Berry cream cheese french toast
Raspberry cheesecake meet traditional french toast.
Servings: 6
Calories: 511kcal
Ingredients
- 12 oz evaporated milk
- 3 large eggs
- 2 teaspoon vanilla extract separated
- ½ teaspoon ground cinnamon
- 3 tablespoons sugar
- ¼ teaspoon salt
- 1 loaf Challah bread
- 8 oz cream cheese
- 1 tablespoon whole milk
- ⅓ cup powdered sugar plus more for garnish
- 1 tablespoon lemon curd
- 6 oz raspberries
- Raspberry jam for garnish
- whipped cream for garnish
Instructions
- 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, salt, lemon curd and cream cheese.
- Inside the pocket of each challah bread slice layer about 2 tablespoons of cream cheese then 4 or 5 raspberries. Repeat layering the filling and 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.
Notes
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.