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This Brioche French Toast with Creamy Raspberry Cheesecake is a deliciously indulgent breakfast that comes together in just 30 minutes—perfect for special mornings or when you want to treat yourself.
When regular French toast just won’t cut it, this Brioche French Toast with Creamy Raspberry Cheesecake filling really steps up the breakfast game. I request this for my birthday breakfast because, well, who wouldn’t want thick slices of buttery brioche stuffed with tangy-sweet cream cheese and raspberry preserves, pan-fried until golden brown and finished with fresh berries and a warm drizzle of maple syrup? This delicious breakfast is perfect for other special occasions like Christmas morning or Mother’s Day.
There’s something so indulgent about this combo—the creamy filling, the buttery richness of brioche, and that pop of fresh fruit. It’s the kind of delicious breakfast that makes you want to sit down, take your time, and enjoy every bite. Trust me, it’s worth every second.
Table of Contents
- Why You Will Love This Brioche French Toast with Creamy Raspberry Cheesecake
- Brioche French Toast Ingredients
- How to Make Brioche French Toast with Creamy Raspberry Cheesecake
- Expert Tips and Substitutions
- Frequently Asked Questions
- If You Loved This Recipe, Here Are a Few More Easy Favorites You Might Enjoy!
- Raspberry Cheesecake Stuffed Brioche French Toast Recipe
Why You Will Love This Brioche French Toast with Creamy Raspberry Cheesecake
- Decadent but easy: It looks fancy, but it’s surprisingly simple to make in under 30 minutes.
- Perfect for special occasions: Ideal for Mother’s Day, holiday mornings, or any time you want to impress.
- Buttery brioche magic: The rich, soft texture of brioche bread makes this toast extra luxurious.
- Sweet & tangy filling: The raspberry cheesecake filling brings the perfect balance of flavors.
- Customizable toppings: Fresh raspberries, warm maple syrup, powdered sugar—make it your own!
Brioche French Toast Ingredients
Butter: Unsalted butter for pan-frying—adds that golden-brown finish and rich flavor.
Brioche Bread: Thick, buttery, and slightly sweet—brioche is the star here. Day-old bread works best—just leave it out overnight to firm up.
Cream Cheese: Softened cream cheese forms the base of that dreamy cheesecake layer.
Raspberry Preserves: I love using Robert Rothschild Raspberry Amaretto Preserves for a little extra flair, but any high-quality raspberry jam will work.
Fresh Lemon Juice: Just a splash brightens the cream cheese filling and keeps it from feeling too heavy.
Egg Mixture: Eggs, milk, vanilla extract, and cinnamon come together for the classic custard to soak the bread.
How to Make Brioche French Toast with Creamy Raspberry Cheesecake
- Make the Filling: In a stand mixer fitted with the paddle attachment, beat the cream cheese, freshly squeezed lemon juice, confectioners’ sugar, and vanilla extract until smooth and fluffy, about 1-2 minutes. This creamy cheesecake filling is the star of this recipe, adding a deliciously tangy contrast to the sweet brioche bread.
- Whisk the Egg Mixture: In a shallow dish, whisk together large eggs, whole milk, pure vanilla extract, and cinnamon. This sweet egg custard mixture will soak into the brioche slices, giving them that perfect golden brown crust when cooked.
- Stuff the Bread: Using a sharp knife, cut a wide pocket into each slice of thick sliced bread, being careful not to slice all the way through. Spoon a generous amount of the cheesecake filling into each pocket, followed by a spoonful of raspberry preserves. Press gently to seal.
- Dip and Cook: Preheat a large frying pan or large skillet over medium heat and melt a tablespoon of butter. Quickly dip each stuffed brioche slice into the custard mixture, allowing it to absorb just enough of the egg mixture without getting soggy. Let the excess drip off and place the bread slices in the hot pan. Cook each side until golden brown, about 2-3 minutes per side, adding more butter as needed between batches. If making a large batch, keep cooked slices warm on a baking sheet in a 200°F oven.
- Serve Warm: Serve in a single layer topped with fresh berries, a drizzle of real maple syrup, and a sprinkle of powdered sugar. Add your favorite toppings and enjoy!
Expert Tips and Substitutions
- Day-old Bread Tip: Let your bread sit out overnight to firm up before cooking. Slightly stale bread holds up better in the egg mixture without getting soggy, giving you that perfect golden brown finish.
