Raspberry Goat Cheese Stuffed French Toast
Sliced bread that is soaked in a thick vanilla custard and filled with creamy goat cheese and fresh raspberries. The french toast is then drizzled with raspberry sauce and caramel. Perfect for a special occasion brunch or any old Sunday morning.
Prep Time:
30
min
Cooking Time:
15
min
Total Time:
45
min
Servings:
4-6
Ingredients
- 1 loaf uncut white bread
- 1 pint fresh raspberries
- 8 oz goat cheese, room temperature
- 2 tablespoons powdered sugar
- 4 eggs
- 1/2 cup milk
- 1 tablespoon vanilla
- Pinch salt
- 4 tablespoons butter
Additional:
- Raspberry sauce
- Caramel sauce
Instructions
- Mash the goat cheese and 1 pint of raspberries together. Then add the powdered sugar and a pinch of salt.
- Crack eggs into a large bowl and mix with milk and vanilla. Make sure eggs are completely mixed.
- Cut thick slices of bread about 2 inches thick. Now using a paring knife, cut a hole in the center of one side (through the crust) making sure not to go through the top or bottom. Try to get a pocket all the way to the crust on the other side. You are creating a pocket to put the goat cheese mixture in.
- I find that it is easier to pipe the cheese mixture into the pocket. If you do not have a piping bag, use a small spoon and gently fill the pocket.
- Dredge the filled bread in the egg bowl one at a time making sure to soak well.
- Heat a large sauté pan and add 2 tablespoons of butter. When butter is melted add two slices of bread at a time so the pan is not overloaded. Brown on one side and then flip and brown the other. Keep the heat on medium, you want to make sure you cook the egg all the way through and not scorch the bread.
- Serve with fresh berries and your choice of syrup, raspberry, maple, caramel, sauce.