Pin This cherry cheesecake stuffed French toast wrap recipe transforms ordinary breakfast into a café-worthy experience right in your kitchen. The combination of creamy cheesecake filling and sweet cherry compote all wrapped in golden, cinnamon-kissed French toast creates a decadent morning treat that feels like dessert for breakfast.
I first made these wraps for my daughter's birthday breakfast, and the look on her face when she bit into that first warm, cherry-filled bite was priceless. Now they've become our special occasion breakfast tradition.
Ingredients
- For the Cheesecake Filling: Cream cheese the foundation of our filling, make sure it's fully softened for a smooth texture
- Powdered sugar: adds sweetness without graininess, sift it for the silkiest results
- Vanilla extract: use pure rather than imitation for the best flavor profile
- For the Cherry Compote: Fresh or frozen cherries sweet dark cherries work best, but sour cherries with extra sugar are wonderful too
- Granulated sugar: balances the natural tartness of the cherries
- Lemon juice: brightens the flavor and helps preserve the vibrant color
- Cornstarch: creates the perfect thickness without making it gummy
- For the French Toast Wraps: Thick-cut sandwich bread choose quality white bread with a tight crumb for best rolling results
- Large eggs: provide structure and richness to the French toast coating
- Milk: whole milk creates the richest flavor, but any milk works
- Ground cinnamon: adds warmth and complements the cherries beautifully
- Vanilla extract: enhances all the other flavors in the dish
- Butter: use unsalted to control the flavor balance
Instructions
- Prepare the Cheesecake Filling:
- Beat cream cheese until completely smooth with no lumps whatsoever. This usually takes about 2 minutes with an electric mixer or 4 minutes by hand. Add powdered sugar and vanilla, then beat again until the mixture is light, fluffy and easily spreadable. The consistency should be similar to frosting but slightly softer.
- Make the Cherry Compote:
- Heat cherries, sugar, lemon juice and water in a saucepan over medium heat. As the mixture warms, gently press some cherries with the back of your spoon to release more juice, but leave others whole for texture. Once bubbling, create a slurry with cornstarch and cold water, then drizzle it into the simmering cherry mixture while stirring constantly. Continue cooking for exactly 2 to 3 minutes until the sauce coats the back of a spoon. The compote will thicken further as it cools.
- Prepare the French Toast Batter:
- Whisk eggs vigorously until no streaks of white remain. Add milk, cinnamon, vanilla, and salt, then whisk again until the mixture is completely uniform in color and texture. Pour this batter into a wide, shallow dish that will accommodate the bread slices.
- Assemble the Wraps:
- Remove crusts from bread using a sharp knife. Place each slice on a flat surface and use a rolling pin to gently flatten, applying even pressure from the center outward. Spread about 1 tablespoon of cheesecake filling along one edge, leaving a small border. Add a spoonful of cherry compote on top of the cream cheese. Starting from the filled edge, roll the bread tightly, applying gentle pressure as you go. If the roll wants to unravel, use a small dab of cheesecake filling as "glue" at the end.
- Cook to Golden Perfection:
- Melt butter in a nonstick skillet over medium heat until it begins to foam but before it browns. Dip each wrap in the egg mixture, ensuring all surfaces are coated but not soggy. Place seam-side down in the pan and cook until golden brown, about 2 minutes. Rotate the wrap to cook all sides evenly, about 8 minutes total cooking time. The exterior should be golden and crisp, and the interior should be warm and melty.
- Serve Immediately:
- Transfer to serving plates while still hot. Dust generously with powdered sugar using a fine mesh sieve. Serve with additional warm cherry compote on the side and maple syrup if desired.
Pin The cherry compote is truly the star of this recipe for me. My grandmother used to make something similar with cherries from her backyard tree, and the aroma instantly transports me back to summer mornings in her kitchen. I always make extra compote to spoon over vanilla ice cream later.
Make-Ahead Options
The cherry compote can be made up to 5 days in advance and stored in an airtight container in the refrigerator. The cheesecake filling stays fresh for up to 3 days when refrigerated. For ultimate convenience, you can completely assemble the wraps without dipping them in the egg mixture, then wrap them individually in plastic wrap and refrigerate overnight. In the morning, simply dip and cook.
Ingredient Substitutions
Not cherry season? Frozen cherries work beautifully and are often more consistent in flavor than off-season fresh ones. For a different fruit experience, try strawberries, blueberries, or peaches using the same compote method. The cream cheese can be swapped for mascarpone for an even richer filling, or use Neufchâtel for a lighter version. Gluten-free bread works well too, though you may need to be extra gentle when rolling to prevent breaking.
Serving Suggestions
These wraps make a stunning centerpiece for a brunch spread. Serve alongside a simple fruit salad to balance the richness. For a more substantial meal, add some crispy bacon or breakfast sausage on the side. A dollop of lightly sweetened whipped cream on top makes these feel even more special. For adult gatherings, consider serving with a champagne mimosa or a coffee with amaretto liqueur.
Seasonal Adaptations
Spring fresh strawberries or rhubarb make excellent alternatives to cherries Summer use fresh peaches or nectarines for a summery twist Fall try apple or pear compote with a pinch of nutmeg Winter cranberry compote with orange zest brings holiday flavors to the breakfast table
Pin Enjoy these warm, decadent breakfast wraps for a truly special treat. A dusting of powdered sugar and an extra side of cherry compote complete the experience.
Recipe FAQ
- → Can I use frozen cherries?
Yes, both fresh and frozen cherries work well. Thaw frozen cherries and drain excess liquid before using to achieve the right compote consistency.
- → What type of bread is best?
Thick-cut sandwich bread is ideal, but brioche or challah provide a richer, softer texture for the wraps.
- → Is it possible to prepare ahead?
You can make the cheesecake filling and cherry compote a day ahead. Assemble and cook the wraps just before serving for the best results.
- → How can I make this gluten-free?
Use your preferred gluten-free sandwich bread and check that all other ingredients are gluten-free labeled.
- → Are there alternative fruit options?
Absolutely! Swap cherries for strawberries, blueberries, or mixed berries as desired in the compote portion.
- → What’s the best way to prevent sogginess?
Roll the bread slices thin, avoid oversoaking in the batter, and cook each wrap until golden brown on all sides.