Raspberry French Toast


  1. With mixer on medium speed, beat cream cheese with vanilla until smooth. Stir in raspberry puree
  2. In a large shallow dish, whisk milk, eggs, and cinnamon.
  3. Spread cheese mixture on one side of the bread. Divide raspberries among 4 slices; top with remaining slices, pressing to make 4 sandwiches.
  4. Heat a 12" nonstick skillet on medium; spray with cooking spray. Dip sandwiches into egg mixture, turning to soak both sides. Place two sandwiches in skillet; cook 2 to 3 minutes per side or until golden brown.
  5. Transfer to a plate; keep warm in oven at 200 degree F while cooking remaining sandwiches. Dust with confectioners' sugar; serve with maple syrup and more raspberries.


  • 4 slices Heritage Ovens white thick crown
  • 1/4 tsp cinnamon, ground
  • 6 oz Nature's Best Dairy® Cream Cheese, softened
  • 2 West Creek® Egg(s), Large
  • maple syrup 
  • 1/2 cup Nature's Best Dairy® Milk
  • 1/2 cup West Creek raspberries, plus more for serving
  • sugar, confectioner's, for garnish
  • 1 tsp vanilla
  • 3 tbsp White toque raspberry purée