Chocolate Raspberry Stuffed French Toast

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Being kids of the ’90s, my husband and I try and catch at least one concert that headlines a 90s band each summer. Last night we saw the Gin Blossoms, and it was a great show. Plus, the venue was beautiful with floor to ceiling windows overlooking the ocean. It was definitely a good time.


We had about an hour and a half drive both to and from the show, however. Seeing as the opener didn’t start until 8:00, this made for a very late night… and a morning that felt even earlier than it usually does. <yawn>.


In order to make waking up easier, I lured myself out of bed with copious amounts of caffeine this deliciously decadent yet deceivingly healthy Chocolate Raspberry Stuffed French Toast.


This tasty breakfast consists of creamy ricotta cheese blended with juicy raspberries and bits of chocolate, which are sandwiched between two slices of your favorite (gluten free) bread. Dip each sandwich in egg, cook it up in a skillet until golden brown, dust with powdered sugar, and devour. For anyone needing a good reason to hop out of bed in the morning, this is it.

Have you seen any concerts this summer? What pulls you out of bed each morning? Let me know below!


Chocolate Raspberry Stuffed French Toast

Serves: 4

Time: 15 minutes


  • 1 1/4 cups milk
  • 3 eggs
  • 1/2 tsp. vanilla extract
  • 1/4 cup part-skim ricotta cheese
  • 8 slices bread (regular or gluten free), crusts removed if desired
  • 6 oz. raspberries
  • 4 tsp. mini chocolate chips
  • Cooking spray
  • 2 tsp. powdered sugar


  1. Whisk together the eggs, milk and vanilla in a large bowl.
  2. Place 1 tbls. of ricotta in the middle of four slices of bread. Spread slightly. Top with 4-6 raspberries and a tsp. of chocolate chips.
  3. Cover each slice with another piece of bread. (Like making a sandwich)
  4. Spray a large nonstick skillet cooking spray and preheat to medium.
  5. Carefully dip each of the sandwiches into the egg mixture until completely moistened. Be careful to hold the sandwiches together so the berries don’t fall out.
  6. Place each sandwich on the skillet and cook for 3 to 4 minutes per side, or until the outside is golden brown and the center is warm and the chocolate melted.
  7. Dust each serving with powdered sugar and enjoy!

Recipe adapted slightly from Ellie Krieger’s So Easy Cookbook.