Lemon Raspberry French Toast (Small Batch) – Easy Baked Breakfast for Two

 

Weekends always feel like the perfect time to treat yourself to something a little special, and this Lemon Raspberry French Toast is just the thing for a cozy, slow‑morning brunch. Adapted from a recipe I spotted on Tablespoon, this small‑batch version is made especially for two — ideal when you want a beautiful breakfast without a lot of fuss or leftovers. I love that it uses simple ingredients I always have on hand, yet still feels like something you’d order in a charming little café.

Instead of ricotta, which I’ve never been fond of texturally, I use cream cheese for a smoother, richer filling that blends beautifully with honey and fresh lemon zest . Spread between slices of soft French bread and paired with fresh raspberries — or any berry you love — this baked French toast becomes golden, custardy, and fragrant as it cooks .

It’s an easy brunch recipe that comes together with just a few steps: whisk, spread, soak, bake. A drizzle of honey and a sprinkle of lemon zest at the end make it shine. Whether you’re celebrating something special or simply indulging in a quiet morning at home, this lemon raspberry French toast for two is a bright, beautiful way to start the day.

 

I can still remember the first time I ever had French Toast. A friend of mine at elementary school had told me that on Fridays her mother always made French toast for their lunch. I didn't even know what it was but it sounded delicious. One Friday she invited me over to her house for a French Toast lunch and I thought it was absolutely delicious!  I've been loving it ever since. 

What an ingenious use for stale bread!  The French have always been known and admired for their unique ability to create something delicious out of simple ingredients. 

This is a stuffed French toast but much easier to make than most types of stuffed French toast. In this recipe the slices of bread are spread with a lush rich honey sweetened cream cheese filling, topped with fresh berries and then sandwiched together. Soaked briefly on both sides the toast is then baked in the oven to golden brown perfection.

No faffing about with frying pans or skillets.  It bakes to perfectly, simply, quicky and most deliciously!  I love it stuffed with fresh raspberries. They go so well with the honey and lemon.  But you can use any fresh berry that you enjoy.

Sized for two, but easily doubled, this makes a fabulous dish to serve at a weekend brunch. All you need on the side is some fresh fruit juice, and perhaps some grilled sausages, or bacon, or both! Fabulously tasty!!

 

INGREDIENTS NEEDED

TO MAKE

LEMON RASPBERRY FRENCH TOAST 

There is nothing truly complicated about this. Simple ingredients put together in the most delicious of ways.

• 4 ounces (120g) cream cheese
• 1/4 cup (60ml) honey
• 2 1/4 tsp finely grated lemon zest
• 8 slices (1/2 inch thick) soft French bread
• 3/4 cup (95g) fresh raspberries (3/4 cup)
• 1 large free-range egg, beaten
• 1//3 cup (80ml) full fat milk
• 1/4 tsp salt
• 1/4 tsp vanilla
• 1/8 tsp ground cinnamon

 

NOTES ON INGREDIENTS

• I use full fat cream cheese. I can't say how the lower fat one would work, never having used it. You could also use an equivalent of ricotta cheese, but I prefer the cream cheese myself.
• Use a nice clover honey if you have it. Or an acacia honey.
• I grate my lemon zest using a micro-plane grater with small holes.
• Softer bread is better than bread that is too hard or too stale. 
• You could use frozen berries, but fresh is preferred.
• I use full fat milk for extra richness.
• I always use pure vanilla extract, not artificial.

 

HOW TO MAKE

LEMON RASPBERRY FRENCH TOAST

This is really very easy to make. I love that it is baked rather than fried. This way it can all be done and ready to serve at the same time without having to wait.  

1. Preheat the oven to 200*C/400*F/ gas mark 6. Line a 15 X 10 X 1-inch baking sheet with foil. Spray with non-stick cooking spray.(You can line it with baking parchment instead of foil. This is my preferred lining. You will still need to spray it. Lining your pan makes for easy cleanup.)
2. Whisk together the cheese, 2 TBS of the honey and 2 tsp of the lemon zest until well combined. (I use a small wire whisk for this.)
3. Spread about 1 rounded TBS onto each slice of bread. Place 3 berries on top of half of the slices of bread and cover with the remaining bread slices, cheese side down. (Press together lightly so that they stick together.)
4. Beat the egg, milk, salt, vanilla and cinnamon together in a shallow bowl. (Again I use a small wire whisk to do this.)
5. Place the sandwiches in the bowl. Let soak for 5 minutes, then flip over and soak for a further 5 minutes. Transfer to the prepared baking sheet. (Don't be tempted to over-soak or the bread may fall apart.)
6. Bake for 13 to 15 minutes, until golden brown. (It should be golden brown on both sides.)
7. Top each sandwich with the remaining raspberries, drizzle with the remaining honey and sprinkle with the remaining lemon zest. Serve immediately.

 

HINTS AND TIPS FOR SUCCESS

✨ Use cream cheese for the smoothest filling

Cream cheese blends beautifully with the honey and lemon zest, giving you a silky, spreadable filling that stays put inside the bread.

✨ Spread the filling on all slices

Coating every slice ensures the sandwiches bake up creamy and flavorful from edge to edge — no dry spots.

✨ Choose sturdy bread

Soft French bread sliced about ½ inch thick holds up perfectly to the custard soak without falling apart.

✨ Don’t over‑soak

Five minutes per side is the sweet spot. Any longer and the bread may become too soft to handle.

✨ Use fresh berries when you can

Fresh raspberries hold their shape and give the prettiest pop of color. If using frozen, add them straight from the freezer so they don’t bleed into the filling.

