Chocolate Cheesecake-Stuffed French Toast

Name: Chocolate Cheesecake-Stuffed French Toast
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 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; 6 ounces raspberries (fresh or frozen); 1 tablespoon granulated sugar; 1/4 cup orange juice (1 orange); Powdered sugar (for dusting)

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.

Chocolate Cheesecake-Stuffed French Toast

Servings

Prep Time

20 minutes

Cook Time

45 minutes

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

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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

This recipe originally appeared on Giada Entertains. Episode: Weekend Brunch.
For the French toast: Preheat the oven to 350 degrees F.
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.
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.
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.
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.
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.
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.