How to Make Cheesecake Factory French Toast Napoleon

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Cheesecake Factory French Toast Napoleon

The Cheesecake Factory's sweet, buttery French toast is a rich, comforting breakfast on a cold morning. A traditional Napoleon consists of three layers of puff pastry that contain two layers of cream between them. The dessert is usually iced with a sweet frosting. The Cheesecake Factory breakfast version uses three layers of cinnamon sugar soaked brioche French Toast, two layers of sweetened strawberries, and a topping of sweet whipped Chantilly cream, more berries, and sugar-glazed pecans.[1] If that isn't decadent enough, the concoction is served with warm maple syrup on the side.

Cheesecake Factory French Toast Napoleon is incredibly easy to prepare and tastes as good as it looks. If you'd like to enjoy it in your pajamas the best thing to do is to stay home and make it yourself. In addition to this copycat Cheesecake Factory French Toast Napoleon recipe, all you need to complete the morning's menu is a cup of your favorite coffee, espresso, or latte, crisp bacon or sausage, and fresh squeezed orange juice.

Cheesecake factory.jpgSource: castledweller (Jess)
Offered by The Cheesecake Factory[2]
Customer service phone 818-871-3000[3]
Served as Breakfast
Main ingredients Bread, eggs, milk
Cooking method Griddle cooking
Similar to IHOP Cheesecake Pancakes
Author Susan MacDowell

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Cheesecake Factory French Toast Napoleon Ingredients

This recipe serves two generously.

French Toast Ingredients

  • 4 eggs
  • 1 cup half and half
  • 1 tablespoon vanilla extract
  • 2 tablespoons sugar
  • 3/4 teaspoon cinnamon[4]
  • 6 slices brioche, 3/4” thick slices[5]
  • 1/4 cup butter[4]

Chantilly Cream Ingredients

  • 1 cup heavy cream, very cold
  • 1 teaspoon vanilla extract[6]
  • 1 tablespoon powdered sugar[7]


  • 3 cups ripe strawberries
  • 1 tablespoon granulated sugar
  • 1/2 cup glazed pecans
  • 1 tablespoon confectioner's sugar
  • Maple syrup, warmed[4]

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Cheesecake Factory French Toast Napoleon Recipe

  1. Place a medium-sized metal bowl and beaters in the refrigerator to chill.
  2. Toss the sliced strawberries with the sugar and set aside.
  3. Combine eggs, half and half, vanilla extract, sugar, and cinnamon in a blender. Puree the mixture until smooth. If you don't have a blender, you can use an electric beater or whisk the ingredients by hand, making sure that the cinnamon and sugar are well incorporated.
  4. Lay the brioche slices in a 9 by 13 pan.
  5. Pour the batter over the brioche, turning the slices to make sure they are well coated.
  6. Soak the brioche in the batter for ten minutes.
  7. Gently press the brioche with a spatula, or your fingers, to ensure the batter has penetrated all the way through the slices.
  8. Preheat your griddle to medium high.
    • If you don't have a griddle, you can use a sauté pan large enough to hold the slices in a single layer.
    • If you only have a small pan, you'll need to work in batches. Keep the cooked slices in a warm oven until all the brioche is cooked.
  9. Melt the butter on the griddle, spreading it evenly along the surface.
  10. Place the brioche slices in the butter on the griddle; cook for approximately four minutes per side, until the bread is golden brown and crispy.
  11. While the French toast is frying, make the Chantilly cream.
    • Pour the cream into the chilled metal bowl.[7]
    • Beat the cream with a mixer until it begins to thicken.
    • Add the sugar and vanilla extract to the partially whipped cream and continue to mix until soft peaks form when you lift the beaters.[8]
  12. Refrigerate the Chantilly cream until all the brioche is cooked.

