Raspberry Cheesecake Stuffed French Toast
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Eat breakfast like a millionaire with this Raspberry Cheesecake Stuffed French Toast! It’s luxurious, gourmet, and basically a dessert—but I won’t tell. Smooth and tangy raspberry cheesecake folded inside perfectly fried French toast and topped with fresh whipped cream will be a breakfast they’ll never forget!
Are you looking for a fanciful, romantic, and even glamorous breakfast to serve to a friend or loved one this Valentine’s Day? Want to make someone feel like they are royalty? Then all you have to do is prepare this exquisite, yet simple dish and serve it to that someone for breakfast in bed on a tray (or even cookie sheet) that you’ve decorated with a single fresh flower that you “borrowed” from the neighbors’ flower garden (I’m totally kidding), along with a tall glass of freshly squeezed orange juice that you squeezed by hand with love (aww… or store-bought is fine, too).
I adore this Raspberry Cheesecake Stuffed French toast, not just love—adore! This is gourmet, tastes incredible, looks incredible, and makes you feel incredible gourmet.
Also, if you’d like to decorate your plate with the strikingly fancy red dots, simply fill a clean medicine syringe with seedless raspberry jam (I strained the seeds from my jam with a fine mesh strainer) then pipe small drops along the edge of the plate.
My favorite raspberry jam is perfect for this recipe, and I also like to dot the top of my French toast with fresh raspberries when they’re in season.  I made it this past summer, thankfully I made half a freezer full. It’s so good I could eat it like soup. I never knew the recipe with less sugar would be better than the average, but I promise it is. Anyway, that’s the jam I use in this recipe and I don’t strain the seeds because I don’t mind them. Enjoy, and have a fun Valentine’s Day!
You may also like to try my White Chocolate Raspberry Cheesecake, decadent and beautiful.
Follow Easy Cooking Zone
Raspberry Cheesecake Stuffed French Toast
Ingredients
- 2/3 cup Neufchatel Cheese or 1/3 less fat Cream Cheese (about 5 oz)
- 1/2 cup raspberry jam , seedless if preferred
- 1/2 cup buttermilk
- 1/2 cup milk
- 5 large eggs
- 2 Tbsp all-purpose flour
- 1/8 tsp baking powder
- 3/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 pinch salt
- 1 tsp vanilla extract
- 10 graham cracker sheets crushed , or 3 cups cornflakes, crushed (I've tried and love both)
- 10 - 1 1/4 " (one and a quarter inch) slices day old french bread
- Vanilla Cream Syrup , for serving
- sweetened whipped cream , for serving (optional)
Instructions
- Preheat a nonstick griddle over medium heat or an electric griddle to 325 degrees. In a mixing bowl, using a fork, combine Neufchatel Cheese and raspberry jam, stir until well combine and nearly smooth (it's ok if theres a few small lumps), set aside.
- In a blender combine buttermilk, milk, eggs, flour, baking powder, cinnamon, nutmeg, salt and vanilla. Blend on low speed for 10 seconds. Pour mixture into a shallow bowl, set aside. Pour crushed graham crackers or corn flakes into a seperate shallow bowl, set aside.
- Make a slit down the center of each slice of bread cutting about 3/4 of the way down (basically your making a butterfly, the bread should be slit down the middle but still connected). Spread 1 1/2 Tbsp of the raspberry mixture on one side of the inside of each slice of bread where slit was made, then very gently press bread together.
- Butter preheated griddle and dip one side of filled bread into milk/egg mixture (giving it a few seconds to soak up mixture and being carefull not to immerse the center filled with raspberry mixture) then flip and dip opposite side several seconds. Allow a bit of the excess to drip off then dip and coat both sides in crushed graham crackers. Place coated slice on preheated buttered griddle and cook until golden brown (about 2-3 minutes) then lift french toast with a spatula, butter griddle again and flip french toast. Cook opposite side until golden. Repeat process with remaining slices of bread. Serve cooked french toast immediately along with vanilla cream syrup and optional sweetened whipped cream.