Ingredients
- 4 eggs
- 1 cup of milk
- 1 tablespoon sugar
- 1 teaspoon vanilla
- 8 slices of brioche bread ((can substitute challah or a different type of egg bread))
- 2 tablespoons butter
- 8 ounces of cream cheese (softened)
- 1/2 cup powdered sugar
- 1 cup fresh raspberries
- 1/2 cup chopped almonds
- 1/2 cup raspberries
- 1/4 cup chopped almonds
- maple syrup
- Optional garnish: mint sprigs
Instructions
- 1Whisk together the eggs, milk, sugar and vanilla.
- 2Preheat a griddle to medium.
- 3Melt 1 tablespoon of the butter on the griddle.
- 4Soak 4 slices of bread in the batter and place on the griddle. Cook for 3-4 minutes on each side or until cooked through.
- 5Wipe the griddle clean with a paper towel and repeat the process with the remaining tablespoon of butter and 4 slices of bread.
- 6While the french toast is cooking, make the cream cheese filling.
- 7Place the cream cheese in a bowl and beat with a mixer until light and fluffy. Add the powdered sugar and beat until combined.
- 8Cut the slices of french toast in half diagonally.
- 9On 4 plates place 1 slice of french toast. Top each slice of toast with approximately 1-2 tablespoons of the cream cheese filling, then top with 2 tablespoons of raspberries and 1 tablespoon of almonds.
- 10Place the second piece of french toast on top of each stack. Repeat with remaining french toast.
- 11Garnish each stack with approximately 1 tablespoon of chopped almonds, 2 tablespoons of raspberries and remaining cream cheese filling. Top with mint sprigs if using. Serve with maple syrup.
Why you'll love this recipe
- 30-minute brunch centerpiece
- Crowd-pleaser with sweet‑tart balance
- Make-ahead friendly for weekend gatherings
- Kid-approved crunchy almond topping
- Restaurant-quality at home
The story
The moment the butter hits the hot griddle, a buttery perfume fills the kitchen, and the first golden slice sizzles like a promise. You hear a gentle crackle as the brioche soaks up the custard, then flips to reveal a caramelized crust. One bite delivers a melt‑in‑your‑mouth rush of sweet, tangy raspberry and creamy cheese.
I first tried this at a lazy Sunday brunch with my sister, when we were hunting for a show‑stopping dish that didn't require a pastry chef. After a few mis‑steps with plain toast, I discovered that stuffing the French toast turned it into a handheld dessert that wowed everyone. It quickly became my go‑to weekend indulgence.
What sets this version apart is the double‑layered technique: each slice is dipped, cooked, then sandwiched with a light, whipped cream cheese filling before being topped again. The addition of toasted almonds adds a surprise crunch that most recipes miss, and the raspberry spread gives a fresh, fruity lift.
Imagine a flavor orchestra: the sweet vanilla‑kissed custard, the tang of powdered‑sweetened cream cheese, the bright burst of fresh raspberries, and the nutty, buttery crunch of almonds. The contrast of the crisp exterior with the silky interior creates a mouthfeel that's simultaneously crunchy, creamy, and juicy.
Serve these stacked towers on a festive brunch table, drizzle maple syrup for extra shine, and pair with sparkling coffee or mimosas. They also shine as a make‑ahead brunch for a crowd, simply reheat and finish with fresh berries. Perfect for lazy Saturdays or impressing guests at a brunch potluck.
Don’t let the “stuffed” label intimidate you—there’s no piping bag needed, just a spoon and a quick whisk. The batter is forgiving, and the filling comes together in minutes with a hand‑mixer. You’ll have a restaurant‑worthy dish without the fuss.
After testing four different breads and perfecting the almond‑raspberry ratio, my family can’t get enough—my kids devour two stacks each! Now that you know the secrets, let’s dive into the cooking process.
Ingredient notes & substitutions
brioche bread
Its rich, buttery crumb soaks up custard without falling apart, giving a tender interior.
cream cheese
Provides a tangy, creamy contrast to the sweet custard and berries.
fresh raspberries
Adds bright acidity and juicy bursts that cut through the richness.
almonds
Toasted almonds give a satisfying crunch and nutty depth.
powdered sugar
Sweetens the cheese filling without gritty texture.
Equipment you'll need
Pro tips
Use room‑temp eggs
Eggs at room temperature blend more smoothly into the custard, preventing clumps.
Pat bread dry
If using a very moist loaf, lightly toast slices first to avoid soggy toast.
Don’t over‑soak
Soak each slice just until it’s saturated but still holds shape; too much liquid makes it fall apart.
Butter the griddle well
A generous pat of butter ensures an even golden crust and prevents sticking.
Toast almonds separately
Toast almonds in a dry pan until fragrant for maximum crunch and flavor.
Serve immediately
The crust stays crisp only when served right away; reheat gently if needed.
Maple syrup drizzle
Warm the syrup slightly so it coats the toast without soaking it.
Slice diagonally
Diagonal cuts create a larger surface for filling and look elegant on the plate.
Variations to try
Berry‑Mix Delight
Swap half the raspberries for blueberries or strawberries for a colorful, mixed‑berry filling.
Citrus Cream Cheese
Add a teaspoon of orange zest to the cream cheese for a bright, citrusy twist.
Nut‑Free Version
Omit almonds and use toasted pumpkin seeds for crunch without nuts.
Savory Breakfast
Replace powdered sugar with a pinch of salt and herbs, and use smoked salmon instead of raspberries.
Storage & make-ahead
Refrigerator
Store leftovers in an airtight container for up to 2 days; keep syrup separate.
Freezer
Freeze assembled stacks wrapped tightly for up to 1 month; thaw overnight in fridge before reheating.
Best way to reheat
Reheat gently in a skillet over medium heat with a pat of butter to revive crispness.
Make-ahead
Prepare the cream cheese filling a day ahead; keep bread and filling separate until cooking.
