Cranberry Cheesecake French Toast (Make Ahead Breakfast)
I make this stuffed French toast in the day before, let it hang out in the refrigerator overnight, and let it bake in the morning while I’m getting ready for my day. The cranberry cheesecake filling in this French toast is so scrumptious. This dish is perfect for Thanksgiving or Christmas morning!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 -10
- 1 loaf French bread cut in 1/2" slices
- 1 8 oz pkg cream cheese room temperature
- 1 c. powdered sugar
- 1/3 c. cranberry relish or canned cranberry sauce
- 1 T. orange zest
- 4 eggs
- 1 c. evaporated milk or 1/2 and 1/2
- 1/4 c. sugar
- 1/4 tsp. salt
- 1 tsp. vanilla
- 4 T butter
- fresh fruit raspberry syrup, cranberry relish, and whipping cream for toppings
Grease a 9 x 13 inch pan.
Slice loaf of French bread into 1/2 inch slices.
Mix cream cheese and powdered sugar until light and fluffy. Add orange zest and cranberry relish and mix until incorporated.
Spread filling on half of the bread slices.
Set remaining bread slices over the cream cheese filling. Set stuffed french toast in pan.
Whisk eggs, milk, sugar, salt, and vanilla. Pour mixture over the top of the French toast. (If you are in a hurry and want to eat this French toast soon, let it sit for 10 minutes then flip over. If you are refrigerating over night, it will work it's magic and you don't have to flip the bread).
Put slices of butter on top of each French toast.
Cover with plastic wrap and refrigerate until the morning.
Bake uncovered at 400 degrees for 25-30 minutes. (If you aren't refrigerating over night you probably won't have to bake as long because it will likely already be room temperature.)
Top it with either raspberry syrup, fresh fruit, cranberry relish, and whipping cream!