Recipes

This gooey French toast is a perfect way to start or end the day

Keep this recipe in your back pocket now that the season for entertaining is in full swing.

By Star Tribune staff

The Minnesota Star Tribune

November 28, 2025 at 10:59AM

Turtle Cheesecake Baked French Toast is part breakfast, part dessert and all delicious. From "For the Love of Chocolate" by Phillip Ashley Rix. (Reactor Media/Provided by Harper Celebrate)

Turtle Cheesecake Baked French Toast

Serves 8 to 10.

Brioche and challah breads create a decadent French toast, and the cream cheese filling adds another dimension of flavor. Serve this indulgent, sweet breakfast with savory meats on the side. Even better, add a mimosa or two. This recipe needs to chill for at least 2 hours. From “For the Love of Chocolate” by Phillip Ashley Rix (Harper Celebrate, 2025).

For the French toast:

1 loaf (about 1½ lb.) brioche or challah
8 oz. cream cheese, softened
1 c. granulated sugar, divided
4 large eggs
1½ c. whole milk
½ c. heavy cream
2 tsp. pure vanilla extract
1 tsp. ground cinnamon
¼ tsp. salt
¾ c. mini chocolate chips
1 c. chopped pecans

For the topping:

1 c. granulated sugar
1 c. heavy cream
1 tsp. pure vanilla extract
¼ tsp. sea salt
Powdered sugar for dusting or whipped cream for garnish

Directions

To make the French toast: Grease a 9- by 13-inch baking dish with butter or cooking spray. Cube the bread and spread half evenly in the dish. (Alternatively, layer slices like fallen dominoes, layer the stuffing in between the slices, then proceed with the regular assembling.)

In a medium bowl beat the cream cheese and ½ cup of the granulated sugar until smooth and creamy.

In a large mixing bowl whisk together the eggs, remaining ½ cup of granulated sugar, milk, heavy cream, vanilla, cinnamon and salt until well combined.

Pour half of the custard mixture over half of the cubed bread, ensuring all pieces are soaked. Dollop the cream cheese mixture over the soaked bread and use a spatula to spread it out as evenly as possible. Sprinkle the mini chocolate chips and pecans over the top.

Place the remaining cubed bread over the first layer and pour the remaining custard mixture over the top, ensuring all bread pieces are soaked. Press down lightly with a spatula to help the bread absorb the custard.

Cover the baking dish with plastic wrap or aluminum foil and refrigerate for at least 2 hours, or overnight for best results.

Preheat the oven to 325 degrees. Remove the French toast from the refrigerator, and let it sit at room temperature while the oven preheats.

Bake, uncovered, for 55 to 60 minutes, or until the top is golden brown and the custard is set.

To make the topping: While the French toast is baking, prepare the topping. Place the sugar in a heavy-bottomed pot over medium-high heat.

In a separate saucepan mix the heavy cream, vanilla and sea salt over medium heat and warm to just before boiling, about 3 minutes. Remove from heat.

Once the sugar has melted and turned amber in color, after about 5 minutes, remove from the heat and pour in the cream mixture. Allow to bubble, then stir well to combine.

Pour caramel into a jar through a sieve to remove any small clumps of sugar.

To assemble: Once baked, remove the French toast from the oven and let it cool slightly.

Drizzle the caramel sauce over the top. Dust with confectioners’ sugar, or top with a dollop of whipped cream for an extra touch.