Reviewed: Aug. 21, 2008

This was good, don't get me wrong. But I wouldn't make it again the idea is way better than the outcome. I don't like french toast on french bread, first of all. I know this review is a little vague, because the IDEA is so good. Just didn't turn out like the idea in my head. Hence three stars.

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KieraH

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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Reviewed: Jul. 20, 2008

An awesome, easy breakfast!! Very rich and filling. I made some adjustments to make it healthier and less sweet, otherwise it would've been too rich. I used regular slices of whole wheat honey bread because that's what I had. I only used 1/3 cup of sugar, but I think I will cut down even more next time. I used raspberry preserves because that is what I had. I used 2 tsp. of cinnamon. I also used 3 eggs and 1/2 cup of egg substitute, and reduced fat cream cheese. Everything turned out great and I had extra mix left over. I'll definitely be making this again.

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Kylie

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Reviewed: Jul. 2, 2008

I love french toast but was disappointed with this recipe. The middle was soggy and it was way to sweet for me....and I love sweets. I even added less sugar than called for.

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bakin'gal

Cooking Level: Expert

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Reviewed: Jul. 2, 2008

ive made this recipe several times now.. and everytime ive enjoyed it more than the last.. never had to make any changes.. delicious the way it is... ive used differnt flavored jams just to change the flavor.. really any jam would taste great!!

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kelclrk

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Reviewed: Jun. 22, 2008

Yummy! Used W.W. Not as pretty, but oh well.

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Rae

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2008

Very good. This recipe is easy to scale for 1 or 2 people. I used 1/4 of the recipe for my son and I. I used strawberries in place of the raspberries and topped the french toast with extra sliced strawberries and "the absolute best pancake syrup" from this site.

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ByMarce

Cooking Level: Intermediate

Home Town: Lima, Ohio, USA

Living In: London, Ohio, USA

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Reviewed: Jun. 15, 2008

Great change from the usual. I really liked what was added to my normal egg and milk batter. But I couldn't get a good texture from the raspberry cream cheese.

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K. M.

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2008

Okay. So, here's the deal. I made these for my boys for breakfast. They wouldn't eat them. Not a fan of cream cheese, I found out. But, I loved them. Not like cheesecake, but still a good combo. I didn't have French bread, so I used a whole wheat sandwich I had on hand. So. Four stars based on my assessment. My kids on the other hand wouldn't eat it.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jun. 3, 2008

WOW! This was REALLY good. I've been wanting to make a stuffed french toast and I found the recipe i'll use from now on. I used strawberry jam since I didn't have raspberry and used a little bit less cinnamon (2T seemed a little excessive).

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mandys_284

Cooking Level: Expert

Home Town: Citrus Heights, California, USA

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Reviewed: May 19, 2008

Very good recipe. Used less sugar and fresh raspberries and this turned out great!

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nns

Home Town: Dallas, Texas, USA

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Reviewed: May 17, 2008

i was worried at first because the egg mixture seemed to be excessive but it all turns out just fine in the end. I did however cut the bread into 1/2 inch slices, and i used a raspberry preserve instead. I'm sure there are tons of other ways of going about doing this one but its a keeper! i cant wait to serve it up to my niece and nephew.

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LittleLatinLad

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Reviewed: Apr. 28, 2008

Very easy, don't let the "Stuffed" scare you. I sliced the bread about 1/2 inch thick and then made the "sandwich". My husband and I loved this. I'm not big on syrup so this worked out wonderful.

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MARRIEDTOAGREEK

Cooking Level: Intermediate

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Reviewed: Apr. 19, 2008

I've made this for my mom for mother's day a few years running now, and it always dissapears so quickly :) It's a hit with my friends too :)

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snowyskies

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2008

this recipe was soo good. I also added about a tablespoon of jam and a tablespoon or two of powdered sugar to the cream cheese and raspberry mixture. amazing!

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jennifer13

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Reviewed: Mar. 1, 2008

this recipe was fantastic! i've played around with it quite a few times, using different berries each time. always turns out fantastic! thanks.

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Carole Richard

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Reviewed: Feb. 10, 2008

OMG. My husband LOVED this. We made it a bit more healthy by using fat-free cream cheese and a whole grain bread. I think next time we may use egg beaters or mostly egg whites. Make sure you leave the bread out overnight for the right consistency. I would like a bit less cinnamon, but my husband liked it as is.

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JMS

Cooking Level: Expert

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Reviewed: Feb. 10, 2008

Very Good Recipe, especially after using some of the reviews to improve it. I used only 3 eggs and about 1/4 cup of milk, and I left the sugar out of the mix completely. I only used a pinch of cinnamon. Instead of using 2 seperate slices of bread and sandwiching the filling, I cut 2 inch sections and "butterflied" like I would if i were going to stuff a pork chop (easiest way to explain it). It worked really well, but next time I think I will cut 1.5 inch sections of bread, they were a little thick.

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AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Cottage Grove, Minnesota, USA

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Reviewed: Dec. 25, 2007

Absolutely delish! I served it with maple syrup and raspberries mixed with bananas and a smidgen of whipped cream. Finished off the meal with sausage, egg nog, coffee and orange juice. Great Christmas breakfast! Thanks!

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sierra&gabby'smom

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Reviewed: Dec. 15, 2007

Very good. My husband and I made this on a Saturday morning instead of going out for breakfast. I used half the sugar and used whole wheat bread and used strawberry preserves. Would make it again!

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Recipes

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Reviewed: Nov. 18, 2007

I've been eyeing this for a while and I finally had the opportunity to try it this morning to make a special breakfast for my bf. I halved the recipe except for the cream cheese - would do it again (the cream cheese stuff is delicious). I didn't have french bread so I took slices of regular wheat bread and folded them in half around the filling. Nothing fell apart, they soaked up the batter well, and they cooked through just fine! If you do this method, though, make sure not to oversoak or you'll get a gooey mess--but as always with french toast, you don't want to undersoak either.

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Selie

Cooking Level: Intermediate

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Raspberry Cheesecake Stuffed French Toast

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