Stuffed French Toast Recipe
Thick-cut brioche holds a sweetened cream cheese filling without falling apart, and a short dip in cinnamon custard (rather than a long soak) keeps the bread from turning soggy while the outside still browns properly in butter.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
Ingredients
- 8 slices brioche bread, thick-sliced
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 4 large large eggs
- 1 cup whole milk
- 1 tsp ground cinnamon
- 3 tbsp unsalted butter
- 1/2 cup maple syrup, for serving
- 1 cup fresh strawberries, sliced, for serving
Nutrition per serving
- Calories
- 669
- Protein
- 19g
- Carbs
- 52g
- Fat
- 44g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with a fork or hand mixer until smooth and no lumps remain.
- 2Spread about 2 tablespoons of the cream cheese mixture over 4 of the bread slices, spreading it to the edges. Top with the remaining 4 slices and press the edges gently to seal the sandwiches.
- 3In a shallow dish wide enough to fit a slice of bread, whisk together the eggs, milk, and cinnamon until fully combined.
- 4Heat 1 tablespoon of the butter in a large nonstick skillet or griddle over medium heat until it foams and just starts to smell nutty.
- 5Dip each sandwich into the egg mixture, holding it for about 15-20 seconds per side so the custard soaks into the bread but doesn't turn it soggy, then let the excess drip off.
- 6Place the soaked sandwiches in the skillet and cook for 3-4 minutes per side, until deep golden brown and the center feels warm when pressed. Add more butter to the pan between batches as needed.
- 7If the outside is browning faster than the center is heating through, lower the heat slightly and extend the cooking time by a minute or two per side.
- 8Transfer to plates, dust with powdered sugar, and serve immediately with maple syrup and sliced strawberries.
Tips & variations
- Slightly stale or day-old brioche holds up better than fresh, soft bread, since it absorbs the custard without disintegrating.
- Swap the plain cream cheese filling for a version mixed with 2 tablespoons of fruit preserves, Nutella, or mashed banana for a different flavor.
- If sandwiches brown too quickly outside while the center stays cold, finish them on a 300°F (150°C) baking sheet for 5 minutes to heat through without burning the crust.
- For a crowd, keep cooked sandwiches warm on a wire rack set over a baking sheet in a 200°F (95°C) oven while finishing the rest.
Storage & reheating
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or dry skillet over medium-low heat for a few minutes per side to recrisp the outside; microwaving will make the crust soft and the filling can turn runny.
Tips from the Tulo kitchen
- Weigh down the sandwiches slightly with a spatula for the first minute in the pan so the bread makes full contact and browns evenly.
- Bring the cream cheese to true room temperature before mixing; cold cream cheese leaves lumps that tear through the bread when spreading.
FAQ
Can I make stuffed french toast ahead of time?
Assemble the sandwiches and mix the custard up to a day ahead, storing them separately in the fridge, then dip and cook just before serving so the bread doesn't turn soggy sitting in the egg mixture.
What bread works best for stuffed french toast?
Thick-cut brioche, challah, or Texas toast work best because they're sturdy enough to hold a filling and dense enough to soak up custard without falling apart.
Why does the filling leak out while cooking?
This usually means the sandwich wasn't sealed well at the edges or the bread was cut too thin; press the crusts together firmly after filling and use bread at least 3/4 inch thick.
Can I freeze stuffed french toast?
Yes. Cool cooked sandwiches completely, wrap individually in plastic wrap, and freeze for up to 1 month. Reheat from frozen in a 350°F (175°C) oven for about 12 minutes.
