Cranberry Cheesecake Stuffed French Toast Bake with Nutella
Prep time 30mins
Cook time 1hr 10mins
Serves or Makes: 8

Recipe Card

Cheesecake Filling


  • 1/4 cup cranberries (fresh or frozen)
  • 1 teaspoon sugar
  • 2 teaspoons water
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup powdered sugar

French Toast


  • 1 loaf challah or brioche
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 4 tablespoons unsalted butter, melted
  • Cheesecake filling (above)
  • 1/2 cup cranberries
  • Powdered sugar, for dusting
  • Maple syrup, for servings
  • 1/2 cup Nutella®, divided

To make the cheesecake filling:


  • Step 1

    In a saucepan, combine cranberries, sugar and water. Cook for 5-10 minutes, until the cranberries start to burst. Cool, completely.

  • Step 2

    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.

To make the French Toast Bake:

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    Add the ½ 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.