Maple Cheesecake Stuffed French Toast Recipe

Make the filling

In a medium bowl, beat the softened cream cheese with a hand mixer or whisk until smooth and free of lumps (about 1–2 minutes). Add the granulated sugar, maple syrup, vanilla extract, and lemon zest. Beat until fully incorporated and the mixture is creamy, scraping down the bowl as needed. Taste and adjust sweetness with an extra 1 tsp maple syrup if desired. Transfer the filling to a small bowl, cover, and refrigerate while you prepare the other components so it firms slightly.

Candy the pepitas

Line a small baking sheet with parchment paper. In a small nonstick skillet over medium heat, melt the 0.5 tsp butter. Add the pumpkin seeds and toast, stirring, for 1 minute. Add 1 tbsp maple syrup and 1 tsp brown sugar; stir constantly for about 1–2 minutes until the syrup reduces and coats the seeds. Spread seeds onto the prepared sheet in a single layer and sprinkle with 1/4 tsp sea salt. Let cool completely; they will crisp as they cool.

Combine add-ins

Once the seeds are cool, roughly chop if desired and mix them with the mini chocolate chips in a small bowl. Reserve about 2 tbsp of this mixture for garnish. Fold the remaining mixture into the chilled maple cheesecake filling so seeds and chips are distributed evenly.

Prepare custard

In a shallow wide bowl or pie plate, whisk together the eggs, whole milk, heavy cream, 2 tbsp maple syrup, ground cinnamon, and 1/4 tsp kosher salt until homogeneous and slightly frothy.

Assemble sandwiches

Lay out 4 pairs of brioche slices. Spread approximately 3 tbsp of the maple cheesecake mixture onto the center of 4 slices, leaving a 1/2" border to avoid overflow. Top each with the remaining bread slice to form a sandwich. Gently press the edges so they seal.

Soak sandwiches

Working one sandwich at a time, dip each sandwich into the custard for about 10–15 seconds per side, allowing the custard to absorb but not become soggy. Let excess drip off for a few seconds.

Cook

Heat a large nonstick skillet or griddle over medium heat and add 1 tbsp butter. When butter foams, place 2 sandwiches in the pan (do not overcrowd). Cook until golden brown and set, about 3–4 minutes per side, lowering heat slightly if the exterior browns too quickly before the center warms. Add remaining 1 tbsp butter and cook the last 2 sandwiches. Transfer cooked sandwiches to a warm oven (200°F/90°C) on a baking sheet to keep warm while finishing.

Plate and garnish

Cut each sandwich diagonally in half. Dust with powdered sugar, sprinkle the reserved candied pumpkin seed & chocolate chip mixture over the top, and drizzle with maple syrup to taste (about 1 tbsp per sandwich or more if desired). Serve immediately while warm.