This Cherry Cheesecake Stuffed French Toast tastes like dessert for breakfast—perfect for a holiday brunch or special morning.
I’ll be honest: I generally avoid eating brunch at restaurants. Long waits and high prices don’t appeal when the same experience can be made at home for a fraction of the cost. For Mother’s Day—or any busy brunch day—I’d much rather stay in and make Cherry Cheesecake Stuffed French Toast for my mom, or have my kids surprise her with it.
This recipe grew out of a desire to use a large jar of cherry preserves in interesting ways (beyond the obvious spoon-to-mouth approach). Similar to my Almost Instant Cherry Cheesecake Bites, this version turns those preserves into a creamy, indulgent breakfast sandwich.
Stuffed French toast is simpler than it sounds. There’s no complicated stuffing—just build a sandwich, dip it in French toast batter (eggs, milk and flavorings), and pan-fry until golden. Popular alternatives to the cherry cheesecake filling include peanut butter and jelly, banana slices, or Nutella.
How to Make Cherry Cheesecake Stuffed French Toast:
Begin by preparing the cheesecake-style filling: simply mix softened reduced-fat cream cheese (or Neufchatel) with vanilla Greek yogurt until smooth. The yogurt lightens the cream cheese and adds a subtle tang and vanilla flavor.
Whisk the egg batter in a separate bowl: eggs, a splash of milk (or non-dairy milk), a little maple syrup (or sugar), vanilla extract, and cinnamon. Pour the mixture into a shallow dish—like a pie plate—for easy dipping.
Assemble four sandwiches by spreading about 1 tablespoon of the cream cheese mixture on each bread slice. Spoon cherry preserves onto four of the slices, then top with the remaining slices to form sandwiches.
Dip each sandwich briefly into the egg mixture, allowing the bread to absorb some of the custard. Immediately place the soaked sandwich in a preheated skillet with a little butter and cook until golden on both sides, about 4–6 minutes per side depending on your heat and bread thickness.
Serve warm with a dusting of powdered sugar if you like. These are rich and dessert-like, so you may find syrup unnecessary.
Cherry Cheesecake Stuffed French Toast Ingredients:
- ½ cup reduced‑fat cream cheese or Neufchatel, softened
- ¼ cup vanilla or honey‑flavored Greek yogurt
- 2 large eggs
- 2 tablespoons milk (or your preferred non‑dairy milk or water)
- 2 tablespoons maple syrup (or sugar or agave)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1–2 tablespoons butter (or spreadable butter / non‑dairy alternative)
- 8 slices thick‑cut bread or brioche (use gluten‑free bread if needed)
- ¼ cup cherry preserves (or canned cherry pie filling)
- Powdered sugar, optional for serving
Want more Dessert-Like Breakfasts?
Cherry Cheesecake Stuffed French Toast Nutrition Notes:
Nutritional values below are per one stuffed French toast sandwich (two slices of bread with filling). To make the recipe gluten‑free, substitute gluten‑free bread. Adjust portions and ingredients to suit dietary preferences.
Cherry Cheesecake Stuffed French Toast
Ingredients
- ½ cup light cream cheese or Neufchatel, softened
- ¼ cup vanilla or honey flavored Greek yogurt
- 2 large eggs
- 2 Tablespoons milk
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- 1-2 Tablespoons butter
- 8 slices thick-cut bread or brioche (use gluten-free bread if desired)
- ¼ cup cherry preserves (or canned cherry pie filling)
- powdered sugar, optional
Instructions
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Stir the cream cheese and yogurt together in a medium bowl until smooth; set aside.
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Whisk eggs, milk, maple syrup, vanilla and cinnamon in a separate bowl, then pour into a shallow dish for dipping.
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Heat a large skillet over medium and melt 1 tablespoon butter.
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Spread about 1 tablespoon of the cream cheese mixture on each slice of bread. Spread cherry preserves on four slices and top with the remaining slices to form sandwiches.
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Dip each sandwich in the egg mixture, then place in the skillet. Cook until golden brown on both sides, about 5 minutes per side. Repeat with remaining sandwiches, adding more butter if needed.
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Serve immediately with powdered sugar if desired.
Nutrition
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