Stuffed French Toast
This stuffed French toast recipe is an intoxicating combination you will have to taste to believe! Thick slices of bread are slathered with sweet cream cheese, layered with sugar kissed strawberries, dipped in a cinnamon laced egg mixture then pan fried until golden, buttery, soft and crispy then dusted with powdered sugar. This cream cheese stuffed French toast is perfect for brunch, special occasion breakfasts or just a fun Sunday morning treat! Best of all, the French toast can be stuffed ahead of time so you’re just a dip and a sizzle away from mouthfuls of heavenly stuffed French toast.
Servings 5 -6 Stuffed French Toast Sandwiches
Cream Cheese Filling
- 8 ounces (1 pkg) cream cheese, softened
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 3/4 cup powdered sugar, plus more for topping
- 2 teaspoons vanilla extract
- 8 ounces (1 heaping cup) strawberries, thinly sliced
- 3 tablespoons granulated sugar
- 10-12 slices stale brioche sliced 3/4-inch thick -see notes (may also use challah, Texas Toast or thick cut sturdy bread)
- 4 eggs
- 1 cup half and half (may sub whole milk)
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil, divided
- 6 tablespoons butter, divided
Toppings (any of the following)
- powdered sugar, fresh berries, syrup, whipped cream, etc.
Strawberries: Add sliced strawberries to a bowl and stir in 3 tablespoons sugar. Let stand for 10 minutes or so to macerate (soften and release their juices).
Cream Cheese Filling: Add filling ingredients to a large mixing bowl. Beat with a hand-held mixer until smooth; set aside.
French toast: Add eggs, half and half, cinnamon and vanilla together in a shallow dish and whisk until thoroughly combined; set aside near the stove.
Assemble: Spread a thick layer of cream cheese filling on one side of sliced bread, leaving ¼-inch border all around. Arrange strawberries in an even layer on top of the cream cheese. Spread another layer of cream cheese on a new slice of bread and place it on top of the strawberries (cream cheese side down) to form a sandwich. Repeat to make 5-6 sandwiches total.
Cook: Melt 2 tablespoons butter in a large nonstick skillet or well seasoned cast iron skillet over medium heat along with 1 teaspoon vegetable oil. Dip one sandwich into the egg mixture and turn to evenly coat (see notes on soaking times), let excess drip off then transfer to the skillet. Repeat with a second sandwich. Cook for 2-3 minutes per side, or until golden brown and crispy on each side. Repeat with remaining sandwiches.
Serve immediately with desired topping such as powdered sugar, syrup and fresh berries.
- To dry out bread: You can plan ahead and use 2 day old, unwrapped stale bread or dry it out yourself. To do this, fit a wire rack inside a rimmed baking sheet. Place the bread in a single layer on the rack. Bake for about 15 minutes, flipping halfway through until dry to the touch on both sides.
- Soak time: The type of bread and the fat content of your dairy will determine the soak time. Half and half is thicker than milk, so it will take a little longer to soak into the bread, whole milk is thinner, so it will take less time. Softer, less dense bread or less stale bread, will need a shorter soak in the egg mixture, just a few seconds, whereas a heartier and/or staler bread will need a little longer, up to 1 minute. No matter the combination you use, soak the bread until saturated but not soggy.
- Recipe variations: You can stuff French toast with anything! See post for all sorts of recipe idea.
- How to keep stuffed French toast warm before serving (so you can make a big batch): Transfer cooked French toast to a large baking sheet and place in the oven at 250 degrees for up to 20 minutes before serving.
How to store and reheat
- To store: Store for up to 3 days tightly covered or in an aright container in the refrigerator.
- To reheat in the microwave: The microwave is good for instant pleasure and individual pieces but you will lose any crispiness, still yummy though. To microwave, add individual slices to a microwave safe plate and microwave for 30 seconds. Continue to microwave at 20 second intervals if needed to heat through.
- To reheat in the oven: Reheating leftover stuffed French toast in the oven will yield the best texture. Line French toast in an even layer on a baking sheet and bake at 325 degrees F for 10-15 minutes or until warmed through, flipping half way through.
- To reheat in the air fryer: Preheat your air fryer to 350 degrees. Cook French toast for 2-3 minutes or until completely heated through.
How to freeze
You can freeze this stuffed French toast recipe before dipping in the egg mixture or after cooking. To freeze before dipping, make the sandwiches, wrap individual sandwiches in several layers of plastic wrap then place in a freezer size bag and squeeze out excess air. When ready to serve, thaw the sandwiches on the counter for at least 30 minutes, then make as directed.
Freeze cooked French toast in the same manner. Cooked sandwiches don’t need to be thawed before reheating, just add a few extra minutes to the reheating instruction time.
How to Prep Ahead
This stuffed French Toast recipe can be prepped ahead so all you have to do is batter and cook the next morning. To prep ahead, stuff the bread with cream cheese and strawberries and wrap each "sandwich" in plastic wrap. Store in a single layer (so the filling doesn't squeeze out) in the refrigerator. Whisk up the egg mixture and store in an airtight container in the refrigerator; whisk again before using. When ready to make, set the sandwiches and egg mixture on the counter for 30 minutes before proceeding to cook.