Description
Indulge in the ultimate breakfast treat with Raspberry Cheesecake Stuffed French Toast! This decadent dish features creamy raspberry-infused cream cheese sandwiched between slices of thick French bread, dipped in a cinnamon-vanilla egg mixture, and cooked to golden perfection. Perfect for brunch, special occasions, or a sweet morning indulgence!
Ingredients
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For the Egg Mixture:
- ½ cup milk
- 1 tsp vanilla extract
- 2 tbsp white sugar
- 1 tsp ground cinnamon
- 2 eggs, beaten
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For the Cheesecake Filling:
- ½ cup raspberry puree
- 4 oz cream cheese, softened
-
For the French Toast:
- 6 slices French bread, cut 1-inch thick
- 2 tbsp butter (for cooking)
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For Topping:
- Confectioners’ sugar, for dusting
- Ground nutmeg, for garnish
Instructions
- Prepare the Egg Mixture – In a bowl, whisk together milk, vanilla extract, sugar, cinnamon, and beaten eggs until well combined. Set aside.
- Make the Filling – In a separate bowl, blend raspberry puree with softened cream cheese until smooth.
- Assemble the Sandwiches – Slice each piece of French bread in half horizontally. Spread the raspberry-cream cheese mixture on one half and top with the other to form a sandwich.
- Cook the French Toast – Heat butter over medium heat in a skillet. Dip each sandwich into the egg mixture, coating both sides. Cook for about 5 minutes per side until golden brown.
- Serve – Dust with confectioners’ sugar and ground nutmeg. Serve immediately with fresh berries, syrup, or whipped cream.
Notes
- Make-Ahead Option: Assemble the sandwiches the night before and cook them fresh in the morning.
- Bread Choices: Brioche or challah works great for extra richness.
- Storage: Refrigerate leftovers for up to 2 days or freeze for up to 1 month.
- Reheating: Warm in a 350°F oven for 10 minutes or microwave for 1-2 minutes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
