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challah french toast cut hasselback and stuffed with raspberry cheesecake filling in a white baking dish with raspberries on the side

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 Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Breakfast
Cuisine American
Servings 9 servings
  • For the Cheesecake Filling
  • 8 ounces cream cheese (room temperature)
  • 2 Tablespoons lemon juice
  • Lemon zest to taste
  • 2 Tablespoons raspberry jam
  • cup powdered sugar
  • 2 teaspoons vanilla extract
  • 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
  • Preheat the oven to 350° Fahrenheit.
  • Slice the Challah bread Hasselback-style, and place it in a casserole dish.
  • In a medium-sized bowl, add the eggs, milk, vanilla, and cinnamon. Whisk until smooth.
  • In a second medium-sized bowl, add the cream cheese, lemon juice, lemon zest, raspberry jam, and powdered sugar. Mix until well combined. Gently fold in the 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.


Store leftovers covered in the fridge up to 3 days.
Keyword breakfast, brunch, challah, cheesecake, french toast, mothers day, raspberries
Tried this recipe?Let us know how it was!