Cranberry Cheesecake Stuffed French Toast Bake with Nutella
Thick challah bread slices filled with rich and creamy cranberry cheesecake filling baked and drizzled with Nutella hazelnut spread! The ultimate indulgence!
Servings 8 servings
Ingredients
Cheesecake Filling
- 1/4 cup fresh or frozen cranberries
- 1 tbsp granulated sugar
- 2 tsp water
- 1 8 oz bar cream cheese, softened
- 1/2 cup powdered sugar
French Toast
- 1 loaf Challah or brioche bread
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 tsp vanilla extract
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- 4 tbsp butter, melted
Cheesecake Filling
- 1/2 cup cranberries
- Powdered sugar for dusting
- Maple syrup for serving
- 1 tbsp Nutella (1 tbsp per serving)
Instructions
Cheesecake Filling
- In a saucepan, combine cranberries, sugar and water. Cook for 5-10 minutes, until the cranberries start to burst. Cool, completely.Add softened cream cheese and powdered sugar to a mixing bowl and beat with a hand mixer until fluffy. Lightly stir in 3-4 tablespoons of the cranberries jam. Set aside.
French Toast Bake
- Pre-heat the oven to 375 degrees. Add the melted butter to a 2-3 quart baking dish. Cut challah bread into one inch slices. Spread the cheesecake mixture onto one slice of the bread and top with a second slice. Repeat with the remaining slices and arrange them in the baking dish. In a bowl, mix the eggs, milk, heavy cream, vanilla, and spices. Pour the egg custard over all of the bread making sure that each piece is covered. Let it sit in the refrigerator for at least 15 minutes to soak up the mixture. Add the 1/2 cup of cranberries to the top. Bake for 45 minutes to 1 hour, until the bread is slightly browned. Remove from the oven. Drizzle each serving with 1 tablespoon of Nutella and serve with maple syrup if desired.
