Raspberry Cheesecake Challah French Toast

4.50 from 2 votes

Raspberry Cheesecake Challah French Toast

Stuffed with a sweet filling and baked until golden-brown, Raspberry Cheesecake Challah French Toast is the perfect breakfast or brunch for holidays, weekends, and more!

Prep Time10

Cook Time40

Total Time50

Course: Breakfast

Cuisine: American

Keyword: breakfast, brunch, challah, cheesecake, french toast, mothers day, raspberries

Servings: servings

Ingredients

For the Cheesecake Filling

8 ounces cream cheese room temperature
2 Tablespoons lemon juice
Lemon zest to taste
2 Tablespoons raspberry jam
2 teaspoons vanilla extract
⅓ cup powdered sugar
¼ cup fresh raspberries

For the Challah French Toast

1 Challah bread loaf sliced to Hasselback
4 large eggs
1 cup milk
2 teaspoons vanilla extract
1 teaspoon cinnamon

US Customary - Metric

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Slice the Challah bread Hasselback-style, and place it in a casserole dish.
1 Challah bread loaf
In a medium-sized bowl, add the eggs, milk, vanilla, and cinnamon. Whisk until smooth.
4 large eggs, 1 cup milk, 2 teaspoons vanilla extract, 1 teaspoon cinnamon
In a second medium-sized bowl, add the cream cheese, lemon juice, lemon zest, raspberry jam, vanilla, and powdered sugar. Mix until well combined. Gently fold in the raspberries.
8 ounces cream cheese, 2 Tablespoons lemon juice, Lemon zest to taste, 2 Tablespoons raspberry jam, 2 teaspoons vanilla extract, ⅓ cup powdered sugar, ¼ cup fresh raspberries
Use a spatula to spread the raspberry mixture between the slices of the Challah bread.
Pour the egg mixture on top, covering the loaf completely.
Sprinkle powdered sugar on top.
Bake the french toast for 40 minutes or until it is golden brown.

Video

Notes

Store leftovers covered in the fridge up to 3 days.

Nutrition