Cheesecake Stuffed French Toast

Cheesecake stuffed French toast takes me back to a weekend brunch when I wanted something that felt both decadent and comforting because plain French toast just wasn’t enough. I whipped up a creamy cheesecake filling, sandwiched it between thick slices of bread, and cooked it to golden perfection. The first bite was rich, sweet, and absolutely unforgettable.

Ever since then, this recipe has been my go-to for special mornings since it combines the best of two desserts into one indulgent breakfast. The creamy filling, crispy edges, and fresh berries on top make it a dish that everyone loves.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Thick bread slices – The sturdy base that holds the filling well
• Cream cheese – The star of the creamy cheesecake filling
• Powdered sugar – Sweetens the filling and adds a dusting on top
• Vanilla extract – Enhances the flavor of the filling
• Eggs – Essential for the French toast batter
• Milk – Keeps the batter smooth and helps soak the bread
• Cinnamon – Adds warmth to the coating
• Fresh berries – A bright topping that balances the richness
• Maple syrup – Perfect for drizzling over the finished toast
• Tools You’ll Need
• Mixing bowl – For preparing the filling and batter
• Hand mixer – To whip the cream cheese until fluffy
• Shallow dish – To dip the bread slices into the egg mixture
• Skillet or griddle – For cooking the French toast evenly
• Spatula – To flip the toast gently
• Knife – For slicing the stuffed toast before serving

Instructions

Step 1

I start by mixing cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Step 2

I spread the cheesecake filling onto one slice of bread, top it with another slice, and press gently to seal.

Step 3

In a shallow dish, I whisk together eggs, milk, cinnamon, and a little vanilla for the French toast batter.

Step 4

I dip the stuffed bread into the batter, coating both sides well without soaking it too much.

Step 5

I heat butter in a skillet over medium heat and cook the toast for 3 to 4 minutes per side until golden and crisp.

Step 6

Once cooked, I slice the toast diagonally, top with fresh berries, and dust with powdered sugar.

Step 7

I finish with a drizzle of maple syrup and serve immediately while warm and creamy.

Tips

I sometimes add a swirl of lemon zest to the cheesecake filling for a citrusy touch. If you prefer a chocolate version, you can mix in cocoa powder or drizzle melted chocolate on top. For an extra indulgent treat, use brioche bread for the ultimate softness.

Ways to Serve

This French toast is perfect for a special breakfast or brunch. I love serving it with extra berries, a dollop of whipped cream, or even a scoop of vanilla ice cream for a dessert twist.

Frequently Asked Questions

Can I make cheesecake stuffed French toast ahead of time?

You can prepare the filling and assemble the sandwiches in advance, but cook them fresh for the best texture.

Can I use other bread types?

Yes, challah or brioche work beautifully because they are soft and absorb the batter well.

Can I bake it instead of frying?

Yes, you can bake at 375°F for about 15 minutes, flipping halfway, for a lighter version.

See You in the Kitchen

I hope you try this cheesecake stuffed French toast because it’s a luxurious breakfast that’s surprisingly easy to make. Enjoy every creamy, sweet bite and share your creations.

Happy Cooking!

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