Brioche French Toast with Creamy Raspberry Cheesecake
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Brioche French Toast with Creamy Raspberry Cheesecake
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This Brioche French Toast with Creamy Raspberry Cheesecake filling is a rich and indulgent breakfast treat, perfect for special mornings or weekend brunch.
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Ingredients
For the raspberry cheesecake filling:
- 8 ounces cream cheese softened
- 2 teaspoons lemon juice freshly squeezed
- 1/3 cup confectioners' sugar
- 2 teaspoons vanilla extract
- 6 ounces raspberry amaretto preserves Robert Rothschild brand
For the Brioche French Toast:
- 8 lices brioche bread 1 inch thick
- 4 egg lightly beaten, large
- 1 cup milk
- 1 teaspoon vanilla extract pure
- 1 teaspoon cinnamon
- butter for cooking, unsalted
- maple syrup confectioners' sugar and fresh raspberries, for serving
Instructions
- In a stand mixer fitted with the paddle attachment, add the cream cheese, lemon juice, confectioners' sugar and vanilla extract. Beat on medium speed until mixture is well blended and soft, about 1 to 2 minutes.
- In a medium bowl, whisk together eggs, milk, vanilla extract and cinnamon. Pour into a small square glass or metal baking dish.
- Cut a wide pocket into each slice of bread without cutting all the way through. Spread a small amount of the cream cheese mixture inside each bread pocket. Spread a small amount of the raspberry amaretto preserves over the cream cheese. Press to close bread pocket. Repeat with remaining slices of bread.
- In a large nonstick pan over medium heat, add two tablespoons of butter. Once melted, dip each stuffed french toast into the egg mixture, lightly coating each side and shaking off the excess. Place the bread onto the heated pan and cook until golden brown, about 2 to 3 minutes. Flip and continue cooking the other side, about 2 to 3 minutes. Repeat until all remaining slices are cooked.
- Serve immediately with maple syrup, confectioners sugar and fresh raspberries, as desired.
Notes
- Leftovers keep for up to 2 days in the fridge.
- Try swapping in different jams or using challah bread.
- Reheat in a skillet for best texture.
- Leftovers keep for up to 2 days in the fridge.
- Try swapping in different jams or using challah bread.
- Reheat in a skillet for best texture.
Nutrition Information
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Serving
0g
Calories
761kcal
(38%)
Carbohydrates
77g
(26%)
Protein
18g
(36%)
Fat
41g
(63%)
Saturated Fat
22g
(110%)
Cholesterol
351mg
(117%)
Sodium
604mg
(25%)
Potassium
252mg
(5%)
Fiber
0g
(0%)
Sugar
35g
(70%)
Vitamin A
1700IU
(34%)
Vitamin C
4.7mg
(5%)
Calcium
203mg
(20%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 761 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 761kcal | 38% |
| Carbohydrates | 77g | 26% |
| Protein | 18g | 36% |
| Fat | 41g | 63% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 351mg | 117% |
| Sodium | 604mg | 25% |
| Potassium | 252mg | 5% |
| Fiber | 0g | 0% |
| Sugar | 35g | 70% |
| Vitamin A | 1700IU | 34% |
| Vitamin C | 4.7mg | 5% |
| Calcium | 203mg | 20% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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