your baking dish and pour the milk and egg batter over them. Gently turn each sandwich to ensure it is fully coated on all sides.
- Give it Space: When placing the sandwiches on the baking sheet, ensure they are not touching. Spacing them apart allows the hot air to circulate around the bread, ensuring the edges get crispy rather than steamed.
- Leave a Filling Border: When spreading your raspberry cream, leave a small border (about ¼ inch) around the edge of the bread. This prevents the filling from leaking out onto the baking sheet when the cheese melts.
- Let it Rest: After pouring the batter, let the sandwiches sit for 2-3 minutes before putting them in the oven. This allows the custard to soak past the crust and into the center of the bread for a pillowy texture.
🥗🍹What to Serve with this Raspberry Breakfast Sandwich
This French Toast Sandwich pairs well with Old Fashioned Fruit Salad (shown), Air Fryer Turkey Sausages, and Raspberry Mimosa Mocktails, or this Cranberry Christmas Punch!
🌡️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 Sweet Breakfast 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 FAQs
A common mistake in making French toast is not saturating the bread in the egg and milk mixture, resulting in dry toast. For this recipe, you don't dip the French toast sandwiches. Instead, pour the milk and egg batter over the sandwiches and turn each sandwich to soak up the beaten egg mixture and fully coat. *This is easier, less messy, and ensures each sandwich is saturated and won't dry out!
Soggy French toast can result from using thin or overly soft bread, oversoaking bread in the egg mixture, or cooking at too low a temperature, which prevents the outside from crisping up properly.
Overfilling the sandwiches can cause leakage. Use the recommended amount of filling and ensure the slices are evenly pressed together before baking.
Yes, fresh raspberries work perfectly. If using frozen, ensure they are defrosted, and excess liquid is drained to prevent the filling from becoming watery.
Didn't find the answer you're looking for?
Ask AI to answer based on this specific recipe
So, if you're looking for a new French toast sandwich, French Toast ideas, or fancy French Toast for a special occasion and want something that's a little elevated (and goes beyond the usual Monte Cristo sandwiches), then this French Toast Sandwich (with raspberry cream) is for you! Your taste buds will thank you 🙂
Did your family❤️this recipe? Did you know that commenting and⭐rating recipes is one of the best ways to support your favorite recipe creators? If you LOVED this recipe, please comment and rate it in the recipe card or share photos on social media using the hashtag #foodmeanderings or tagging @foodmeanderings !
📋 Raspberry Stuffed French Toast Sandwich recipe
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)
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.1 cup mascarpone cheese, 1 cup frozen raspberries, ¼ cup brown sugar
- French toast: slice 12- ½ - ¾ inch pieces.1 loaf French bread, cut into 12 slices of bread
- 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.3 whole eggs, 1 cup milk, 2 tablespoon brown sugar, 1 teaspoon vanilla extract, ½ teaspoon cinnamon, ½ teaspoon salt
- 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.¼ cup sliced almonds, icing sugar for dusting
Garnish
- Serve with maple syrup and whipped cream and additional raspberries, if desiredfresh raspberries (optional)
Notes
- Use the Right Bread: Avoid thin sandwich bread, which will disintegrate when soaked. For this recipe, use a sturdy loaf like Standard French bread, Brioche, Challah, or Texas Toast. Slice your bread into thick, ½-inch slices. If the bread is too thin, the sandwich will become mushy and fall apart during baking.
- Dry Your Bread Out: French toast works best with slightly stale bread because it absorbs the custard without collapsing. If your bread is fresh, lay the slices out on a wire rack on the counter for an hour before assembling, or lightly toast them in the oven for a few minutes.
- Room Temperature Ingredients: Take your eggs and Mascarpone cheese out of the fridge 30 minutes before starting. Room-temperature ingredients blend together much smoother; if the Mascarpone is too cold, your filling may turn out lumpy.
- The "Pour Over" Method: Unlike traditional French toast, do not dip these sandwiches. Dipping a stuffed sandwich can cause the filling to slide out. Instead, place the assembled sandwiches in your baking dish and pour the milk and egg batter over them. Gently turn each sandwich to ensure it is fully coated on all sides.
- Give it Space: When placing the sandwiches on the baking sheet, ensure they are not touching. Spacing them apart allows the hot air to circulate around the bread, ensuring the edges get crispy rather than steamed.
- Leave a Filling Border: When spreading your raspberry cream, leave a small border (about ¼ inch) around the edge of the bread. This prevents the filling from leaking out onto the baking sheet when the cheese melts.
- Let it Rest: After pouring the batter, let the sandwiches sit for 2-3 minutes before putting them in the oven. This allows the custard to soak past the crust and into the center of the bread for a pillowy texture.
- 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.
- 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
nancy
the raspberry cream sounds really delicious!
Colleen
This French toast sandwich will be perfect for Christmas morning. I know my family will love it!
Terri Gilson
Thanks, Colleen - enjoy!
Bernice
Though I'm not much for a sweet breakfast at all, this stuffed French toast looks awfully tempting. My husband would be all over this. Since he usually makes weekend breakfasts, maybe I should surprise him this weekend with this!
Terri Gilson
I definitely think you should, Bernice!~
Vanessa
Oh yum! This is such a special Sunday brunch. The colour inside is so fun too!
Terri Gilson
Thanks, Vanessa!
Shelby Stover
This is the perfect Christmas morning breakfast! Perfectly, indulgent.
Terri Gilson
I agree, Shelby! You have to indulge on Christmas morning!