- No Brioche? Try challah bread or thick-sliced French bread—any firm bread will work.
- Don’t Soak Too Long: Give the bread a quick dip in the egg mixture—just enough to coat it. Soaking too long makes it soggy and tough to flip, and you’ll miss out on that golden brown, crisp finish.
- Preserve Swap: Strawberry, blueberry or blackberry preserves are great alternatives if you don’t have raspberry.
- Make Ahead: You can prep the filling and egg mixture the night before. Assemble and cook fresh in the morning for best results.
Frequently Asked Questions
Can I use regular sandwich bread instead of brioche?
You can, but the result won’t be as rich or fluffy. Brioche really makes this dish special. But challah bread or thick-sliced French bread will work too.
How do I keep French toast warm for a crowd?
Place cooked slices on a baking sheet in a 200°F oven while you finish the rest. Try not to stack them if possible, as keeping them in a single layer helps maintain that golden brown, slightly crisp texture.
Can I skip the preserves?
Sure! You can leave them out or swap with fresh fruit inside the pockets.
If You Loved This Recipe, Here Are a Few More Easy Favorites You Might Enjoy!
- Banana Oat Pancakes
- Homemade Beignets
- Peanut Butter Banana Waffles
- Maple Peanut Butter Pancakes
- Baked Apple Cider Donuts
- Fluffy Homemade Pancakes
Did you try this Brioche French Toast with Raspberry Cheesecake recipe? Leave a recipe rating and review below.
Brioche French Toast with Creamy Raspberry Cheesecake
Ingredients
For the raspberry cheesecake filling:
- 8 ounces cream cheese, softened
- 2 teaspoons freshly squeezed lemon juice
- 1/3 cup confectioners’ sugar
- 2 teaspoons vanilla extract
- 6 ounces Robert Rothschild Raspberry Amaretto Preserves
For the Brioche French Toast:
- 8 slices of brioche bread, 1 inch thick*
- 4 large eggs, lightly beaten
- 1 cup milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- unsalted butter, for cooking
- maple syrup, confectioners’ sugar and fresh raspberries, for serving
Instructions
- In a stand mixer fitted with the paddle attachment, add the cream cheese, lemon juice, confectioners’ sugar and vanilla extract. Beat on medium speed until mixture is well blended and soft, about 1 to 2 minutes.
- In a medium bowl, whisk together eggs, milk, vanilla extract and cinnamon. Pour into a small square glass or metal baking dish.
- Cut a wide pocket into each slice of bread without cutting all the way through. Spread a small amount of the cream cheese mixture inside each bread pocket. Spread a small amount of the raspberry amaretto preserves over the cream cheese. Press to close bread pocket. Repeat with remaining slices of bread.
- In a large nonstick pan over medium heat, add two tablespoons of butter. Once melted, dip each stuffed french toast into the egg mixture, lightly coating each side and shaking off the excess. Place the bread onto the heated pan and cook until golden brown, about 2 to 3 minutes. Flip and continue cooking the other side, about 2 to 3 minutes. Repeat until all remaining slices are cooked.
- Serve immediately with maple syrup, confectioners sugar and fresh raspberries, as desired.
Notes
- Leftovers keep for up to 2 days in the fridge.
- Try swapping in different jams or using challah bread.
- Reheat in a skillet for best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow! This cheesecake french toast looks absolutely delicious and so indulging, Ashely. A perfect Mother’s Day brunch.
I haven’t had french toast in ages. You have me craving it this morning! This looks sensational!
We never do a brunch for Mother’s Day but seeing this recipe is making me want to change that! (or just make it for myself ;))
Oooo this french toast is gorgeous!! And not to mention making me crazy hungry for breakfast! lol
This looks insanely delicious! I am a huge amaretto fan too!
Dear Ashley, this really is quite a treat! Your French Toast sounds fantastic…this would be so much fun to enjoy with the family on weekends. xo, Catherine
Oh my goodness what a treat! I want this for my birthday breakfast next week. I just about fell out of my chair when I read raspberry amaretto preserves!
This French Toast is my everything!
These look delicious! Perfect for a mother’s day brunch!!
I’d love a stack of them right now….that cheesecake filling is the bomb!!!