Waffled California Avocado Raspberry Stuffed Toast

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Written by our friend Rachael of La Fuji Mama

When I was in high school my standard breakfast was a slice of buttered toast and a smoothie, hurriedly inhaled before racing out the door to go to school. I developed the habit of folding my slice of toast in half, so that the buttered side was on the inside, then waiting for a minute before eating it so that the inside became slightly gooey. I loved the contrast between crispy and gooey when I bit into it.

I decided to take my teenage inclinations one step further by using two slices of bread, sticking them together, and cooking them in a hot waffle iron. Doing this insured crispy outsides and warm gooey insides, as the iron compressed the pieces together. It also meant that I got perfectly toasted bread on both sides (I find that a waffle iron is much more reliable than a toaster or toaster oven), and more bang for my buck than one simple slice. After doing this, the next logical step was to start stuffing other things inside. I mean, seriously, why stop at just butter?

The result was this concoction: toast stuffed with mascarpone cheese that I mixed with a bit of lemon juice, zest, and honey and layered slices of avocado and fresh raspberries.




Same crispy outside and gooey inside, but with the added rich creaminess of the mascarpone cheese and avocado, and tart sweetness from the lemon, raspberries, and honey.


The stuffed toast possibilities are endless: bacon, egg, and avocado stuffed toast anyone? I have definitely evolved from my high school years, thank goodness, but at least that awkward teenage self started me on the path that lead to waffling my toast.

Waffled California Avocado Raspberry Stuffed Toast

Serves: 2

Prep time: 10 minutes

Cook time: 5 minutes

Total time: 15 minutes


  • 4 slices potato bread (or other soft sandwich bread)
  • 2 Tbsp. butter, softened
  • 2 Tbsp. mascarpone cheese
  • 2 tsp. lemon juice
  • 1 tsp. honey
  • 1/2 tsp. lemon zest, finely grated
  • 1/2 fresh, ripe California avocado, seeded, peeled and cut into thin slices
  • 1/2 cup raspberries


  1. Butter one side of each of the bread slices. Then set them on a clean work surface with the buttered sides facing down (you can protect your work surface from getting buttery by placing a sheet of wax paper or parchment paper beforehand)
  2. Mix the mascarpone, lemon juice, and honey together in a small bowl. Spread the mixture on two of the bread slices. Arrange half of the avocado slices on each of those slices of bread, then top them with the raspberries. Top them with the remaining two slices of bread (the buttered sides will now be facing up)
  3. Heat a waffle iron. When it is hot, put one stuffed toast in the waffle iron and close it. Cook for 2 to 3 minutes, or until the undersides are golden brown. Peek once or twice to make sure they are not getting overcooked. Remove the toast with tongs or a fork and repeat with the other stuffed toast. Let them cool slightly before serving

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

There are many more breakfast recipes featuring California Avocados on this site. You also can find avocado tips, tricks and usage ideas.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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