You love french toast, but want to kick things up a notch? Well, have I got a treat for you – stuffed french toast.
I’m talking thick slices of bread, soaked in a rich custard batter.
Then stuffed to the brim with a sweet, tangy cream cheese filling.
Cooked until golden crisp on the outside but deliciously melty inside. One bite and you’ll be head over heels.
Why You Will Love This Stuffed French Toast Recipe
This stuffed french toast is simply out of this world.
For starters, the cream cheese filling is insanely good. Think sweetened cream cheese with a hint of vanilla and lemon. So rich and delicious, almost like cheesecake.
Then you’ve got the perfect french toast base – crispy edges giving way to a tender, custard-soaked interior. Stuff all that filling inside and every bite is heaven.
Soft and creamy in the center, crispy and crunchy on the outside.
Drizzle with syrup or dust with powdered sugar and wow – prepare to swoon.
Ingredients Needed to Make This Stuffed French Toast
These are the ingredients you need to make this recipe:
For the French Toast:
- 6 large eggs 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Salt
- 8 thick slices bread (brioche or challah)
- Butter or oil, for cooking
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Alternative Ingredients for/ Variation of Each Ingredient Mentioned
| Main Ingredient | Alternative |
| Eggs | 1/4 cup aquafaba per egg for vegan |
| Milk | Dairy-free milk like almond, oat or coconut |
| Cream Cheese | Dairy-free cream cheese alternative |
| Bread | Gluten-free bread or rolls |
| Butter/Oil | Vegan butter or oil for dairy-free |
Step-By-Step Instructions on How to Make This Recipe
Let’s get stuffed. Here’s how to make this tasty french toast:
1) Make cream cheese filling by mixing all filling ingredients until smooth.
2) Make custard batter by whisking together eggs, milk, vanilla, cinnamon and salt.
3) Spread a layer of filling on half the bread slices. Top with remaining bread.
4) Soak the stuffed bread in the batter for 10-15 seconds per side.
5) Cook over medium heat with butter or oil until golden brown on both sides.
6) Dust with powdered sugar and serve hot.
Expert Tips
- Use thick, sturdy bread so it doesn’t get soggy when soaked.
- Get creative with fillings like nutella, fruit, nuts, etc.
- Cook just until the filling is warm and gooey, not melted out.
- Dust with powdered sugar or maple syrup for the perfect sweet touch.
Utensils/What You Need To Make This Stuffed French Toast
These are the utensils and/or equipments you need to make this recipe:
- Mixing bowls
- Hand mixer or whisk
- Large skillet or griddle
- Wide spatula
- Butter knife or spoon for spreading filling
What to Serve with Stuffed French Toast
This indulgent stuffed french toast is a showstopper all on its own.
But you can never go wrong serving it up with some fresh berries, sliced bananas, warm maple syrup for drizzling, and a dusting of powdered sugar.
For a delicious twist, try serving it with crispy bacon or breakfast sausage patties. And to drink? Freshly brewed coffee, orange juice or a mimosa are all fantastic pairings.
Frequently Asked Questions
Can I make the filling ahead of time?
Yes, absolutely. The cream cheese filling can be made up to 3 days in advance. Just cover and refrigerate until you’re ready to assemble the french toast. Let it come to room temperature before spreading for easiest stuffing.
My bread is getting soggy when I stuff it. Any tips?
Use a really thick, sturdy bread like brioche or challah – this will help prevent sogginess. Also, try toasting the bread slices lightly before stuffing and soaking. This helps create a bit of a barrier so it doesn’t get waterlogged.
What other fillings can I use besides cream cheese?
Get creative. Other delicious sweet fillings include:
- Nutella or other nut butters
- Sweetened ricotta cheese
- Fruit compotes or jams
- Chocolate hazelnut spread
- Apple or pumpkin butter
How do I keep the filling from leaking out?
Make sure not to overstuff the bread slices – a thin layer of filling works best. You can also try crimping and sealing the edges of the stuffed bread with a fork to help contain the filling. Cooking over lower heat until the filling is warm and gooey (but not melted) also helps it stay put.
Can I make stuffed french toast ahead?
Unfortunately, this recipe is best enjoyed fresh. The bread will get soggy and the filling may leak out if made too far in advance. For the best texture, plan to stuff, soak and cook the french toast right before serving.
Stuffed French Toast
Equipment
- Mixing bowls
- Hand mixer or whisk
- Large skillet or griddle
- Wide spatula
- Butter knife or spoon
Ingredients
For the French Toast:
- 6 large eggs 1 cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 8 thick slices bread brioche or challah
- 2-3 tablespoons butter or oil for cooking
For the Cream Cheese Filling:
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Make the cream cheese filling by beating together the cream cheese, sugar, lemon juice and vanilla until smooth and combined.
- In a shallow dish or pie plate, whisk together the eggs, milk, 1 teaspoon vanilla, cinnamon and salt.
- Spread a layer of the cream cheese filling evenly over 4 of the bread slices. Top with the remaining 4 bread slices to make sandwiches.
- Working one at a time, soak the stuffed bread sandwiches in the egg mixture for 10-15 seconds per side until well saturated.
- Heat a large skillet or griddle over medium heat. Add 1 tablespoon butter or oil and swirl to coat.
- Cook the soaked stuffed french toast for 2-3 minutes per side until golden brown, adjusting heat as needed.
- Add more butter or oil between batches. Keep cooked pieces warm in a 200°F oven if needed.
- Dust with powdered sugar and serve stuffed french toast immediately with desired toppings like syrup or fruit.
Notes
- Use a nice thick bread like brioche or challah so it holds up when stuffed and soaked.
- Don’t overstuff with filling or it may leak out during cooking. A thin layer works best.
- Cook over lower heat so the filling gets warm and melty but doesn’t completely ooze out.
- Feel free to get creative with other sweet or savory fillings like nut butters, jams, or savory cheese.
- Toast bread lightly before stuffing if it’s getting too soggy when soaked.
- Keep cooked pieces warm in a 200°F oven until ready to serve.
