Ingredients
Scale
**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
Instructions
- 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.