A fun 4th of July brunch idea, this French Toast recipe features a tangy, coconut cheesecake filling and a chunky berry sauce that’s sure to impress everyone.
While this is a great brunch recipe, but in reality, I rarely make a fancy brunch at home. Something about the rare occasion of having a lazy morning doesn’t motivate me to want to get up and cook a fancy breakfast.
However, I absolutely love all sorts of brunch food. I tend to make my favorite big breakfasts for our dinners instead.
So, If brunch isn’t your thing either, enjoy it as dinner – because I know you can’t resist all those berries on top and that creamy coconut cheesecake in the middle.
Even though this french toast looks fancy, all the components are simple and it can be on the table in about half an hour. Start by making the berry sauce and then whip up the cheesecake filling.
After that, it’s super quick to fill the slices of bread with the filling, dip them in an egg mixture and cook them in a nonstick skillet until golden.
Coconut Cheesecake Stuffed French Toast with Berry Sauce
Berry Sauce Ingredients
- 3/4 cup cold water
- 1/2 cup red raspberries
- 2 1/2 cups fresh or frozen berry mixture a mixture of blueberries and raspberries will yield the best results
- 2 tablespoons cornstarch
- 1/2 cup granulated sugar
French Toast Ingredients
- 1/2 loaf French bread
- 4 ounces cream cheese softened
- 6 tablespoons coconut cream
- 1/4 teaspoon coconut extract
- 1/4 cup powdered sugar
- 2 eggs
- 1/3 cup milk
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- additional of powdered sugar for garnish
- To make the berry sauce, combine the cold water, raspberries, cornstarch, and granulated sugar. Cook over medium heat stirring until the mixture thickens and turns clear. Stir in the additional 2 and ½ cups fresh or frozen berries and cook for an additional minute or two until the berries start to soften.
- Slice the French bread into six 1 inch slices. Then, using a sharp bread knife, make an additional slice down the middle of each piece, stopping ½ inch from the bottom. Set aside.
- To make the coconut filling, beat together the cream cheese, coconut cream, coconut extract, and powdered sugar in a medium bowl until smooth. Spread 1-2 tablespoons of the coconut cheesecake mixture in the middle of each piece of bread.
- Beat the eggs with a whisk and then whisk in the milk, cinnamon, salt and vanilla. Pour the mixture into a pie pan or 9”round cake pan and set it next to the stove along with the bread.
- Heat a large nonstick skillet over medium heat. Dip each piece of bread into the egg mixture for a few seconds, allowing each side to soak up a bit of the egg mixture. Place three pieces of toast in the pan and cook until lightly browned and the center cooked through about 3-4 minutes for each side. Repeat with the remaining three slices.
- To serve, place each piece of toast on a plate and top with a generous helping of berry sauce. Sprinkle with additional powdered sugar if desired.