Cherry Cheesecake Stuffed French Toast
Ingredients
Filling:
- 4 oz cream cheese
- 1 Tbsp sugar
- 1 tsp vanilla extract
- 2 Tbsp heavy whipping cream
French Toast:
- 8 oz French baguette (6 1 1/2-inch thick slices)
- 2 eggs
- 1 tsp vanilla extract
- 1 Tbsp sugar
- 2 Tbsp whole milk
Topping:
- 15 oz can of whole dark cherries in syrup (set aside about a tbsp of syrup)
- 1 tsp cinnamon
- 1/4 cup brandy
- 1 Tbsp corn starch
Instructions
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Beat cream cheese, 1 tbsp sugar, heavy whipping cream, and 1 tsp vanilla extract together until smooth. Set aside.
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In a wide bowl, whisk eggs, whole milk, vanilla extract, and sugar. Whisk until smooth and set aside.
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Preheat a large cooking pan over medium heat and add some oil for cooking the French Toast.
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Cut baguette into 1 1/2- inch thick slices. Using a serrated knife, cut each slice in the middle, width-wise. Do not cut all the way through.
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Spread some cream cheese mixture inside each baguette slice.
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Dip each stuffed slice of bread into the egg mixture, coating it well on both sides. Place each slice into the cooking pan.
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Cook on both sides until egg is completely cooked and golden-brown.
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While French Toast slices are cooking, heat up a sauce pot over medium heat.
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Once the sauce pot is hot, add brandy.
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Simmer for a couple of minutes and add the cherries and syrup and cinnamon to the pot. Save about a tablespoon of syrup for mixing with corn starch.
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Stir corn starch and some syrup together until mixed and quickly stir it into the pot. Keep slowly stirring until the mixture is heated through and thickened. Cook for a few more minutes, stirring often.
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Divide the cooked stuffed French Toast among two plates and generously top it off with cherries and sauce.
Recipe Notes
Note: If you can’t find whole dark cherries in syrup, you can use cherry pie filling. Just make sure to omit corn starch when cooking the topping.
