arrow-b arrow-l-sm arrow-l cart close cup date decor-bee download envelope facebook faq google_plus handset instagram location lock logo-sm mail packet people phone pinterest play plus printer search shop spoon target time tsp twitter user wheelbarrow youtube

French Toast Stuffed with Chocolate and Raspberries

Test Description


  1. Spread 2 tbsp butter evenly over one side of each slice of bread. Place bread, butter side down, on work surface.
  2. Combine chocolate frosting, cream cheese and raspberries; spread evenly over 4 slices of bread. Cap with remaining bread, butter side up.
  3. Heat some of the remaining butter and vegetable oil in large skillet set over medium heat. Whisk together eggs, milk, cinnamon and salt. Dip sandwiches evenly into egg mixture.
  4. Cook sandwiches, in batches, for 2 to 3 minutes per side or until crisp and golden. Repeat with remaining butter, oil and sandwiches.

Tip: Serve with whipped cream if desired.


  • 1/4 cup butter, softened and divided
  • 8 slices day-old egg bread
  • 1/2 cup Wholesome Organic Chocolate Frosting
  • 1/2 cup cream cheese, softened
  • 1/2 cup fresh raspberries
  • 2 tbsp vegetable oil
  • 3 eggs
  • 1/2 cup milk
  • 1/4 tsp ground cinnamon
  • Pinch salt