Chocolate Chip Cheesecake-Stuffed French Toast

Chocolate Chip Cheesecake-Stuffed French Toast

French toast makes a great breakfast, but if you stuff the middle with cheesecake, it makes an even better dessert! Whatever time of day you choose to eat this, you won’t regret it. Slices of Sola Low-Carb Bread are soaked in a creamy, cinnamon-laced, egg custard, and filled with light vanilla cheesecake custard and sugar-free chocolate chips.

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Total Carbs
Dietary Fiber
Net Carbs*
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
ServesMakes: 4 Servings
Prep time: 10 Minutes
Cooking time: 25 minutes

Ingredients2 free-range eggs

1 teaspoon ground cinnamon

1 pinch ground nutmeg

1 teaspoon vanilla extract

½ cup (95 g) Sola sweetener

1 cup (240 ml) heavy cream

8 slices Sola Low-Carb Bread (variety of your choice)

Oil of your choice for cooking

Unsalted butter for cooking

Cheesecake Filling

8 ounces (225 g) full-fat cream cheese, softened

1 free-range egg

¼ cup (50g) Sola sweetener

1 teaspoon vanilla extract

4 tablespoons sugar-free chocolate chips (we like Lily’s brand)

Optional Topping

Unsweetened whipped cream

Fresh strawberries

Chopped nuts

  1. Preheat the oven to 350F.
  2. Make the French toast: place all ingredients except for the bread into a large bowl. Whisk the mixture well to incorporate and dissolve the Sola sweetener. Cover and set aside.
  3. Make the cheesecake filling: place the softened cream cheese and Sola sweetener in a mixing bowl and whisk until smooth. Add the egg and vanilla extract and continue to whisk until smooth.
  4. Divide the mixture between 4 slices of bread, spreading it out to cover each slice. Sprinkle the chocolate chips over the filling, and top each slice of bread with another slice of bread, to make sandwiches.
  5. Gently place the sandwiches in the egg mixture and soak for 5 minutes.
  6. Line a baking sheet with parchment paper and drizzle with a little oil.
  7. Carefully remove the sandwiches from the egg mixture and drag gently across the top of the bowl to discard excess custard mixture. Place the sandwiches on the baking sheet and drizzle with more oil and a few pieces of unsalted butter.
  8. Bake the sandwiches for 25 minutes until golden-brown and the filling is set. Drain onto paper towels and serve immediately, with whipped cream, fresh strawberries, and chopped nuts if desired.
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