Cheesecake Stuffed French Toast

    Cheesecake Stuffed French Toast


    115 people made this

    About this recipe: Raspberry cheesecake mix is spread between two layers of bread, before being dipped into beaten eggs and then pan-fried until browned. Serve as a decadent weekend brunch with fresh raspberries on the side.

    Makes: 6 

    • 250ml milk
    • 2 tablespoons vanilla extract
    • 200g caster sugar
    • 2 tablespoons cinnamon
    • 4 eggs, beaten
    • 250ml raspberry puree
    • 115g cream cheese, softened
    • 6 slices soft white batch bread
    • 45g unsalted butter
    • icing sugar for dusting
    • nutmeg for topping

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. In a bowl, whisk milk, vanilla, sugar and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture on one, then top with the other half slice.
    2. Melt butter over medium heat in a large frying pan. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with icing sugar and nutmeg. Serve immediately.

    Cook's note

    The easiest way of making raspberry puree is by blitzing raspberries in a food processor until smooth. Push through a sieve if you want the puree to be seedless.

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