✨ Line and spray your baking sheet

A foil‑lined, well‑sprayed pan prevents sticking and makes cleanup a breeze.

✨ Bake hot for golden edges

A high oven temperature helps the French toast brown beautifully while keeping the inside custardy and soft.

✨ Finish with fresh zest and honey

A final drizzle of honey and a sprinkle of lemon zest brighten the whole dish and make it feel extra special.

✨ Serve immediately

This French toast is at its very best when it’s hot from the oven — crisp edges, creamy center, warm berries.

 

FREQUENTLY ASKED QUESTIONS

CAN I USE RICOTTA INSTEAD OF CREAM CHEESE?

Yes — the original inspiration used ricotta, and it works just fine. But this version uses cream cheese because it’s smoother, richer, and blends beautifully with the honey and lemon zest.

DO I HAVE TO USE RASPBERRIES?

Not at all. Raspberries are lovely here, but any berry works well — blueberries, blackberries, strawberries, or even a mix. Just choose your favorite and go with the flow.

CAN THIS BE MADE AHEAD OF TIME?

You can assemble the sandwiches ahead (spread, fill, and stack), then refrigerate them. However, the custard soak should be done just before baking so the bread doesn’t become overly soggy.

WHAT KIND OF BREAD WORKS BEST?

Soft French bread sliced about ½ inch thick is ideal — sturdy enough to soak up the custard without falling apart, but still tender once baked. Today all I had was a stale French Baguette, which meant that the toasts were a bit smaller, but I made six instead of four.

CAN I PAN FRY THIS INSTEAD OF BAKING IT?

Yes — French toast is traditionally pan‑fried. But this recipe is designed for oven baking, which gives you even browning, hands‑off cooking, and no splattering butter. If pan‑frying, cook over medium heat until golden on both sides.

HOW SWEET IS THE FILLING?

The filling is lightly sweetened with honey, which pairs beautifully with the lemon zest and cream cheese. You can adjust the sweetness by adding more or less honey to taste.

CAN I USE FROZEN BERRIES?

Yes — but add them frozen, not thawed, to avoid excess moisture. They’ll warm and soften in the oven.

CAN I DOUBLE OR TRIPLE THE RECIPE?

Absolutely. Just use a larger baking sheet and make sure the sandwiches have room to brown evenly.

CAN I MAKE THIS GLUTEN FREE?

If you can find a gluten free bread that you like and enjoy I cannot see why not!

 

A FEW OTHER

BREAKFAST/BRUNCH RECIPES TO ENJOY

I love to pull out all the stops at the weekend, as far as breakfast is concerned. There is plenty of time to eat and enjoy a leisurely breakfast or brunch. Here are a few more favorite recipes for French Toast that you might also enjoy!

BUTTERMILK FRENCH TOAST -  If you’re looking for a breakfast that feels like a hug on a plate, this Buttermilk French Toast is exactly that. Each thick slice is soaked in a luscious buttermilk custard scented with lemon zest and vanilla — a combination that makes the whole kitchen smell like sunshine. The magic happens in the method: the bread rests on a rack so the custard can settle, then it’s gently fried in butter until golden before finishing in the oven for that perfect soufflé‑soft center and caramelized crisp edges. The result is French toast that’s never soggy — just beautifully fluffy inside, golden and crisp outside, and full of bright, tangy richness from the buttermilk and lemon.

BERRIES & CREAM CROISSANT FRENCH TOAST - This Berry & Cream Croissant French Toast is the kind of breakfast that feels like a little celebration — even on an ordinary morning. Flaky, buttery croissants soak up a sweet vanilla‑kissed custard, turning soft and soufflé‑like in the center while the edges bake up golden and crisp. Tucked between the layers are pockets of wild blueberry jam and little nuggets of cream cheese that melt into rich, creamy bursts of flavor as it bakes. Fresh berries, a snowfall of icing sugar, and a drizzle of warm maple syrup take it right over the top — simple touches that make every bite feel indulgent and special.

  

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Yield: Serves 2

Author: Marie Rayner

Lemon Raspberry French Toast

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Quite simply delicious with a lemon cream cheese and fresh fruit filling. Baked, not fried. Sized for two but can easily be multiplied.

Ingredients

• 4 ounces (120g) cream cheese
• 1/4 cup (60ml) honey
• 2 1/4 tsp finely grated lemon zest
• 8 slices (1/2 inch thick) soft French bread
• 3/4 cup (95g) fresh raspberries (3/4 cup)
• 1 large free-range egg, beaten
• 1//3 cup (80ml) full fat milk
• 1/4 tsp salt
• 1/4 tsp vanilla
• 1/8 tsp ground cinnamon

Instructions

1. Preheat the oven to 200*C/400*F/ gas mark 6. Line a 15 X 10 X 1-inch baking sheet with foil. Spray with non-stick cooking spray.
2. Whisk together the cheese, 2 TBS of the honey and 2 tsp of the lemon zest until well combined.
3. Spread about 1 rounded TBS onto each slice of bread. Place 3 berries on top of half of the slices of bread and cover with the remaining bread slices, cheese side down.
4. Beat the egg, milk, salt, vanilla and cinnamon together in a shallow bowl.
5. Place the sandwiches in the bowl. Let soak for 5 minutes, then flip over and soak for a further 5 minutes. Transfer to the prepared baking sheet.
6. Bake for 13 to 15 minutes, until golden brown.
7. Top each sandwich with the remaining raspberries, drizzle with the remaining honey and sprinkle with the remaining lemon zest. Serve immediately.

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