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Photo Credit: Elizabeth Newman

Chocolate Cheesecake-Stuffed French Toast

20 MINPrep Time
45 MINCook Time
6Servings
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
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This is one seriously special and decadent brunch! I love this recipe so much for a crowd, because you cook the whole loaf of stuffed French toast all at once and then slice it up after the fact - you don't need to deal with pan-frying individual servings.

The filling is really what makes this divine. With cream cheese and chocolate hazelnut spread, it tastes like a chocolate cheesecake filling - and with the fluffy bread and caramelized crust it gets, it's just perfect. I love to serve it with raspberries or strawbrries, but sliced bananas would be great too.

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Chocolate Cheesecake-Stuffed French Toast

Servings

6

Prep Time

20 minutes

Cook Time

45 minutes

Calories

442

Author:

Giada De Laurentiis

Image of Chocolate Cheesecake-Stuffed French Toast

Ingredients

    For The French Toast:

  • 1 Pullman loaf (crust removed)
  • 1/2 cup cream cheese (at room temperature)
  • 1/4 cup chocolate-hazelnut spread
  • 3 eggs (beaten)
  • 1 cup whole milk
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 tablespoon unsalted butter
  • Raspberry Compote:

  • 6 ounces raspberries (fresh or frozen)
  • 1 tablespoon granulated sugar
  • 1/4 cup orange juice (1 orange)
  • Powdered sugar (for dusting)

Instructions

  1. This recipe originally appeared on Giada Entertains. Episode: Weekend Brunch.
  2. For the French toast: Preheat the oven to 350 degrees F.
  3. Make an incision in the center of the Pullman loaf, as if you were slicing the loaf in half but taking care not to cut through the ends or the back side of the loaf. Stick your hand inside the incision and press lightly on the bread to make a pocket for stuffing.
  4. In a small bowl, mix together the cream cheese and chocolate-hazelnut spread with a rubber spatula until smooth. Spoon the mixture into a resealable plastic bag, snip off a corner from the bag. Pipe the mixture into the pocket and close the seam slightly around it.
  5. In a medium bowl, whisk together the eggs, milk, vanilla and salt. Soak the stuffed loaf in the egg mixture, rotating it, until all the custard is absorbed, about 12 minutes.
  6. Melt the butter over medium heat in a large oven-safe nonstick skillet. Gently remove the French toast from the custard pan and place in the hot skillet, cook until golden brown on all sides except the side with the pocket, 2 to 3 minutes per side. Transfer the skillet to oven and bake until firm and an inserted metal skewer comes out dry, about 15 minutes.
  7. For the raspberry compote: Meanwhile, place the raspberries, granulated sugar and orange juice in a small bowl. Partially mash the fruit with the back of a fork. Set aside to macerate.
  8. Remove the French toast from the oven and let rest for 10 minutes before cutting into slices. Serve drizzled with raspberry compote and dusted with powdered sugar.

Nutrition

Nutrition

Nutrition Serving Size
6
per serving
Calories
442
Amount/Serving % Daily Value
Carbs
51 grams
Protein
13 grams
Fat
21 grams
Saturated Fat
12 grams
Cholestrol
114 milligrams
Sodium
484 milligrams
Fiber
5 grams
Sugar
20 grams
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