Chef Sarah Jenkins - Brunch Specialist
👨‍🍳 Pastry & Brunch Chef

Recipe by Mitchell

🎓 Patisserie Trained ⏰ 10+ Years Experience 🍽️ Breakfast Cafe Owner

❤️ My Recipe Story

"This recipe was inspired by a trip to a small Parisian cafe where cheese is often paired with fruit for breakfast. I wanted to recreate that sophisticated flavor profile in a comforting, home-cooked format. The contrast between the salty, creamy brie and the tart raspberries is pure magic."

Sarah specializes in elevating morning meals from routine to ritual. Her background in French pastry allows her to bring technical precision to comforting breakfast classics.

View All Mitchell's Recipes →
Golden-brown stuffed french toast sliced in half, revealing melted brie and raspberry filling, sitting on a speckled ceramic plate

The Secret to Stuffed French Toast

The key to perfect stuffed French toast is managing the heat. Because the sandwiches are thick and filled with cheese that needs to melt, cooking on too high of a heat will burn the bread before the inside is gooey. Low and slow is the mantra here.

Choosing the right bread is also non-negotiable. You need a bread with a tight crumb but soft texture, like Brioche or Challah. These breads absorb the custard without disintegrating and crisp up beautifully in the pan.

💡 Professional Tip

If using very fresh soft bread, leave the slices out on a wire rack for 15 minutes before dipping. Slightly stale bread absorbs the custard better without getting mushy.

Frequently Asked Questions

Yes, but thaw and drain them first, or cook them down into a quick compote with a little sugar. Using them straight from frozen will release too much water and make the bread soggy.

It is a matter of personal preference. The rind is edible, but for the smoothest, meltiest texture inside a sandwich, I recommend slicing it off or using double-cream brie where the rind is very thin.

Absolutely. Place cooked sandwiches on a wire rack set over a baking sheet and keep in a 200°F (95°C) oven for up to 20 minutes while you finish cooking the rest.

If you don't like Brie, try Cream Cheese for a cheesecake vibe, Mascarpone for richness, or even mild Goat Cheese for a tangier savory twist.

You likely soaked the bread too long or the heat was too low. Dip quickly—just a second or two per side—and ensure your pan is preheated properly.

Yes! Swap the raspberry jam for caramelized onions or fig jam, and omit the vanilla/cinnamon from the egg mixture for a more savory lunch version.

Not really. The raspberry preserves provide plenty of sweetness. However, a light drizzle adds that classic breakfast finish.

You can assemble the dry sandwiches (bread, cheese, jam) and wrap them tightly in plastic. Make the custard fresh in the morning to dip and fry.

Recipe Troubleshooting Guide

✅

Cheese Leaking Out

Problem: Filling spills into the pan creating a mess

Solution: Leave a small border around the edge of the bread when spreading jam and cheese. Don't press down too hard with the spatula while cooking.

✅

Burnt Outside, Cold Inside

Problem: Bread burns before cheese melts

Solution: Your heat is too high. Lower to medium-low. If the bread is already dark, finish the melting process in a 350°F oven for 5 minutes.

✅

Soggy Center

Problem: The bread is mushy inside

Prevention: Use thicker slices of bread (at least 3/4 inch) and do not over-soak in the egg mixture. A quick dip is all you need for brioche.

✅

Egg Taste

Problem: Tastes too much like an omelet

Recovery: Ensure you have enough milk and vanilla in your custard ratio, and whisk thoroughly to break down the egg whites completely.

✅

Jam Too Runny

Problem: Jam makes the bread wet

Prevention: Use a thick high-quality preserve rather than a watery jelly. If using fresh fruit, pat it dry completely before adding to the sandwich.

✅

Flavor Balance Issues

Too Sweet: Use a pinch of flaky sea salt on top to cut the sugar

Too Salty: Dust with powdered sugar or add more maple syrup

Bland: Add lemon zest to the raspberry jam or more cinnamon to the custard

Ingredients for raspberry brie french toast including brioche loaf, brie wheel, jar of raspberry jam, eggs, and milk on a marble counter

Selecting the Right Components

The bread is the foundation. A loaf of eggy Brioche or braided Challah is superior to standard white bread because the high butter content encourages a golden crust and a rich, custard-like interior texture.

When it comes to the raspberry element, you want concentrated flavor. A high-quality preserve with seeds adds texture, or a homemade reduction of fresh berries works beautifully. Avoid syrups or jellies with high water content as they will make the toast soggy.

Essential Ingredient Notes

  • Brioche Bread: Look for an unsliced loaf so you can cut your own thick slices. Thin pre-sliced bread won't hold the heavy filling well.
  • Brie Cheese: Choose a double-cream brie for better melting qualities. It should be soft to the touch at room temperature.
  • Vanilla Extract: Use real vanilla extract, not imitation. It bridges the gap between the savory egg custard and the sweet filling.
Stuffed french toast sizzling in a buttered skillet, golden brown crust forming

Mastering the Pan-Fry

Butter is essential for flavor, but it burns easily. A trick is to use a mix of butter and a tiny splash of neutral oil, or simply wipe the pan out between batches if the butter solids start to darken too much. The goal is a consistent golden amber color.

Don't crowd the pan. Cooking just two sandwiches at a time allows you to flip them carefully without tearing the bread or spilling the filling. It also helps maintain the pan temperature for even cooking.

The Gentle Press

Once flipped, use a spatula to apply gentle, even pressure to the sandwich. This helps seal the bread to the melting cheese, creating a unified structure.

Raspberry Brie Stuffed French Toast

Prep 10 min
Cook 10 min
Serves 4 servings
Level Easy

📋 Ingredients

Sandwich Assembly

  • 4 large eggs
    Base for the custard
  • 120ml whole milk
    Adds creaminess to the coating
  • 1 tsp vanilla extract
    Essential aroma
  • 1/2 tsp cinnamon
    Warmth to spice the batter
  • 45g butter
    For frying the toast
  • Maple syrup
    Optional for serving
  • Powdered sugar
    For dusting

Custard & Cooking

  • 8 thick slices Brioche bread
    Or Challah/Texas Toast
  • 200g Brie cheese
    Sliced, rind removed if desired
  • 150g Raspberry preserves
    Or fresh mashed raspberries
  • Pinch of salt
    Balances the sweetness

Instructions

  1. Assemble Sandwiches

    Spread a generous layer of raspberry preserves on four slices of bread. Top with slices of brie cheese. Place the remaining bread slices on top to form sandwiches.

  2. Make Custard

    In a shallow bowl (wide enough to fit the bread), whisk together eggs, milk, vanilla extract, cinnamon, and a pinch of salt until well combined and frothy.

  3. Dip Sandwiches

    Melt 1 tablespoon of butter in a large non-stick skillet over medium-low heat. Quickly dip each sandwich into the egg mixture, coating both sides. Do not let them soak too long or they will become soggy.

  4. Cook

    Place sandwiches in the skillet. Cook for 3-4 minutes per side, or until golden brown and the cheese has melted. Regulate heat so the bread doesn't burn before cheese melts.

  5. Serve

    Remove from pan and slice in half diagonally. Serve warm, optionally dusted with powdered sugar or drizzled with maple syrup.

Recipe Notes & Tips

Bread Choice

Day-old bread works best as it absorbs the custard without falling apart. If your bread is fresh, you can toast it very lightly in a toaster before assembling.

Serving Suggestions

Serve with a side of crispy bacon or sausage to balance the sweetness, and a fresh fruit salad.

Variations

Try strawberry jam with cream cheese, or apricot preserves with gruyere for different flavor profiles.