Cherry Cheesecake Stuffed French Toast: Have Dessert for Breakfast!Elizabeth Stark
Sweet french toast is already like having pudding for breakfast. For a special weekend treat, why not go all the way and make your french toast into a full-on morning dessert? With sweet cherries and rich cream cheese, this delicious cherry cheesecake stuffed french toast is decadent and delicious–just as a dessert should be!
As with any other french toast, the secret is using a bread that can really absorb a lot of the egg mixture. For best results, use challah, but if you don’t have that, any thick white bread will do.
Cherry Cheesecake Stuffed French Toast
1 loaf day-old challah
2/3 cups milk
1 tablespoon sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
4 oz. Neufchatel or cream cheese
1 cup cherries, halved, plus more for garnish
butter or oil for frying
1 tablespoon cinnamon
Slice challah into 1 1/2″ thick slices. Cut a slit down the center of each slice, 3/4 of the way down so that bread holds firmly together.
In a large bowl whisk together the eggs, milk, sugar, vanilla, and salt. In a small bowl, combine the cream cheese and cherries. Spread the cream cheese and cherry mixture in the center of each slice, dividing it evenly among the slices.
Preheat a large skillet over medium heat. Add a tablespoon of butter or oil. When it is hot, dip a slice of stuffed challah into the egg mixture, just long enough for the eggs to saturate it, but not so long that it starts to fall apart (it’s a delicate balance–err on the dry side for easiest handling). Then place the french toast in the skillet, sprinkle with cinnamon, and fry until each side is golden brown, roughly 4 minutes per side.
Keep cooked slices in a warm oven. To serve, slice french toast into triangles, sprinkle with fresh cherries, and warm maple syrup or confectioners sugar.