This Cheesecake Stuffed French Toast is over the top delicious! You won’t be disappointed!
Looking for other delicious breakfast recipes? Be sure to check these recipes out:
Ingredients:
- 2 slices of 1-2 point per slice any brand bread ( I love Schmidt’s 467 bread or Sara Lee’s Classic White Bread)
- 1 large egg
- Dash of lemon or vanilla extract
- 2 Tbsp skim milk or unsweetened almond milk
Filling Ingredients:
- 1/4 serving of (1 oz) small box sugar free instant cheesecake pudding mix (not prepared)
- 2 Tbsp unsweetened almond milk or skim milk
- 3 Tbsp fat free cool whip
- 1/2 cup nonfat plain or Greek yogurt
- Dash of lemon or vanilla extract
- Fruit of your choice: sliced strawberries, blueberries, raspberries, sliced bananas
Directions:
- In a shallow bowl combine egg, milk, extract and whisk together until all ingredients are incorporated.
- Dip slices of bread in egg mixture. Be sure to coat both sides.
- Spray a skillet with non stick cooking spray. Place soaked bread slices in skillet and cook on medium heat for 3-4 minutes. And the flip the slices of bread over and cook for additional 3-4 minutes or until bread slices are nicely toasted.
- To make filling: In small mixing bowl, combine pudding and milk and extract. Whisk until smooth and then add yogurt. Whisk together and then fold in cool whip.
- Remove from bread slices from heat. Place once slice of bread on a plate. Add filling, with the fruit on top, then place the other slice of bread on top of filling and fruit.
- Top with sugar free syrup, fat free Reddi Whip and any additional toppings of your choice. Sprinkle with swerve confectioners sugar.
Servings: Makes 1 serving / 4-6 Freestyle smart points.
Notes:
The calories and points can vary depending on the point value of the bread used.
Yield: 1 serving
Cheesecake Stuffed French Toast
This Strawberry Stuffed French Toast is over the top delicious! You won't be disappointed!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Ingredients
French Toast Ingredients:
- 2 slices of 1-2 point per slice any brand bread
- 1 large egg
- Dash of lemon or vanilla extract
- 2 Tbsp skim milk or unsweetened almond milk
- Filling Ingredients:
- 1/4 serving (1 oz) small box sugar free instant cheesecake pudding mix (not prepared)]
- 2 Tbsp unsweetened almond milk or skim milk
- 3 Tbsp fat free cool whip
- 1/2 cup nonfat plain or Greek yogurt
- Dash of lemon or vanilla extract
- Fruit of your choice: sliced strawberries, blueberries, raspberries or sliced bananas
Instructions
- In a shallow bowl combine egg, milk, extract and whisk together until all ingredients are incorporated.
- Dip slices of bread in egg mixture. Be sure to coat both sides.
- Spray a skillet with non stick cooking spray. Place soaked bread slices in skillet and cook on medium heat for 3-4 minutes. And the flip the slices of bread over and cook for additional 3-4 minutes or until bread slices are nicely toasted.
- To make filling: In small mixing bowl, combine pudding, skim or unsweetened almond milk, and extract. Whisk until smooth and then add yogurt. Whisk together and then fold in cool whip.
- Remove from bread slices from heat. Place once slice of bread on a plate. Add filling, with the fruit on top, then place the other slice of bread on top of filling and fruit.
- Top with sugar free syrup, fat free Reddi Whip and any additional toppings of your choice. Sprinkle with Swerve confectioners sugar.
Servings: Makes 1 serving / 4-6 Freestyle smart points
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Nutrition Information:
Yield:
1Amount Per Serving:Calories: 340 Total Fat: 7g Protein: 17g
The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.
This is so good I have it at least once a week. Today I used Kodiac pancakes (using 1/4 cup of mix) in place of the French Toast and it was awesome too. TFS all the great recipes!!! It’s amazing what can be done with yogurt to help me stay within my pts range and eat healthy.
Hello, I am having such a hard time finding sugar free cheesecake pudding at my local grocery store and walmart. Where do you buy yours? Or can i just use sugar free vanilla pudding?
Thank you
HI Brenda, I get the sugar free Cheesecake flavor at my local Walmart store. You could use the sugar free vanilla pudding as a substitute. It’s just as delicious or try Amazon- click here to buy it on Amazon. You get a 6 pack for under $8.
Thank you!
I hate to be stupid but how much is a 1/4 serving of the 1oz box of pudding
I like to measure out .25 oz. I use my food scale and measure it out.
i see the mil amount for the mixture fir the bread but i do not see the milk/amount fir the filing.
Filling Ingredients:
1/4 serving of (1 oz) small box sugar free instant cheesecake pudding mix (not prepared)
3 Tbsp fat free cool whip
1/2 cup nonfat plain or Greek yogurt
Dash of lemon or vanilla extract
Fruit of your choice: sliced strawberries, blueberries, raspberries, sliced bananas
Hi I hate the taste of Greek yogurt, would this still work if I subbed regular plain nonfat yogurt?
Yes! You can definitely substitute plain non fat Greek yogurt in it- I have used it in this recipe and love it just as much!
I made this tonight and it was really good.. but the filling had a weird texture. It was kinda like doughy. Any tips??
Hi Kayla,
That could be from how the pudding was mixed-mixing the pudding with the almond milk first to thin the pudding out then add in the nonfat yogurt and cool whip. The steps in the mixing can make all the difference. Otherwise the pudding and the non fat plain yogurt can cause the texture to curd.
Hope that helps!
This is so good, I can’t wait to make it again. Maybe tomorrow. LOL Used strawberries this time, will try blueberries next. I’ve had stuffed french toast from a restaurant and it was too rich. This is perfect. Thanks for sharing, Lindsay.
This cheesecake french toast recipe is really amazing. I really love this amazing recipe. Thanks for sharing such an awesome post.
Oh, this cheesecake stuffed French Toast is wonderful! It will become a regular part of our breakfast menus list. My husband commented that it was very filling. I have one question; what is the amount of milk to use in the filling? I used what I thought was a “dash” (used skim milk) but the pudding mix did not dissolve very well; it stilled tasted fine in the end result.
Thanks so much for posting this recipe!