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.

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (122)


    Made and assembled the french bread & rasberry/cream cheese the night before and put in refrig. Also made egg mixture the night before, then in morning just heated griddle and dipped bread in egg mixture and browned on both sides, stayed together and was very tasty. We love cinammon but 2TBLS was too much, next time I will use 2teas. also I used 9 oz. rasberry to 8 oz. cream cheese and this was very tasty.  -  25 Dec 2006  (Review from Allrecipes US | Canada)


    I used this recipe to help me re-create an amazing stuffed french toast I had at a brunch with friends. I used a disposable pastry bag to apply the raspberry/cheese mixture, which made things a lot easier. In place of the confectioner's sugar,I made an irresistable topping using 1/2 C Oats, 1/2 C brown sugar, 1 C chopped pecans and 3 TBSP honey. Spread evenly over the slices and baked at suggested temp and time. RAVE reviews!!  -  29 Apr 2006  (Review from Allrecipes US | Canada)


    So good and though I didn't need to change a thing I did replace half of the milk with orange juice on my second try - added a nice twist. Thanks!  -  24 Oct 2005  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate