French Toast Brioche Stuffed with Raspberry Cheesecake


  • 8 slices of sliced braided brioche Gabriel
  • 2 eggs
  • ½ cup of milk
  • 1 tbsp of butter
  • ½ cup of light cream cheese
  • ½ cup of raspberries
  • 1 tbsp of maple syrup


  • In a bowl or food processor, mix the cream cheese with the raspberries and maple syrup until homogenous. Refrigerate.
  • In a bowl, whisk the eggs with the milk. Refrigerate.
  • With a knife, slice the crust off the slices of brioche.
  • With a rolling pin, flatten the slices of brioche.
  • Spread some cream cheese mixture on a slice of brioche and top with another slice of brioche. Press firmly with your hands. Repeat with the other slices of brioche.
  • Melt butter in a large pan over medium-high heat.
  • Delicately dip each sandwich in the egg mixture and cook for 2-3 minutes on each side or until golden
  • Serve immediately and enjoy!

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