Stuffed French Toast

This Stuffed French Toast will make you never want to go back to normal French toast again! Two slices of bread are stuffed with a sweet cream cheese mixture, dipped in an egg mixture, then cooked until golden and delicious. Top with fresh berries and whipped cream, and you have the most indulgent breakfast, perfect for a special morning or for a special treat.

Love a good sweet breakfast? You’ll also love this Dutch Baby, Creme Brulee French Toast, or Overnight French Toast Casserole.

Stuffed French Toast Recipe

We love breakfast in our house, but most mornings we don’t have the time to go all out and default to easy breakfasts, like eggs and toast.

But you can bet that when we have time in the mornings, or when we are celebrating a birthday or have a holiday, we’ll make it special.

This Stuffed French Toast is for one of those mornings. It’s a little indulgent, extra delicious, and perfect for any lazy morning or when you want something a little special.

And really, this doesn’t take that long to make, so it s perfect for a weekend or for brunch, as well!

Ingredients

Cream Cheese: I have only tested this with full fat cream cheese, but you could probably get away with low fat.

Powdered Sugar: I like to use powdered sugar for the filling so that it is not grainy at all. No need to sift it first, it all gets blended in.

Vanilla: You’ll want vanilla for both the filling and the egg mixture. I like to use pure vanilla extract.

Eggs: You need large eggs. They will whisk a little easier if they are at room temperature, but I have used them straight from the fridge, as well.

Cinnamon: French toast needs cinnamon! Make sure you read the instructions to learn my favorite way to make sure the cinnamon gets mixed in well.

Half and Half: I think half and half is the best choice for your liquid. You could use milk, or you could use cream. But the half and half gives you the richness without it being too thin.

Bread: There are lots of different kinds of bread you can use. I love to use brioche, but challah, Texas toast, or regular sandwich bread also work great. You could even use gluten free bread. Just keep in mind that the thicker the bread is, or the more dense it is, the more of the custard it will need to soak up. With something like the brioche that I used, you may have extra custard, but you may use all of it if you are making this with something like French bread.

Butter: The butter is for cooking the French toast. I like to use unsalted.

How to Make Stuffed French Toast

1: Start by making the sweet cream cheese filling. Beat together the cream cheese, powdered sugar, and vanilla.

2: Lay out half of your bread and spread that filling over the bread. You can go all the way to the edges.

3: Place the other 6 slices on top, making 6 sandwiches.

4: In a shallow dish, beat together the eggs and the cinnamon. (I just use a fork for this.) Have you ever mixed in the cinnamon last, only to find that it only sticks to the first one or two slices of French toast? By mixing the cinnamon into the eggs first, you avoid this and every slice gets and equal amount.

5: Add the half and half and vanilla and whisk together.

6: Take one of the “sandwiches” and dip it into the custard mixture. Flip it over to soak the other side.

7: Place the sandwiches on a skillet with melted butter over medium heat. You may need to do this in batches, depending on your skillet/griddle. Cook until golden brown on one side.

8: Flip, then cook until golden on the second side.

Tips and Tricks

If you have to cook the french toast in batches, heat your oven to the lowest temperature it will go. As the first batch is done cooking, place them on a cooling rack over a baking sheet and keep warm in the oven.

Cook the French toast over medium heat. You don’t want them to cook too fast, or the filling won’t have time to warm through and get nice and melty.

If your French toast is mushy, you are letting it soak up too much of the custard mixture. You just need quick dip in the mixture, especially if you are using a lighter bread.

Variations

We kept this pretty simple by serving with sliced strawberries, whipped cream, powdered sugar, and maple syrup. Here are a few other ways you can make it or serve it.

Add a thin layer of jam or jelly in the center with the cream cheese. You could also add nutella or peanut butter. Just remember that the sandwich won’t stick together as well if you have too much on the inside.

Sprinkle the French toast with toasted walnuts, pecans, or almonds.

Serve with coconut syrup and sliced bananas.

Add a few sliced strawberries to the cream cheese mixture.

Serve it simple – with just a drizzle of maple syrup!

More Breakfast Recipes

Strawberry Pancakes
Kolaches Recipe
Waffle Recipe
Monkey Bread
Chocolate Waffles
French Toast Cups

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Stuffed French Toast

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Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6 servings

Course: Breakfast

Cuisine: American

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This Stuffed French Toast will make you never want to go back to normal French toast again! Two slices of bread are stuffed with a sweet cream cheese mixture, dipped in an egg mixture, then cooked until golden and delicious. Top with fresh berries and whipped cream, and you have the most indulgent breakfast, perfect for a special morning or for a special treat.

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Ingredients

Cream Cheese Filling:

• ▢ 6 oz cream cheese at room temperature
• ▢ 1/3 cup powdered sugar
• ▢ 1 teaspoon vanilla extract

French Toast:

• ▢ 4 eggs
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 cup half and half
• ▢ 1 teaspoon vanilla extract
• ▢ 12 slices bread see notes
• ▢ 3 tablespoons butter
• ▢ Toppings: optional
• ▢ Sliced strawberries
• ▢ Whipped cream
• ▢ Powdered sugar
• ▢ Maple syrup

Instructions

• Combine the cream cheese, powdered sugar, and vanilla in a large bowl. Beat with an electric mixer until smooth and creamy. Set aside.
• Add the eggs to a shallow dish. (I like to use a pie plate.) Sprinkle with the cinnamon, then whisk until the eggs are completely broken down. Add the half and half and vanilla and whisk until combined.
• Set out 6 slices of the bread. Divide the cream cheese filling into 6 equal portions and spread one portion onto each of the 6 slices of bread. Place a second piece of bread on top of each, creating a sandwich with the cream cheese filling.
• Melt the butter in a skillet or on a griddle. (If you can’t fit all 6 of the servings of French toast in the skillet or griddle at a time, cook in batches, saving some of the butter for each batch.)
• Keeping the bread together, dip completely on all sides into the egg mixture, letting any excess drip off. Place on the hot griddle and cook until browned on the first side 2-3 minutes. Once browned, flip it over and cook the second side, another 2-3 minutes. Repeat until all of the French toast has been cooked.
• To serve, sprinkle with powdered sugar and top with fresh strawberries. Serve warm.

Recipe Notes:

NOTES: You can use many different kinds of bread. My favorite is brioche, but Texas toast or regular sandwich bread work well, too. The sturdier the bread is (like a French bread), the more egg mixture it will soak up. The more delicate the bread, the less it will soak up.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Counts were figured using brioche bread. Nutrition information does not include any of the toppings.

Nutrition Information

Serving: 1stuffed french toast, Calories: 503kcal (25%), Carbohydrates: 45g (15%), Protein: 12g (24%), Fat: 30g (46%), Saturated Fat: 16g (100%), Polyunsaturated Fat: 8g, Cholesterol: 207mg (69%), Sodium: 447mg (19%), Fiber: 1g (4%), Sugar: 18g (20%)

Keywords: french toast, stuffed french toast