Reviewed: Sep. 13, 2007

Yum Yum Yum, this was great. I used a little less sugar, and it turned out great!!!! Wow.

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STREAKA

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Reviewed: Jul. 23, 2007

yummmmmm!

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Manda

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Reviewed: Mar. 12, 2007

I served this for a Christmas Brunch - it was incredible! I made a few modifications to the recipe though, I cut amount of sugar in half, I used mixed berry puree instead of just raspberries. It was delicious!

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lulupipersmom

Cooking Level: Intermediate

Home Town: Dalhousie, New Brunswick, Canada

Living In: Miramichi, New Brunswick, Canada

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Reviewed: Mar. 5, 2007

Yum Yum Yum. Got great reviews from my friends on this one!!

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LEANNA

Cooking Level: Expert

Living In: Topeka, Kansas, USA

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Reviewed: Feb. 24, 2007

We liked this a lot. I made it for Valentine's Day. I used Raspberry Preserves. But it really didn't feel "stuffed" to me. However, it was VERY tastey anyhow.

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Feb. 2, 2007

got very soggy, might try on texas toast next time. Matt Liked it.

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Stacy

Cooking Level: Intermediate

Home Town: Morgan, Utah, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Dec. 25, 2006

Made and assembled the french bread & rasberry/cream cheese the night before and put in refrig. Also made egg mixture the night before, then in morning just heated griddle and dipped bread in egg mixture and browned on both sides, stayed together and was very tasty. We love cinammon but 2TBLS was too much, next time I will use 2teas. also I used 9 oz. rasberry to 8 oz. cream cheese and this was very tasty.

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rcm

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Reviewed: Nov. 6, 2006

I also owned a B&B and came across this recipe about 6 years ago. It is so easy and yet so good. I sliced the french bread a little thicker and then made a slit to stuff the cheese into the pocket. Everyone loved it.

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: Sep. 7, 2006

This had such potential. The thought of rasberry cheesecake on toast sounds amazing, but all I got was a soggy, gooey mess.

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H2OSMILES

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Edina, Minnesota, USA

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Reviewed: Aug. 27, 2006

I used strawberry pie filling instead of rasberries. Very good, even my very picky kids liked it!!

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graham713

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Reviewed: Jun. 8, 2006

The only change I made was using half brown sugar and half white. I found there to be an excess of both the egg mixture and the raspberry mixture, but then maybe my loaf of French bread was smaller, I don't know. We came up with 7 'sandwiches' from it. Still, excess aside, this was delicious. I wouldn't eat it all the time (can only take that much sweetness here and there), but it's definitely a lot more fun to make this yourself and not have to go to ihop.

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Apr. 29, 2006

I used this recipe to help me re-create an amazing stuffed french toast I had at a brunch with friends. I used a disposable pastry bag to apply the raspberry/cheese mixture, which made things a lot easier. In place of the confectioner's sugar,I made an irresistable topping using 1/2 C Oats, 1/2 C brown sugar, 1 C chopped pecans and 3 TBSP honey. Spread evenly over the slices and baked at suggested temp and time. RAVE reviews!!

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LIPSTICKFETISH

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 12, 2006

Way too much of almost everything! My family would not even eat it. Way too much cinnamon and I love cinnamon. The middle does not cook and is soggy. I reduced the sugar to 1/2 cup and it was still too much. The idea is good but I would take a regular french toast recipe and add a Little vanilla, cinnamon and sugar at best.

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Jules

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Reviewed: Mar. 9, 2006

This recipe was great :) I loved everything about it. My family liked it too. It was really easy to put together too.

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REDVELVET444

Cooking Level: Expert

Home Town: Idaho Falls, Idaho, USA

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Reviewed: Feb. 12, 2006

Really good. The outside gets a little carmelized, probably from all the sugar in it. I used day old portugese sweet bread from this website.

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LISARJENNINGS

Cooking Level: Expert

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Reviewed: Feb. 9, 2006

Make the cream cheese the night before so you can have a nice and quick breakfast the next morning. I used raspberry sauce from the white chocolate raspberry sauce recipe on this site and it was delicious.

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Jan. 25, 2006

This recipe was okay. My family ate it but it was nothing special, kinda bland and nothing I'd make again. The toast didn't stay together after it was cooked. I did use fat-free cream cheese instead of regular.

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mvaeth

Home Town: Satellite Beach, Florida, USA

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Reviewed: Jan. 20, 2006

Yummy recipe! We will definitely make again.

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COOK78

Cooking Level: Expert

Home Town: Dover, New Hampshire, USA

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Reviewed: Oct. 24, 2005

So good and though I didn't need to change a thing I did replace half of the milk with orange juice on my second try - added a nice twist. Thanks!

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HOLLYFAE

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

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Reviewed: Oct. 17, 2005

really good and more importantly really easy !

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Robbiesgirl

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Raspberry Cheesecake Stuffed French Toast

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