Cherry Cheesecake French Toast Wraps (Print)

French toast wraps with cheesecake filling and cherry compote, dusted with powdered sugar for a special breakfast.

# Components:

→ Cheesecake Filling

01 - 120 g cream cheese, softened
02 - 2 tbsp powdered sugar
03 - 0.5 tsp vanilla extract

→ Cherry Compote

04 - 200 g pitted cherries, fresh or frozen
05 - 2 tbsp granulated sugar
06 - 1 tsp lemon juice
07 - 1 tbsp water
08 - 1 tsp cornstarch

→ French Toast Wraps

09 - 4 large slices sandwich bread
10 - 2 large eggs
11 - 80 ml milk
12 - 0.5 tsp ground cinnamon
13 - 0.5 tsp vanilla extract
14 - Pinch of salt
15 - 2 tbsp unsalted butter

→ For Serving

16 - Powdered sugar, for dusting
17 - Maple syrup, optional

# Method:

01 - In a small bowl, combine and beat the softened cream cheese, powdered sugar, and vanilla extract until a smooth and creamy consistency is achieved. Set aside.
02 - In a saucepan, combine the pitted cherries, granulated sugar, lemon juice, and water. Bring the mixture to a gentle simmer over medium heat. In a separate small bowl, whisk together the cornstarch and 1 teaspoon of cold water to form a slurry, then stir it into the simmering cherry mixture. Continue to simmer for 2-3 minutes, or until the compote has thickened. Remove from heat and allow to cool slightly.
03 - In a shallow dish, thoroughly whisk together the eggs, milk, ground cinnamon, vanilla extract, and a pinch of salt until well combined.
04 - Carefully trim the crusts from each slice of sandwich bread. Using a rolling pin, gently flatten each bread slice. Spread approximately one tablespoon of the prepared cheesecake filling along one edge of each flattened bread slice. Top the cheesecake layer with a spoonful of the cooled cherry compote. Tightly roll up each bread slice to form a wrap. If necessary, use a small amount of the cheesecake filling to help seal the seam.
05 - Heat the unsalted butter in a large nonstick skillet over medium heat. Holding each assembled wrap by its ends, dip it into the egg mixture, ensuring all sides are evenly coated. Carefully place each coated wrap into the hot skillet, seam-side down. Cook for approximately 2-3 minutes per side, turning occasionally, until the wraps are golden brown and cooked through.
06 - Dust the warm French toast wraps with powdered sugar. Serve immediately with any remaining cherry compote or a drizzle of maple syrup, if desired.

# Expert Advice:

01 -
  • Ready in just 35 minutes from start to finish
  • Perfect balance of creamy, sweet, and slightly tangy flavors
  • Impressive enough for special brunches but simple enough for weekend family breakfasts
02 -
  • Can be prepped the night before assemble everything but wait to dip in egg mixture until ready to cook
  • Each component can be made separately and stored for quick assembly
  • Perfect for using up slightly stale bread
03 -
  • The key to perfect wraps is temperature control. If your pan is too hot, the outside will burn before the inside warms through. If it's too cool, the wraps will absorb too much butter and become greasy. Test with a small piece of bread first to find the perfect heat level for your stove.
  • Always serve these wraps immediately after cooking, as they start to soften quickly once removed from the heat.

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