Raspberry Cheesecake Stuffed Chaffle French Toast Casserole

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This recipe’s name is a mouthful, but I’m finding it difficult to describe it without using that many words. The basics are simple: Chaffles, filling, chaffles, egg custard, bake. But once you describe the type of chaffles and the flavor of the filling, you get to where we are today–a recipe that has seven words in the title. I’ll have fun fitting this on my Pinterest graphic later.

As usual, to make this, you’ll need your Dash Mini-Waffle Maker and a blender. I find the Magic Bullet Blender to be perfect for chaffles, but I can completely understand if you don’t want to get yet another kitchen appliance that takes up space. I think it’s much easier to clean than a regular blender. I still use my Vitamix for the big stuff, but it seems like overkill for chaffle batter unless you’re making it for 20 people.

No matter what blender you use, you’ll want to stack the ingredients to where the cream cheese is closest to the blades. For the amount of chaffles you’ll need to make for this recipe, you’ll need 1 ounce of cream cheese, 4 large eggs, 1/4 cup of almond flour, 2 tablespoons of granular Swerve, a teaspoon of cinnamon, and a half teaspoon of baking powder. Whiz that up in your blender, then cook them in the Dash until they’re golden brown, about 3-5 minutes per chaffle. You should end up with 8-9 chaffles from this, depending on how thickly you pour your batter. Tear up half of your chaffles and put them in the bottom of casserole dish that’s been well-greased with butter. I used a 2.5 quart Corningware for mine.

While you’re making the chaffles, work on the filling. I used an immersion blender for the raspberries, but it would work really well with one of the larger cup attachments to the Magic Bullet. I just didn’t have one clean, so I worked with what I had. Add 2-3 of granular Swerve to a cup of raspberries and blend until they’re pureed. If you’re using the Magic Bullet, you can just add 6 ounces of cream cheese and 2 tablespoons of confectioner’s Swerve directly to it and blend until it’s smooth. If not, use a hand mixer to blend the cream cheese and powdered Swerve with the raspberry puree. It helps if the cream cheese is softened, but it’s not necessary. Once that’s blended, pour it over the half of the chaffles in the baking dish, then tear up the other half of the chaffles and put them on top of the filling.

Now you’ll need to make the egg custard, which will soak into the chaffle mixture and give it that nice French toast texture. The base is 4 eggs and 1/2 cup of heavy cream, then for flavor you’ll need a teaspoon of vanilla extract, a teaspoon of cinnamon, and 2 tablespoons of brown sugar substitute, either Swerve Brown or Sukrin Gold, which is what I used. Beat all that together and pour it evenly over the casserole. At this point, preheat your oven to 350 degrees, and let the casserole rest while the oven heats. It’ll soak up that custard while you’re waiting. Once the oven preheats, bake it for 45 minutes, or until the egg custard is set in the middle. If you notice the top starting to brown too much, cover it with aluminum foil. You can serve this with sugar-free maple syrup, but honestly, I think it’s plenty sweet on its own.

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