Description

Indulge in a decadent twist on classic French Toast featuring a rich vanilla bean cheesecake filling. This recipe blends velvety buttermilk-spiced egg wash with a luscious cream cheese spread, crowned with fresh raspberries for a perfect balance of creamy, sweet, and fruity flavors. Ideal for a special breakfast or brunch, these French toast sandwiches are pan-fried until golden and tender, then assembled and served with a dusting of confectioners sugar for an elegant finish.

Ingredients

For the French Toast:

4 eggs
1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar, set aside for 5 minutes to sour)
2 tablespoons sugar or natural granulated sweetener
2 teaspoons pure vanilla extract
2 tablespoons unsweetened cocoa powder
2 teaspoons red food colouring
8 slices bread (halved to make 16 halves)

For the Cheesecake Filling:

8 oz reduced fat cream cheese
2 tablespoons sugar or natural granulated sweetener
1 teaspoon vanilla bean paste

To Serve:

1 handful fresh raspberries
Melted chocolate (optional, quantity as desired)
Icing/confectioners sugar for dusting (optional)

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Instructions

Prepare the Egg Wash: In a shallow bowl, whisk together the eggs, buttermilk, sugar, vanilla extract, red food colouring, and unsweetened cocoa powder until the mixture is smooth and free of lumps. Alternatively, blend these ingredients in a small blender or magic bullet cup until homogeneous, then pour into a large shallow bowl for dipping.
Soak the Bread: Dip each bread half into the egg wash, pressing gently a few times to ensure it soaks through completely. Flip and repeat on the other side. Continue this process until all bread slices are evenly coated with the egg mixture.
Cook the French Toast: Heat a large nonstick pan or skillet over low-medium heat. Fry the bread halves in batches of three or four, cooking each side until just cooked through and lightly golden. Remove cooked slices and keep warm on a plate while continuing with the remaining bread.
Make the Cheesecake Filling: In a medium bowl, combine the reduced fat cream cheese, sugar, and vanilla bean paste. Whip or beat until the mixture is light, fluffy, and well combined.
Assemble the French Toast Sandwiches: Spoon 1 to 2 tablespoons of cheesecake filling onto 6 of the toasted bread halves. Spread the filling evenly to cover each slice. Top each with the remaining toasted halves to form sandwiches.
Serve: Drizzle the sandwiches with melted chocolate if desired, dust with icing/confectioners sugar, and serve with fresh raspberries on the side for a fresh, fruity contrast.

Notes

Use day-old or slightly stale bread for best absorption without becoming soggy.
Buttermilk can be substituted by souring regular milk with vinegar as directed.
Adjust sweetness in both the egg wash and cheesecake filling to taste, especially if using natural sweeteners.
Keep cooked French toast sandwiches warm by placing them in a low oven (about 200°F/95°C) wrapped loosely in foil.
Optional toppings like melted chocolate and icing sugar add decadence but can be omitted for a lighter option.
Fresh berries add a tart contrast but can be replaced with other fresh fruits like sliced strawberries or blueberries.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Frying
Cuisine: American