Lemon cheesecake French toast with orange liqueur strawberries

By Annabelle Waugh
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This cheesecake French toast is the epitome of decadence.



  • 3 cups strawberries, hulled and halved
  • 1/4 cup orange-flavoured liqueur (such as Grand Marnier)
  • 3 eggs
  • 1 egg yolk
  • 1 cup half and half cream (10%)
  • 3 tablespoons maple syrup
  • 2 teaspoons grated lemon zest
  • 1/8 teaspoon grated or ground nutmeg
  • Pinch salt
  • 12 2.5 centimeter thick diagonal slices day-old baguette
  • 1/2 cup cream cheese, softened
  • 1/2 cup plain Greek yogurt
  • 3 tablespoons icing sugar, or to taste
  • 1/4 teaspoon vanilla
  • Garnishes: Additional icing sugar, maple syrup, orange and lemon slices


  1. Preheat oven to 375°F (190°C).
  2. Mix strawberries and liqueur. Let stand until ready to use, up to 30 minutes.
  3. Meanwhile, whisk together eggs, egg yolk, cream, maple syrup, half of the lemon zest, the nutmeg and salt. Strain into shallow dish.
  4. Dip baguette slices, one by one, into custard, turning and allowing custard to soak in, but letting excess drip off before transferring to parchment paper-lined large rimmed baking sheet.
  5. Bake, turning once, until golden on both sides, about 16 minutes.
  6. While French toast is baking, whisk or beat cream cheese and yogurt until very smooth; mix in icing sugar to taste, vanilla and remaining lemon zest.
  7. To serve, top each slice of French toast with a dollop of cream cheese mixture. Top with strawberries; garnish with icing sugar or maple syrup and orange and lemon slices.

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