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    Home » Breakfast

    Cheesecake Stuffed French Toast Sliders

    Published: Jun 7, 2016 Last updated: Jul 13, 2019 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Cheesecake Stuffed French Toast Sliders are potato slider buns filled with a sweetened mascarpone cream, dipped in an egg batter and fried in your skillet. Top with some fresh berries and pure maple syrup and your weekend brunch just got fancy!

    Cheesecake Stuffed French Toast Sliders

    Sometimes recipes are pulled out of the hat from the need to use up leftovers. That is basically what happened on our Memorial Day morning this year!

    Cheesecake Stuffed French Toast Sliders

    I had made sliders earlier in the week and a package of 12 buns for two people really is more than we need. I don't mind freezing the buns but when I do that, sometimes I forget I have them in the freezer and by the time I remember, it's too late and they are freezer burnt! I didn't want to do that this time, so I started brainstorming about what I could do, hence these Cheesecake Stuffed French Toast Sliders were born!

    Cheesecake Stuffed French Toast Sliders

    When I was young, one of my favorite breakfasts that mom would make for me would be french toast. I loved the cinnamon and vanilla scented batter that the toast was dipped in, it smelled so warm and homey to me!

    Cheesecake Stuffed French Toast Sliders

    I didn't encounter stuffed french toast until my adult years. The first time I ever had a stuffed french toast it was an apricot cheese filling and was delicious! This time I went with the mascarpone cream filling since I had some left over from our dessert the previous night.

    Cheesecake Stuffed French Toast Sliders

    The slider rolls worked perfectly. I flattened them out a little before spreading the cream on them, then after I put them on the griddle, I flattened them some more with the spatula.

    Cheesecake Stuffed French Toast Sliders

    They came out as perfect little sweet cheese filled rounds of vanilla cinnamon battered deliciousness!

    Cheesecake Stuffed French Toast Sliders

    Topped with some fresh blueberries and strawberries.

    Cheesecake Stuffed French Toast Sliders

    Drizzled with some pure maple syrup!

    Cheesecake Stuffed French Toast Sliders

    Grumpy finished his plate and promptly asked for seconds. He only ever does that when he really loved something! I said to him "so you like them?" His response being "they were surprisingly good" LOL! Oh Grumpy! He's usually an oatmeal man every day of the week and never would request french toast as he prefers waffles and pancakes. He really enjoyed the mascarpone cream filling!

    Cheesecake Stuffed French Toast Sliders

    Have you come up with a recipe that turned out "fancy" despite the fact part of the ingredients you were using were leftovers?

    Cheesecake Stuffed French Toast Sliders
    Author: Grumpy's Honeybunch
    Prep time: 15 mins
    Cook time: 10 mins
    Total time: 25 mins
    Serves: 8 servings
    Ingredients
    • 8 slider buns (like Martin's Potato Slider Buns)
    • 8 tablespoons sweetened mascarpone cream
    • 2 large eggs
    • 1 teaspoon ground cinnamon
    • 1 teaspoon vanilla extract
    • ¼ cup fat free half and half
    • cooking spray
    • maple syrup
    • 2 cups fresh blueberries
    • 2 cups fresh diced strawberries
    Instructions
    1. Whisk together egg, cinnamon, vanilla, and half and half. Set aside.
    2. Spread 1 tablespoon mascarpone cream on bottom half of slider roll. Cover with top of bun. Repeat with remaining rolls.
    3. Heat griddle over medium heat. When griddle is hot, spray with cooking spray if needed. Dip bun in egg mixture and cook until browned. Press bun slightly when cooking. Flip bun and cook on other side until browned. Serve with fresh fruit and maple syrup.
    3.5.3208

    label (6)

    Cheesecake Stuffed French Toast Sliders

    More Breakfast

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    • Cranberry Chocolate Chip Muffins
    • Pumpkin Cranberry Chip Muffins
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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Carolyn

      February 14, 2018 at 4:40 pm

      This sounds amazing!

      Reply
    2. ashley

      February 09, 2018 at 11:35 am

      I want this for breakfast!

      Reply
    3. Lindsay @ The Live-In Kitchen

      February 07, 2018 at 2:18 pm

      Now that's a treat!

      Reply
    4. Carlee

      February 06, 2018 at 7:18 am

      Yum, yum! These look like the perfect way to start a day! Now I'm hungry!

      Reply
    5. Erica

      June 07, 2016 at 1:45 pm

      Holy moly! I can't begin to tell you how delicious these look and sound!! Potato rolls, mascarpone, AND fresh berries?! Shelby, you can cook me breakfast any day of the week! Consider me adoptable. <3

      Reply
      • Shelby

        June 07, 2016 at 4:39 pm

        Ha, and you know I would adopt you in a heartbeat Erica <3 Thank you!

        Reply

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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    35 shares