Strawberry Cheesecake Stuffed French Toast
A delightful dish combining creamy cheesecake with French toast, perfect for any morning gathering.
Servings: 4 servings
Equipment
- Mixing Bowl
- Skillet
Ingredients
Ingredients
- 1 loaf Challah bread, cut into 1½ inch slices
- 8 oz Cream cheese, softened
- ¼ cup Strawberry jam
- ½ small Lemon zest Zest of half a small lemon
- ½ tsp Vanilla extract
- ⅓ cup Fresh strawberries or blueberries (optional)
- 3 large Eggs
- 1 cup Half and half
- ½ tsp Vanilla Remaining vanilla extract
- 1 tsp Ground cinnamon
- 2 tbsp Brown sugar
- 1–2 tbsp Butter For cooking
- to taste Maple syrup For serving
Instructions
- In a mixing bowl, combine the softened cream cheese, strawberry jam, lemon zest, and half a teaspoon of vanilla extract. Mix until smooth and creamy.
- Spread a generous amount of the cheesecake filling on one side of each slice of challah bread. Top with another slice of bread to create a sandwich.
- In a separate bowl, whisk together the eggs, half and half, remaining vanilla, ground cinnamon, and brown sugar until well combined.
- Heat a large skillet over medium heat and melt about 1–2 tablespoons of butter. Dip each sandwich into the egg mixture, allowing it to soak for a few seconds on each side.
- Place the soaked sandwiches into the skillet and cook for 3–4 minutes on each side until golden brown and crispy.
- Repeat until all sandwiches are cooked, adding more butter to the skillet as needed.
- Serve warm with a drizzle of maple syrup and fresh fruit on top.
Notes
Prepare the filling in advance and store it in the fridge for up to a day. Use flavored cream cheese or different fruit jams for extra flavor.