Cheesecake French Toast Loaf
Made with Albany Superior White Bread
- Preheat oven to 180°C. Line an 11cm x 21cm loaf tin with baking paper. For the cream cheese filling, mix together all ￼￼the ingredients until smooth.
- For the egg custard, mix together all the ingredients. For the French toast, quickly dip 2 slices of Albany Superior into the egg custard. Line the base of the loaf tin with the egg dipped slices. Repeat twice more so you have 3 layers of egg dipped bread.
- Spoon the cream cheese filling over the bread. Then top with two more layers of egg-dipped bread. Scatter the butter and sugar over the top. Bake for about 55 minutes until golden and puffed. Rest for 15 minutes in the tin before turning out.
- For the strawberry compote, heat the strawberries, sugar and mint for about 1 minute until the sugar has melted. Serve with the French Toast Bake.
Photographer: Dylan Swart
Food Stylist: Margie Els
Assisted by: Nomvuselelo Mncube