French-Toast Sandwiches With Raspberry Cream


  • Prep Time20 mins
  • Total Time45 mins
  • Makes6 Sandwiches
French-Toast Sandwiches With Raspberry Cream
Chatelaine Triple Tested


  • 1 loaf french bread, about 6-in wide

  • 3 eggs

  • 1 cup milk

  • 2 tbsp brown sugar

  • 1 tsp vanilla

  • 1/2 tsp salt

  • 1/2 tsp cinnamon

  • 4 tsp butter, melted

  • 1/4 cup sliced almonds, optional

  • icing sugar, for dusting

Mascarpone filling

  • 275-g container mascarpone, or 1 cup ricotta, preferably extra smooth

  • 170-g container raspberries

  • 1/4 cup brown sugar


  • PLACE mascarpone in medium bowl. Using a spoon, stir and mash in raspberries and 1/4 cup brown sugar. Reserve.

  • SLICE 12 1/2-in. thick slices of bread. Keep rest of loaf for another use. Spread mascarpone mixture over 6 slices. Top with remaining bread slices. Place sandwiches in a 9 × 13-in. baking dish, bunching close together to fit.

  • WHISK eggs with milk in a medium bowl, adding 2 tbsp brown sugar, vanilla, cinnamon and salt. Pour over sandwiches. Turn each sandwich to soak up egg mixture and fully coat. If making ahead, cover with plastic wrap and refrigerate up to 4 hours. (If left longer, bread will become too wet.)

  • PREHEAT oven to 450F when ready to bake. Line a large baking sheet with parchment paper. Remove sandwiches from refrigerator. Place on parchment, spacing so they're not touching. Bake in centre of oven until sandwich bottoms are golden, about 10 min. Remove baking sheet to a heatproof surface and brush tops with butter. Using a large spatula, turn sandwiches, then sprinkle with nuts. Continue to bake until deep golden on both sides, about 8 more min. Let sit for 5 min before dusting with icing sugar. Serve with a drizzle of maple syrup.

Nutrition (per serving)

Calories 493, Protein 12g, Carbohydrates 47g, Fat 29g, Fibre 4g, Sodium 578mg.

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