Cheesecake Stuffed French Toast Loaf Recipe

Oh, here's a recipe that turns French toast into a dreamy cheesecake adventure, but how is it done?

french toast cheesecake loaf

Prepare to meet your new brunch obsession: a decadent cheesecake stuffed French toast loaf.

This surprisingly simple recipe combines the creamy richness of cheesecake with the comforting flavors of classic French toast, creating an unforgettable culinary experience that will crown you the hero of every brunch.

Ingredients

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Alright, let's gather everything we need for this awesome adventure! I'm gonna walk you through the ingredient list so you are fully aware.

First, get some butter for greasing, because nobody likes a sticky loaf that sticks! Then, let's talk cream cheese filling: 8 oz of cream cheese, 1/3 cup of sugar, 1 tsp of vanilla extract, one egg, and 2 tbsp of lemon juice. I know—lemon juice in cream cheese, but trust me!

For the egg mixture we'll need: four eggs, 3/4 cup + 2 tbsp of milk, 3 tbsp of sugar, and a pinch of salt. Almost there!

Now, the main event: 12 slices of fresh sandwich bread – crusts removed is a must! Plus, 2 tbsp of butter and 2 tbsp of brown sugar if you are looking for a fancy topping. It creates that extra crunch we all love! Much like a savory breakfast casserole, you'll want to layer the bread effectively here.

And, finally, optional strawberries (a punnet of strawberries and 1 tbsp of sugar) if you're feeling fancy. Phew, we're all set.

Get Started

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Now that we have all our ingredients prepped, let's kick things off by preheating your oven to 180C/350F—this warrants our french toast bakes evenly. Then, take your loaf tin—we want it to be 10cm x 21cm, or about 4" x 8". Time to grease it up real good with butter! Don't be shy; a buttery base secures easy removal later. Similar to how garlic bread benefits from a buttered base, this ensures a golden, non-stick crust.

Next, we're diving into making the cream cheese filling. I promise, you'll want to try it with a spoon. Combine:

  • 250g of cream cheese
  • 1/3 cup of sugar
  • 1 tsp of vanilla extract
  • Mix those ingredients.

Whip 'em together until smooth and dreamy. Once that's done, crack in one egg and add 2 tbsp of lemon juice. Seriously, is your mouth watering yet?! Mix until the filling is smooth like silk—we're building flavor town here!

Macerated Strawberries

sugared softened delicious berries

Okay, while the french toast is baking, let's whip up some macerated strawberries—they're totally optional but add a little zing!

First, slice up one punnet of strawberries; I usually go for relatively thin slices.

Now, grab a bowl, toss those strawberries in, and sprinkle one tablespoon of sugar over them. Don't skimp on the sugar!

Give it a good mix, ensuring all the strawberry slices are kissed by the sugary goodness. This is where the magic happens!

Let this mixture sit for at least 20 minutes — you will see the strawberries start to release their juices. It is going to look like they are "sweating." Don't worry; they're just having a good time! This process makes them extra juicy and flavorful. Honestly, these macerated strawberries taste SO good!

Baking Instructions

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Before we get this baby into the oven, let's do a quick check–is your oven preheated to 180C/350F? Great! Now, carefully place it in the center rack. Set a timer for 40 minutes, but don't wander off too far, alright?

I want you to keep an eye on it. After 30 minutes, peek at the top. If it's getting too dark, don't panic! Just loosely cover it with foil to prevent burning. Now, let's picture what it should look like as it bakes:

  • The top should be a lovely golden brown.
  • It'll puff up beautifully – like a golden cloud!

** The edges should look set.

** It has a subtle sweet aroma.

Once it's done, let it sit in the tin for 15 minutes before you flip it onto a rack. Letting it cool slightly will help it keep its shape. Then, wait five minutes.

Helpful Hints

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With the baking complete, let's talk about keeping things easy in the kitchen! I've got some tricks to make this recipe even smoother.

First, make the cream cheese filling ahead! You can whip it up the day before and store it in the fridge – easy peasy! It gives the flavors time to meld, and hey, less work for you later.

Next, don't sweat the bread! If you don't have sandwich bread, any bread will work – just cut it up to fit! This recipe is flexible and doesn't need to be perfect.

Lastly, if you're running short on time, you can skip the macerated strawberries. I know, I know – sad face! But the french toast is totally yummy without them; trust me on this.

Short Recipe Version

Prep Time: 20 minutes

Cook Time: 40 minutes

Serving Size: 8

Ingredients:

  • 1 loaf challah or brioche bread
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 4 eggs
  • 1 cup milk
  • 1/4 cup maple syrup
  • Butter, for greasing
  • Syrup, for serving

Instructions:

  1. Slice bread horizontally, creating a top and bottom half.
  2. Mix cream cheese, powdered sugar, and vanilla extract.
  3. Spread cream cheese mixture onto the bottom half of the bread.
  4. Replace the top half of the bread.
  5. Whisk eggs, milk, and maple syrup.
  6. Pour egg mixture over the loaf, ensuring it's soaked.
  7. Grease a baking dish and place the loaf inside.
  8. Bake at 350°F (175°C) for 40 minutes, or until golden.
  9. Cool slightly before slicing and serving with syrup.

Nutrition Information (Per Serving, estimated):

  • Calories: 450
  • Fat: 25g
  • Saturated Fat: 15g
  • Cholesterol: 175mg
  • Sodium: 300mg
  • Carbohydrates: 45g
  • Sugar: 25g
  • Protein: 12g