Raspberry Cheesecake Stuffed Brioche French Toast
8 oz. Cream cheese, room temperature
2 tsp. Lemon juice, freshly squeezed
1/3 cup Confectioners’ sugar
2 tsp. Pure vanilla extract
6 oz. Robert Rothschild Farm Raspberry Amaretto Spread
8 (1-in.) thick slices Brioche bread
4 large Eggs, lightly beaten
1 cup Milk
1 tsp. Pure vanilla extract
1 tsp. Cinnamon
Unsalted butter, for cooking
Maple syrup, confectioners’ sugar, fresh raspberries, for serving
For Raspberry Cheesecake filling
For the Brioche French toast
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 - 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 - 3 minutes. Flip and continue cooking the other side, about 2 - 3 minutes. Repeat until all remaining slices are cooked.
Serve immediately with maple syrup, confectioners’ sugar and fresh raspberries, as desired.
You can use challah or other firm bread, if desired. Do not let the bread soak in the egg mixture for too long or it will be soggy.