This raspberry cream cheese stuffed french toast is a delicious indulgent breakfast dish. This decadent breakfast combines soft challah bread with a creamy cheesecake filling and fresh raspberries, making it an ideal treat for a special morning or brunch. Much like my guava french toast, this berry cheesecake french toast was tested over 5 times and has quickly become a family favorite.

Why you'll love this raspberry french toast recipe

People will love raspberry cheesecake stuffed French toast because:

It combines rich, creamy cheesecake with the sweet, tart flavor of raspberries.
The decadent filling turns an ordinary breakfast into a special treat.
It's a perfect balance of challah toast on the outside and soft, luscious filling on the inside.
Ideal for brunch, holidays, or weekend indulgence.
Easy to make yet feels fancy and impressive.
Customizable with different fruits or toppings to suit personal tastes.

Ingredients for this cream cheese stuffed french toast

Evaporated milk
Eggs
Vanilla extract
Cinnamon
Sugar
Lemon Curd

salt
Challah bread
Cream cheese
Fresh raspberries
Powdered sugar
Raspberry jam

Instructions for this cheesecake stuffed french toast recipe

Fit a wire rack inside a rimmed baking sheet.
Slice your challah loaf into 1.5 - 2 inch slices. Place the bread in a single layer on the rack. Bake, flipping halfway through, until dry to the touch on both sides, about 15 minutes total. Remove from oven and let cool 5 minutes.
The in the middle of each 2 inch slice of bread carefully slice a pocket. Be sure not to slice the bread all the way through. You want to leave about a half inch around the edge.

In a medium bowl combine the powdered sugar, vanilla extract, whole milk, lemon curd and cream cheese.

Inside the pocket of each challah bread slice place about 2 tablespoons of cream cheese and 4 or 5 raspberries. Once you're done filling the pocket gently press the bread to slightly seal the pocket.

Once you're done filling all of your bread slices, prepare your custard. In a large sized bowl combine to evaporated milk, sugar, salt, vanilla extract, eggs and cinnamon. Whisk until well combined.
Begin soaking your challah slices. Completely submerge the slices in the custard until drenched but not falling apart, 1 minute per side. When removing the slice, lightly tap the bread against the side of the bowl to remove any excess custard.
Set a large skillet to medium-low heat and melt 1 tablespoon of butter. Add 2 soaked challahs slices. Cook until the bottoms are golden-brown, about 4 minutes. Flip and cook until the second side is browned, about 3 minutes more. Add additional butter to the pan in between batches, swirling as it melts.

Once cooked and ready to serve, garnish with powdered sugar, whipped cream, extra raspberries and raspberry jam.

Top tips for making raspberry cheesecake stuffed challah French toast:

Use day-old challah: Slightly stale challah absorbs the egg mixture better without getting too soggy.
Whip the filling well: Make sure the cheesecake mixture is smooth and fluffy for a creamy texture.
Don’t overstuff: Use just enough filling to prevent it from spilling out during cooking.
Cook on medium-low heat: This ensures the bread cooks through without burning, while allowing the cheesecake center to warm.
Serve immediately: Freshness enhances flavor and texture!

Variations and substitutions for this challah french toast recipe

Here are some variations and substitutions for raspberry cheesecake stuffed challah French toast:

Bread Substitution: Swap challah for brioche, sourdough, or even thick-cut white bread for a different texture and flavor.
Fruit Variations: Substitute raspberries with strawberries, blueberries, or mixed berries, or try a fruit compote.
Cheesecake Filling: Use flavored cream cheese (like strawberry or honey) or mascarpone instead of plain cream cheese.
Sweeteners: Add a drizzle of maple syrup or honey for extra sweetness.
Dairy Free Substitutions: Opt for dairy-free cream cheese and swap the evaporated milk with coconut milk or your non dairy milk of choice.

Storage instructions for this berry cheesecake stuffed french toast

Refrigeration: Store leftover French toast in an airtight container in the fridge for up to 2-3 days.

Freezing: Wrap individual slices in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through. You can also use a toaster oven or microwave for quicker reheating, though it may soften the toast.