Easy Stuffed French Toast
A tub of ready-to-eat cheesecake filling helps this sweet brunch dish come together quickly. Making the French toast will be the most involved part. This recipe is easy enough to make for Sunday breakfast and still get to church; it'll only look and taste like you made a big fuss. Plus it's a simple way to make an everyday day extraordinary.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
fruity
sweet
brunch
french toast
american
summer
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 loaf braided challah 1-day old, (jewish egg bread)
- 4 eggs
- 1 splash milk
- 1 tub philadelphia brand ready-to-eat cheesecake filling
- 1 bananas and fresh strawberries sliced, or canned strawberries
- Carbohydrate 8.2778 g
- Cholesterol 846 mg
- Fat 19.97735 g
- Fiber 0.766999971866608 g
- Protein 25.48155 g
- Saturated Fat 6.23104 g
- Serving Size 1 1 Serving (136g)
- Sodium 280.295 mg
- Sugar 7.51080002813339 g
- Trans Fat 3.367335 g
- Calories 312 calories
Slice the bread into pieces at least 1 inch thick so you have 8 slices. Beat eggs in a glass pie plate with a splash of milk. Dip the bread slices one at a time in the egg batter and fry them on a hot nonstick griddle. To assemble the stuffed french toast: Put a few tablespoons of ready-to-eat cheesecake filling on one piece of french toast. Top with another slice. Garnish with sliced bananas and strawberries or canned strawberry pie filling.
