Double Chocolate Cherry Cheesecake French Toast

A decadent double chocolate french toast filled with cherry cheesecake and finished with a chocolate maple syrup.

Prep Time10

Cook Time10

Total Time20

Servings: 3 servings

3 large eggs
1/2 cup unsweetened almond milk or milk of choice
2 tablespoons unsweetened cocoa powder I use Hershey's
1 tablespoon sugar or natural granulated sweetener
6 slices thick bread I use sourdough
6 tablespoons low-fat or fat-free cream cheese
2 tablespoons low-fat Greek yoghurt (vanilla or plain)
1 tablespoon cocoa powder (for cheesecake filling)
1 tablespoon natural sweetener or sugar (for cheesecake filling)
14.5 oz canned pitted cherries in natural juice or syrup Or substitute fresh cherries if desired
1/2 cup maple syrup
1 tablespoon cocoa powder (for syrup)

In a shallow bowl, whisk together the eggs, almond milk, 2 tablespoons cocoa powder, and 1 tablespoon sugar until smooth and lump-free.
One slice at a time, submerge each bread slice in the egg-cocoa mixture, pressing briefly so it soaks through but does not fall apart.
Heat a nonstick skillet over low–medium heat and coat lightly with cooking spray or a little oil.
Fry each soaked bread slice for about 4–5 minutes per side, until evenly cooked and set; repeat with remaining slices.
Meanwhile, make the chocolate cherry cheesecake filling: in a medium bowl, beat the cream cheese, Greek yoghurt, 1 tablespoon cocoa powder, and 1 tablespoon sweetener until smooth.
Gently fold the drained cherries into the cheesecake mixture until evenly distributed.
Make the chocolate maple syrup by whisking together the maple syrup and 1 tablespoon cocoa powder in a jug until fully combined and smooth.
Stack the cooked french toast slices, spread or dollop the cherry cheesecake filling between or on top of slices, and drizzle with the chocolate maple syrup to serve.