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.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 503kcal

Author Deborah Harroun

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.

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