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Berry Cheesecake French Toast. I really don't even have to say anything more. But I guess I will...
Seriously, a marriage made in heaven. Two of my favorite foods smashed together to make one super breakfast. Drool...
The first time I made this, I intended the recipe to be a stuffed french toast so I slathered on thick layers of cream cheese filling to two pieces of bread, smooshed them together and drenched it in that delicious egg wash. It was delicious but honestly just a bit too much. If you want to go the stuffed french toast route, spread a THIN layer of cheesecake filling on your bread and layer berries of choice.
This last time I did it, I decided to go the easy route and just put a nice big dollop of cheesecake filling right on top of good old fashioned french toast. Top with fresh berries and some maple syrup and you have a restaurant-worthy breakfast ready in minutes.
Need a new griddle to make this masterpiece?! There are two types that we love. The first is the stand alone electric griddle. This is great for large brunches because it frees up your cooktop to make other dishes. Here's an electric griddle with removable handles that we love from Amazon (affil). The second option is a griddle pan that lays over two of your burners. This reversible Lodge cast iron grill/griddle pan (affil.) is AMAZING and can go on the burners, in the oven or even over a campfire so it's use cases are endless.
8 oz softened cream cheese
1/2 c. confectioner's sugar
1/2 t. vanilla
1/2 t. lemon juice (add some fresh lemon zest if you want an additional layer of fresh zing)
2 c. fresh berries (I used sliced strawberries and blueberries)
2 T. milk
1/4 t. cinnamon
pinch of nutmeg
8 slices brioche bread (or GF bread of choice)
In a medium-sized bowl, combine cream cheese, sugar, vanilla and lemon juice until light and fluffy.
In a shallow dish (large enough for a slice of bread to lay flat), whisk together eggs, milk, cinnamon and nutmeg.
Preheat griddle to 300 degrees or medium heat (every griddle is different so you may have to play with the temperature a bit to make sure the center egg cooks through without burning the outside). Spray griddle with nonstick cooking spray. Dip both sides of each slice of bread into the egg mixture and place on griddle. Cook about 3-4 minutes per side or until golden brown.
Stack two slices of french toast per plate with optional pat of butter in-between slices. Top with a large dollop of cream cheese mixture, fresh berries and maple syrup.