Cherry Cheesecake French Toast

This delectable Cherry Cheesecake French Toast recipe is an indulgent fusion dish combining french toast stuffed with a cherry cheesecake filling. It's a fitting dish for any special occasion or simply when you're in the mood for a special treat.

Easy Cherry Cheesecake French Toast Recipe

French toast is a delight in pretty much any form. This recipe takes it to another level with the cherry cheesecake filling. How do you make Cherry Cheesecake French Toast? First, begin using a loaf of crusty french bread cut into thick slices. Next, whip together the softened cream cheese, granulated sugar, eggs, vanilla and almond extracts. Fold the cherry pie filling into the cheesecake mixture then slather on each piece of bread and arrange overlapping in the baking dish. Whisk together the remaining eggs, milk and nutmeg then pour evenly on top. Cover with plastic wrap and chill until baking per the recipe.

How Do You Make the BEST Cherry Cheesecake French Toast

• Ingredients you'll need to make homemade Cherry Cheesecake French Toast Recipe: Thick sliced french bread, plain cream cheese, granulated sugar, large eggs, whole milk, vanilla and almond extracts, cherry pie filling, salt, nutmeg and turbinado sugar.
• Kitchen tools you'll need: A hand mixer, large bowl, medium bowl, measuring cups and spoons, bread knife and chopping board, whisk and 12 x 8 inch baking dish. (You could use a 13 x 9 inch baking dish)
• When "premium" pie filling is mentioned it means that you should choose a quality pie filling that has lots and lots of cherries.
• If you'd like to lighten the cheesecake filling, use one 8 ounce block of softened Neufchatel cheese in place of full fat cream cheese.
• When pouring the egg custard over the stuffed french bread pieces, do it gently so as not to disturb the cheesecake filling mixture.
• There's plenty of room here to make this dish in different flavors using other pie fillings. You might like to try blueberry french toast or strawberry french toast, the sky's the limit with variations.
• The layering of the french toast is achieved best in a standard rectangular baking dish or a slightly smaller pan to keep the filling inside. You can use a 12 x 8 inch or  13 x 9 inch pan for assembling and baking, if that's what you have handy. Either size will work, don't sweat the small stuff.
• You can serve this french toast any time of day from brunch to dessert.
• Store baked Cherry Cheesecake French Toast casserole chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.

More French Toast Recipes to Make

• Make breakfast in one fell swoop with this Sheet Pan French Toast.
• Pumpkin French Toast is a fall staple at our house.
• Caramel Apple Stuffed French Toast is also delicious with whipped cream or ice cream for dessert.
• Make these Cinnamon Roll French Toast Muffins in a cupcake pan for individual servings.
• This recipe for Cinnamon Roll French Bread turns an inexpensive loaf of bread into a million dollar treat.
• Praline Pecan French Toast Casserole is a holiday must-make.

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Helpful Kitchen Items:

• Mixer
• Mixing Bowls
• Measuring Set
• Rectangular Baking Dish

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Cherry Cheesecake French Toast

Prep Time10 minutes mins

Cook Time45 minutes mins

Stand time5 minutes mins

Total Time1 hour hr

Course: Breakfast, brunch, Dessert

Cuisine: American

Keyword: cherry-cheesecake-french-toast-casserole, cherry-french-toast-recipe

Servings: 16 servings (may vary)

Calories: 271kcal

Ingredients

• 1 18-20 inch loaf French bread (or two 10 inch)
• 1 8 oz block cream cheese softened
• ⅔ cup granulated sugar divided use
• 8 large eggs divided use
• 2 teaspoon pure vanilla extract divided use
• ½ teaspoon almond extract
• 1 20 oz can premium cherry pie filling
• 2 cups whole milk or half and half
• ¼ teaspoon salt
• ¼ teaspoon ground nutmeg
• 2 tablespoon turbinado sugar (sugar in the raw)
• powdered sugar for dusting

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Instructions

• To assemble: Spray an 12 x 8 inch OR 13 x 9 inch baking dish with cooking spray or butter.
• Divide French loaf evenly cutting in half. Cut each half into 8 or 9 one inch slices.(Depending on length of loaf) Center side by side in dish.
• In a medium size mixing bowl, use an electric mixer to whip together cream cheese,⅓ cup granulated sugar, 2 eggs, 1 teaspoon vanilla and almond extracts. Beat until smooth.
• Fold in cherry pie filling by hand. Separate bread slices and stuff evenly with cream cheese filling.
• In a medium size mixing bowl, whisk together 6 eggs, milk, ⅓ cup sugar, salt, nutmeg and 1 teaspoon vanilla until fully combined.
• Pour evenly over bread, cover with plastic wrap and chill overnight.
• To bake: Preheat oven to 350°F. Remove from fridge and sit on counter for 10-15 minutes. Remove plastic wrap and sprinkle the top with turbinado sugar.
• Bake for 40-45 minutes or until puffed and golden. Check to see if egg custard is cooked through. If not, lay foil loosely on top and bake for 5 minutes longer.
• Let stand for 5 minutes, then divide and serve dusted with powdered sugar.

Nutrition

Serving: 1serving | Calories: 271kcal | Carbohydrates: 41g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 271mg | Potassium: 106mg | Fiber: 1g | Sugar: 21g | Vitamin A: 184IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

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