Cheesecake Stuffed French Toast with Berries is what you dream of having for breakfast every morning. Brioche bread is dipped in a rich egg custard and seared to golden perfection. A generous layer of creamy cheesecake filling is layered in the middle and topped off with colorful, fresh berries.
  • 8 slices of brioche bread
  • 4 Eggs
  • ½ C. Heavy Whipping Cream
  • 1 Tsp. Vanilla
  • 2 Tbsp. Sugar
  • 2 Tbsp. Butter
  • Fruit Topping
  • 1 lb. of Fresh strawberries
  • ½ C. Fresh blueberries
  • ¼ C. Agave Nectar
  • Cheesecake Filling:
  • 8 Oz. Cream Cheese; softened
  • 3 Tbsp. Lemon juice
  • 1 C. Heavy Whipping Cream
  • ¼ C. Sugar
  • Topping:
  • 2 whole graham crackers lightly crushed
  1. Remove strawberry stems and thinly slice lengthwise.
  2. Place strawberries with blueberries in a medium size bowl.
  3. Add Agave Nectar and lightly stir.
  4. Cover and place in the refrigerator.
  5. Prepare the Cheesecake filling;
  6. In a chilled bowl; beat the heavy whipping cream with 2 tbsp. of sugar on high until thickened.
  7. In a separate bowl; beat the cream cheese with 2 tbsp. of sugar and the lemon juice until smooth.
  8. Fold the whipped cream into the cream cheese mixture.
  9. Refrigerate the mixture.
  10. Prepare the French toast:
  11. In a medium bowl; whisk together the eggs, 2 tbsp. of sugar, vanilla and heavy whipping cream.
  12. Add around 1 Tbsp. of butter to a large skillet on medium heat.
  13. Once butter is melted, dip each side of the brioche bread in the custard mixture until thoroughly coated.
  14. Place on a single layer in the skillet and cook until lightly golden brown; around 2 minutes per side.
  15. Set the prepared French toast slices aside on a plate.
  16. Spread desired amount of the cream cheese mixture between 2 slices of French toast.
  17. Top with desired amount of the fruit mixture and sprinkle with graham cracker crumbs.
  18. Cut into 2 triangles before serving.