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Stuffed French Toast Recipe
John

Stuffed French Toast Recipe with Cream Cheese

Thick slices of golden french toast stuffed with a sweet cream cheese filling. This easy breakfast recipe features crispy edges and a creamy center, perfect for weekend brunch or special occasions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces cream cheese softened to room temperature
  • 3 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • 8 slices thick-cut bread Texas toast or brioche
  • 4 large eggs
  • 1/2 cup whole milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter for cooking
  • fresh berries, maple syrup, and whipped cream for serving

Equipment

  • Large skillet or griddle
  • Mixing bowls
  • Whisk
  • Hand mixer or stand mixer
  • Shallow dish for dipping

Method
 

  1. In a medium bowl, beat together softened cream cheese, powdered sugar, and vanilla extract using a hand mixer until completely smooth and spreadable with no lumps remaining.
  2. In a shallow bowl, whisk together eggs, milk, granulated sugar, and cinnamon until well combined and the sugar is dissolved.
  3. Spread a generous layer (about 2 tablespoons) of the cream cheese mixture onto one slice of thick-cut bread. Top with another slice to create a sandwich, pressing the edges together gently.
  4. Dip each cream cheese sandwich into the egg mixture, coating both sides thoroughly but not soaking for more than 10 seconds per side.
  5. Heat butter in a large skillet or griddle over medium heat until melted and foaming.
  6. Place the dipped sandwiches onto the hot skillet and cook for 3 to 4 minutes per side, or until golden brown and crispy on the outside with the cream cheese warmed through.
  7. Remove from heat and serve immediately topped with fresh berries, a dusting of powdered sugar, maple syrup, and whipped cream.

Notes

  • Make sure cream cheese is at room temperature for easy mixing. Let it sit out for 30 minutes before starting.
  • Use thick-cut bread like Texas toast or brioche. Regular sandwich bread is too thin and will tear.
  • Don't oversoak the bread in the egg mixture or it will become soggy.
  • Cook over medium heat to ensure the inside warms through while the outside crisps up.
  • Keep finished pieces warm in a 200-degree oven while cooking remaining batches.
  • Day-old bread works best as it absorbs less liquid and maintains better structure.