Make this decadent cream cheese stuffed French toast for a rich, creamy center encased in golden, crispy bread. It is an easy recipe perfect for an indulgent weekend brunch.
Author:charliehayes
Prep Time:15 min
Cook Time:15 min
Total Time:30 min
Yield:4 servings 1x
Category:Brunch
Method:Pan Frying
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
8 thick slices brioche or challah bread
8 oz cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1/4 cup milk
1/2 teaspoon ground cinnamon
2 tablespoons butter, for cooking
Powdered sugar, for dusting
Maple syrup, for serving
Instructions
In a small bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy. This is your homemade french toast filling.
Take one slice of bread and spread half of the cream cheese mixture evenly over one side. Top with a second slice of bread, forming a sandwich. Repeat with the remaining bread and filling.
In a shallow dish, whisk together the egg, milk, and cinnamon to create the custard mixture.
Dip each stuffed sandwich into the egg mixture, coating both sides quickly. Do not soak the bread too long, as it will become soggy.
Melt butter in a large skillet or griddle over medium heat.
Cook the stuffed French toast for 3 to 4 minutes per side, until the exterior is golden brown and crispy and the filling is warm. Adjust heat as needed to prevent burning.
Slice the stuffed French toast in half diagonally.
Dust with powdered sugar and serve immediately with maple syrup.
Notes
Use thick-cut bread like brioche or Texas toast for the best structure to hold the filling.
For a make ahead breakfast casserole option, assemble the sandwiches, dip them in the custard, place them in a greased baking dish, cover, and refrigerate overnight. Bake in the morning at 375°F (190°C) for 25-30 minutes.
Add a few fresh strawberries or blueberries between the cream cheese and the top slice of bread before sealing for a berry stuffed french toast variation.