Calling all brunch lovers: THIS cheesecake French toast is the brunch recipe of your dreams. Let's be honest, French toast is already the best item on most brunch menus, and when you stuff it with cheesecake, there's simply no competition.
This recipe will make the BEST French toast you've ever eaten, including any at fancy restaurants! Here's how we will achieve that:
- Use thick bread slices so every bite is crispy on the outside but nicely soaked and soft and moist in the middle
- Stuff the toast with a generous amount of cheesecake filling to make it extra indulgent
- Add a bit more sugar to the batter than normal. This adds more flavor and caramelization to the French toast itself without needing to be drowned in maple syrup (the French toast I grew up eating in Pakistan never used maple syrup!)
- Sprinkle sugar onto the toast while frying them to give them an extra caramelized, crispy crust
- Serve the French toast with a fresh, homemade berry compote to complement the sweetness of the toast and the tartness of the cheesecake filling perfectly!
Here is a quick video walkthrough:
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Now, without further ado, let's make these!
Other recipes of mine you might enjoy:
- Easy chocolate mousse cake
- Chocolate molten lava cookies
- Spicy chicken tikka sliders
- 4 ingredient yogurt parfait
THE BEST CHEESECAKE FRENCH TOAST RECIPE
- Total Time: 40 min
- Yield: 6
Description
The BEST menu item for all your brunch needs: delicious moist French toast filled with a cream cheese filling and served with a homemade berry compote
Ingredients
Berry Compote
- 1 cup berries of choice (I mixed strawberries and raspberries)
- 1 tbsp lemon juice
- 1 tbsp sugar
Cheesecake Filling:
- 4 oz cream cheese, room temp
- ¼ cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla
- ½ tbsp lemon juice
French Toast:
- 2 eggs
- ⅔ cups milk
- ¼ cup sugar (add ½ cup if you don't want to serve with any syrup)
- ¼ to ½ teaspoon cinnamon
- ½ tsp vanilla
- 4 1" thick slices of brioche or challah bread
- 2 tbsp sugar to fry
- 2 tbsp butter to fry
- Maple syrup to serve
- Whipped cream to serve
Instructions
Berry Compote:
- Chop the berries into large chunks
- Mix everything together in a nonstick saucepan
- Cook and stir on low heat until a thick compote forms. Set aside
Cheesecake filling:
- Using a hand mixer, beat the cream cheese for 1 minute until it is creamy
- Scrape the edges of the bowl and add the powdered sugar and cream
- Whisk again until everything is combined and the mixture thickens up
- Transfer the batter to a piping bag
French toast
- Whisk the eggs, milk, sugar, cinnamon and vanilla in a bowl until the eggs are fully broken down
- Transfer to a deep large plate
- Use a knife to cut pockets into each bread slice such that there is a slit on one edge but it doesn't extend to any other edge
- Fill each bread slice generously with the cheesecake filling. Press the opening to seal it
- Carefully dip each slice into the batter, coating properly on both sides. You should use up the entire batter
- Heat 2 tablespoon butter in a nonstick pan. On medium heat, fry the French toast until golden and crispy, about 3-4 min per side. Sprinkle the extra sugar on both sides as you are frying to make it caramelized
- Serve the French toast hot with maple syrup, the berry compote, and cold whipped cream
Notes
I recommend buying a loaf of brioche or challah bread and slicing it yourself for best results. If you don't have thick sliced bread or a loaf, sandwich 2 bread slices together with the cheesecake filling
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Breakfast
- Cuisine: American
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