Cherry Cheesecake French Toast
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
- 2/3 cup granulated sugar divided use
- 8 large eggs divided use
- 2 tsp pure vanilla extract divided use
- 1/2 tsp almond extract
- 1 20 oz can premium cherry pie filling
- 2 cups whole milk or half and half
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 2 Tbsp turbinado sugar (sugar in the raw)
- powdered sugar for dusting
Instructions
- Spray a 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,1/3 cup granulated sugar, 2 eggs, 1 tsp 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, 1/3 cup sugar, salt, nutmeg and 1 tsp vanilla until fully combined.
- Pour evenly over bread, cover with plastic wrap and chill overnight.
- 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