Reviewed: Mar. 11, 2012

It was ok. I like plain french toast better but I love the creativity with the recipe!

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Reviewed: Feb. 14, 2012

Makes a ton, scale down if only for the family. also used goat cheese in place of cream cheese, ryan did nutlike it, but I did.

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Reviewer:

Leslie M. Stevens

Cooking Level: Intermediate

Home Town: Boca Raton, Florida, USA

Living In: Cumming, Georgia, USA

Reviewed: Feb. 14, 2012

This is an excellent recipe. It is delicious, impressive, and easy to make. Thank you for sharing.

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Reviewer:

holman84

Reviewed: Jan. 30, 2012

This was really, really, good! I did not have raspberries so I used a strawberry/blueberry blend. Yum!

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Reviewer:

xtothet86

Reviewed: Jun. 21, 2011

DELICIOUS!!! I used blueberry preserves in place of raspberry puree (quicker and cheaper). You do not need a whole cup if you do this. I also used a loaf of italian bread and cut it myself (makes a bigger portion), but the french bread is good too. This french toast is to die for! The smell alone is delicious!

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Reviewer:

PrincessM7

Reviewed: Jun. 19, 2011

We chose this as a surprise for my husband for Father's Day. We were not disappointed! Everyone LOVED the recipe and it will become a permanent part of my recipe box. We served with sausage, tea and milk. A huge win in our home!

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macprep

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Home Town: Pocahontas, Illinois, USA

Reviewed: Jun. 14, 2011

Turned out horrible! The middle was mush, the sides were still covered in the raw egg mixture. Maybe I misunderstoon the cooking instructions, but I don't like raw egg.

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Reviewer:

Marilyn

Reviewed: May 8, 2011

Made for Mother's Day brunch. I used a panini maker to knock them out. I had extra Rasberries and Puree so just put them on the table. Very nice new flavor and twist on French toast.

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Reviewer:

Howard

Cooking Level: Intermediate

Home Town: Patterson, New York, USA

Living In: Henderson, Nevada, USA

Reviewed: Feb. 19, 2011

This was a huge hit for me on Valentine's Day. I didn't have raspberry puree so I did use fresh raspberries instead. I mashed them up quite a bit on put them on the skillet with some brown sugar. Then I mixed them into the filling. I also used some heavy cream with the milk because I like the thick and fatty stuff :) Very nice recipe, and the partner gave rave reviews.

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Reviewer:

niki.gillespie

Reviewed: Feb. 17, 2011

For taste, the recipe is sublime, but probably unnecessarily sugary. I used reduced-fat cream cheese and sugar-free strawberry jam in place of the raspberry puree. I also reduced the amount of sugar a little in the batter. After making the recipe once, here are the suggestions I would make: 1) Use reduced-fat or fat-free cream cheese. 2) Use sugar-free jelly. 3) WAY reduce the amount of sugar, probably at least in half, or skip it altogether. Next time I'll probably skip the sugar in the batter and just top with berries and powdered sugar instead. While the original recipe is quite scrumptious, it's absolutely way too sugary for a breakfast food. And that's coming from someone like me with a huge sweet tooth! I made this with the Amish White Bread (recipe on site) and it was, all-around, a delicious meal, but I hit the gym afterwards because it is definitely not at all healthy.

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