Stuffed French Toast with Raspberry Cheesecake Filling means you can have cheesecake for breakfast! It’s quick, easy and lighter on the waistline!
Breakfast is the most important meal of the day, and I am a hyoooge fan of it.
Especially when it involves creamy, delicious cheesecake.
And not only creamy, delicious cheesecake…but crunchy, sweet graham cracker crumblies on top of big, soft pieces of bread.
Oh my gosh why is it the afternoon right now. Then again…breakfast is good anytime right? In case you were wondering, the correct answer to that is “heck yes!”
Anyway, back to the recipe.
Cheesecake truly is my most favorite food in the whole entire world. If it was healthy, I would eat it every.single.day. for every.single.meal. A few weeks ago, at the County fair, I had frozen cheesecake on a stick. Holy batman guys, that thing was deeevine! I actually like it better than my beloved Kabocha Squash. Just keep that on the DL, cause I don’t want to ruin what I have with my squashy friend.
If the two best meals in the entire universe, breakfast and dessert, had a little fling, I would provide a strong argument that this French toast would be the product of such a thing. It is like having dessert FOR breakfast, but without having to feel like your doing something naughty. I will say this though, this is a lot lighter in calories and fat than it could be, but I would not consider it an “everyday breakfast.” However, as a special treat, I think it is something you can feel good about eating. If you want to actually have dessert every day for breakfast than try a vegan breakfast cookie or strawberry cheesecake overnight oats!
Hardly ever do I approve of anything with white bread but, in the case of french toast, I think it is kind of a necessity. You could use whole wheat, but I guarantee it won’t be as yumalicious. A few pieces of the nutritionally-equivalent-to-a-marshmallow stuff will not kill you once in a blue moon. Everything in moderation.
Now, lets talk about something fun. The graham cracker crumbs on this stuffed french toast make the outside go all golden-y brown and crunchy, while keeping the inside of the bread from over-cooking. Once you cut through that layer of CRUNCH CRUNCH CRUNCH, you hit super soft bready goodness.
Once your utensils (if you can even wait long enough before devouring to find a fork and knife…I mean it does resemble a sandwich!) pass through that layer of yum, then its onto the really good stuff. Creamy, smooth, sweet-but-a-little-tart raspberry cheesecake filling. Mr. FFF literally went crazy over this, declaring it “the best french toast he has ever had.”
So, the point of this post?
Cheesecake for breakfast just happened.
If that doesn’t get you outta bed in the morning, I don’t know what will.
Skinnier Raspberry Cheesecake French Toast
- For the French Toast:
- 3/4 Cup Reduced fat graham cracker crumbs *
- 1 Egg
- 2 Egg Whites
- 1/2 tsp Vanilla extract
- 1/4 Cup + 2 Tbsp Sugar Free Vanilla almond milk
- 1/4 tsp Cinnamon
- 3 Tbsp Splenda
- For the Cheesecake Filling:
- 1/4 Cup Raspberries
- 1/4 Cup + 2 Tbsp Fat free or reduced fat cream cheese
- 1 Tbsp I can't believe it's not butter regular butter works too
- 1/4 Cup + 2 Tbsp Splenda
- 1/2 tsp Vanilla extract
- In a large, shallow dish, mix the egg, egg whites, vanilla, vanilla almond milk, cinnamon and Splenda.
- Place 4 slices of bread in the egg mixture and let soak for 15 minutes per side.
- While the bread soaks, it's time to make the filling.
- In a medium bowl, beat the raspberries, cream cheese, butter, Splenda and vanilla extract until light, about 1 minute. Set aside.
- When the french toast has finished soaking, pour the graham cracker crumbs onto a plate.
- Spray a large griddle or pan with cooking spray and heat at medium/high heat.
- Dip each side of all four slices of bread into the crumbs and lay onto the pre-heated griddle.
- Cook each side until golden and crispy, flipping each slice once. This will take about 5-6 minutes a side, watch it carefully!
- Once the toast is all cooked up, spread 2 slices with the cheesecake filling and top with remaining 2 slices of bread.
Recipe Notes*If you want to make this even lighter, cut the graham cracker crumbs in half, and only coat one side of each piece of bread. This way you can spread the filling on the un-crumbed sides and still have crispy outsides, with less calories.
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