Raspberry Cheesecake Challah French Toast

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Raspberry Cheesecake Challah French Toast

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast
Servings 9


**For the Cheesecake Filling:**

  • 8 ounces cream cheese at room temperature
  • 2 tablespoons lemon juice
  • Lemon zest to taste
  • 2 tablespoons raspberry jam
  • 1/3 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup fresh raspberries

**For the Challah French Toast:**

  • 1 Challah bread loaf sliced Hasselback style
  • 4 large eggs
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon


  • Preheat the oven to 350°F.
  • Slice the Challah bread in the hassle-back style and arrange it in a casserole dish.
  • In a medium-sized bowl, whisk together the eggs, milk, vanilla, and cinnamon until smooth.
  • In another bowl, combine cream cheese, lemon juice, lemon zest, raspberry jam, powdered sugar, and gently fold in the raspberries.
  • Use a spatula to spread the raspberry mixture between the slices of Challah bread.
  • Pour the egg mixture over the bread, ensuring it covers the loaf completely.
  • Sprinkle some powdered sugar on top.
  • Bake the French toast for 40 minutes or until it turns a beautiful golden brown.

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