Boysenberry Cheesecake Stuffed French Toast Recipe
This Boysenberry Cheesecake Stuffed French Toast Will Make You Get Up Extra Early Just For Brunch
If you're looking for a more indulgent breakfast that goes beyond regular pancakes or waffles, look no further than this boysenberry cheesecake stuffed french toast! I created this recipe recently when my husband was celebrating a milestone birthday and I wanted to make him something special, and it did not disappoint (we've had it again multiple times since!).
The warm and comforting slices of french toast paired with the smooth and rich cheesecake filling is the perfect combo for an elevated brunch dish. And, of course, it's easy to make, and the recipe is easily adaptable depending on the ingredients you can find. You can sub any other berries for boysenberries, and any bread will do. While I used a thinner bread a few times, a thicker bread would be perfect if you want to have a more bread than filling ratio.
Boysenberry Cheesecake Stuffed French Toast
Original Recipe by Rachel Alger
Notes
Don't be afraid to adapt the recipe to what you have: nearly any bread will work, and the berry jam can be easily swapped out. The cream cheese and egg can be changed to vegan alternatives, too!
Ingredients
- Cheesecake Filling:
3 ounces softened cream cheese
1 tablespoon powdered sugar
1/4 cup boysenberry jam
2 tablespoons pure vanilla extract
- French Toast:
4 slices of honey wheat bread
2 eggs
2/3 cup half and half
2 tablespoons pure vanilla extract
4 tablespoons cinnamon, split
1 tablespoon butter
- Additions (to taste):
butter
maple syrup
Directions
To Make the Cheesecake Filling:
- Add softened cream cheese, powdered sugar, boysenberry jam, and vanilla extract to a mixing bowl. Mix until combined and set aside. (I used a hand mixer, but a stand mixer or whisk would work equally well.)
To Make the Egg Mixture:
- Add eggs, half and half, vanilla, and cinnamon to a shallow dish. Whisk ingredients until combined. Set aside.
Cooking Instructions:
- Add a tablespoon of butter to a frying pan and allow it coat the pan over medium heat. Once the butter is melted and lightly bubbling, dip bread into the egg mixture, coating both sides. Lift bread at an angle to allow additional liquid to drain off.
- Add coated bread to pan. Cook on both sides. Set aside until all bread has been cooked, and no uncooked egg remains.
- Sprinkle with reserved cinnamon and set aside.
- Spoon half of the cheesecake mixture onto your bread before topping with second slice.
- Garnish with butter, berries, and maple syrup to taste.
Information
- Category
- Breakfast/Brunch
- Yield
- 2 servings
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Total Time
- 19 minutes, 59 seconds