Serving French Toast, the Cheesecake Factory Way

For each serving:

  1. Warm two plates. Make sure the plate is large enough to hold the brioche and has room to scatter berries around the side.
  2. Put a slice of French toast on each plate.
  3. Spoon 1/2 cup of strawberries onto the toast.
  4. Repeat, with two more slices of toast and one more layer of strawberries.
  5. Place the final 1/2 cup strawberries by placing 1/4 cup on top of the stacked brioche, and scattering the remaining 1/4 cup around the plate.
  6. Spoon 1 cup of Chantilly cream on top of each Napoleon.
  7. Sprinkle the glazed pecans over the cream.
  8. Dust each Napoleon with 1 1/2 teaspoons of confectioner's sugar. To avoid lumps, place the sugar in a seive and shake is carefully over each place.
  9. Serve with a pitcher of warm maple syrup.[4]

Basic French Toast

This recipe substitutes milk for some of the eggs, to make a thinner batter. It calls for 6 thick slice of French bread, 2 eggs, 1/2 cup of milk, a pinch of salt, 1 tsp of vanilla, 1/2 tsp of cinnamon, and 1/4 tsp allspice. The bread is soaked in batter, and then baked in the oven rather than being fried on a griddle.


For a lazy weekend morning breakfast, you can do some of the French Toast preparation the night before.

  1. Make the batter and store it in the refrigerator in the blender container.
    • Take the batter out 30 minutes before you begin and allow it to return to room temperature.
    • Blend it again just before pouring it over the brioche.
  2. If you're using strawberries, the night before is also the perfect time to slice them and toss them with the sugar, and let them macerate in the refrigerator overnight.
    • Take the strawberries out of the refrigerator before you begin, to allow them to warm to room temperature before serving.
    • If you do macerate the strawberries the night before, they will release some of their juices. These can be poured over the Napoleon after you've added the final layer of berries, before you add the whipped cream.
  3. Prepare the glazed pecans the night before, if you're making them yourself.

French Toast Variations

  • If you can't find brioche, use thick slices of another rich sweet bread such as egg bread, challah bread, or Portuguese sweet bread.[4] If you use regular bread, make sure to leave it out overnight to dry out, so it doesn't fall apart when you soak it in the batter.
  • If strawberries aren't in season, use whatever fruits are available, such as sliced peaches, plums or pears.
  • Mix and match the fruit and nut combination, trying apples with glazed walnuts, bananas with hazelnuts, or even an apple, almond, and ginger combination.
  • A richer French toast can be topped with fruit that's been macerated in a sweet liquid overnight.
    • Consider soaking the fruit in vanilla syrup or in a liqueur like Chambord, Curaçao or Grand Marnier. This would also be a great use of leftover champagne. If you use a liqueur, you can also add a tablespoon of the same liqueur to the whipped cream to intensify the flavor.
    • Sliced apples soaked in pumpkin spice syrup could be used for an autumn-themed French toast. If you try this, you may also want to ad 1/4 teaspoon of nutmeg to the French Toast batter.
    • If tropical fruits are available, consider a mixture of a few different fruits, like mango, banana, papaya, and starfruit (carambola). Softer fruits require less time to macerate, and very sweet fruits won't require much sugar at all.
    • Additional flavors can be added to fruit while macerating. Try citrus juice or zest, or grated fresh ginger, or fresh chopped basil, or a dash of cayenne pepper.[9]
  • To reduce the calories and fat in this Cheesecake Factory French Toast Napoleon recipe, substitute skim milk for the half and half, and 4 egg whites for 2 of the eggs. Top with light whipped cream and fresh berries that have not been combined with sugar.

How to Make Glazed Pecans

Glazed pecans can be bought in most supermarkets, or you can make your own at home. Be careful when spreading the pecans onto waxed paper, since the glaze will be very hot.

Glazed Pecan Ingredients

  • 1/2 c. butter
  • 1 c. brown sugar
  • 4 c. pecan halves[10]
  • 1 1/2 teaspoons vanilla extract[11]

Glazed Pecan Recipe

  1. Place butter in a microwave-safe container. Microwave about 1 minute to melt.
  2. Add brown sugar and mix. Microwave for 2 minutes.
  3. Add pecans and mix. Microwave for 3 to 5 minutes.[10]
  4. Spread pecans out on waxed paper and separate with a fork. Allow to cool. Serve warm or cold.[12]

Also See: How to Make Starbucks Vanilla Syrup, How to Make Starbucks Pumpkin Spice Syrup, How to Make a Starbucks Vanilla Latte, How to Make a Starbucks Iced Vanilla Latte, How to Make a Starbucks Pumpkin Spice Latte, How to Make T.G.I. Friday's Ultimate Strawberry Daiquiri, How to Make T.G.I. Friday's Espresso Martini


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