Stuffed French Toast Recipe
Stuffed french toast is made with thick slices of buttery bread soaked in a rich vanilla custard, filled with a sweetened cream cheese filling, fried to golden perfection. The filled french toast can be topped with freshly whipped cream, maple syrup and berries for the perfect easy and decadent breakfast or brunch treat.
Equipment
- 1 large pan or griddle
Ingredients
Cream Cheese Filling
- 8 oz. (226 g) cream cheese, room temperature
- ½ cup (60 g) powdered sugar
- 1 tablespoon (15 ml) vanilla extract
French Toast
- 12 slices thick buttery bread about 1 pound (454 g)
- 4 large eggs, room temperature
- 1 cup (240 ml) whole milk, room temperature
- ¼ cup (50 g) granulated sugar
- ¼ cup (30 g) all purpose flour, optional
- 2 teaspoons (10 ml) vanilla extract
- 1 teaspoon ground cinnamon, optional
- 4 tablespoons, (57 g) unsalted butter or oil for frying, as needed
Instructions
- Allow slices of brioche bread to sit out, uncovered, overnight to help dry out the bread. If the bread is still soft and fresh, arrange the slices of brioche bread on a lined baking sheet. Bake the slices in a 300 F (149 C) oven for about 15 minutes.
- Make the cream cheese filling by mixing the room temperature cream cheese with powdered sugar and vanilla until smooth and well combined.8 oz. (226 g) cream cheese, room temperature, ½ cup (60 g) powdered sugar, 1 tablespoon (15 ml) vanilla extract
- Spread a large dollop in the center of half of the stale bread. Leave a small border without cream cheese around the edges of the bread. Top the pieces of bread with cream cheese filling with the remaining half of the stale bread.12 slices thick buttery bread
- In a large mixing bowl whisk in the eggs, milk, sugar, flour, vanilla extract and ground cinnamon until smooth and well combined.4 large eggs, room temperature, 1 cup (240 ml) whole milk, room temperature, ¼ cup (50 g) granulated sugar, ¼ cup (30 g) all purpose flour, optional , 2 teaspoons (10 ml) vanilla extract , 1 teaspoon ground cinnamon, optional
- Add 1 tablespoon of butter to the pan or griddle. Heat the pan over medium heat until the butter fully melts and begins to sizzle. Swirl the butter around the pan to fully coat the bottom of the pan.4 tablespoons, (57 g) unsalted butter or oil for frying, as needed
- Dip each side of filled french toast bread in the vanilla custard right before frying on the skillet or griddle. Place 2 - 4 cream cheese stuffed french toast “sandwiches” onto the hot pan. Fry one side for 3 - 4 minutes or until the toast is golden brown. Flip the toasted french toast and repeat frying on the other side for 3 - 4 minutes or until golden brown. Transfer the french toast to a serving plate or lined baking sheet.
- When its time to serve the stuffed french toast, top the slices with a light dusting of powdered sugar, a large dollop of whipped cream and fresh strawberries. If you would like, heat up maple syrup to serve alongside the cream cheese french toast.
Notes
Serve: To serve the cream cheese stuffed french toast as shown in the recipe, top with powdered sugar, freshly whipped cream, maple syrup and fresh strawberries.
Store: Fully cool the cream cheese filled french toast. Individually wrap each french toast “sandwich” and transfer the toast to an airtight container to store in the fridge for up to 3 - 4 days.
See the Storage section of the blog post to learn how to make this french toast recipe ahead of time and how to freeze for later.
For other topping or filling suggestions see the Variations section of the blog post.
Tip: Flour may seem a bit unusual to add to the custard in this french toast recipe. However, adding flour to the custard gives the bread a lovely, crisp exterior when fried in the butter. Keep if you perfer or omit if not.
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