Stuffed French Toast

This stuffed French toast boasts a golden brown crispy outer layer, a cinnamony, custardy bread, and a fruity cream cheese filling that is ridiculously delicious. This is the perfect breakfast or brunch recipe for special occasions and relaxed weekends at home.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 8

Total Time 18

Servings

Calories 569kcal

Author Imma

Ingredients

8 ounces (225g) cream cheese
¼ cup (25g) powdered sugar
¼ cup (42g) strawberries, diced (plus more for serving)
1 cup (240ml) milk
4 eggs
1 teaspoon (5ml) vanilla extract
½ teaspoon (1.5g) cinnamon
¼ teaspoon (1.5g) salt
12 slices brioche bread (one loaf)
3 tablespoons (42g) butter

Instructions

In a medium mixing bowl, combine cream cheese, powdered sugar, and diced strawberries. Mix until thoroughly combined and set aside.
Add the milk, eggs, vanilla extract, cinnamon, and salt to another large mixing bowl. Using a whisk, combine everything.
Spread a thick layer of cream cheese strawberry mixture on one side of 6 slices of brioche, then top each one with another of the remaining 6 slices of bread, forming a sandwich.
Melt ½ tablespoon of butter in a non-stick skillet over medium heat.
Dip the brioche sandwich in the egg mixture, dredging it on both sides so it's coated in the batter.
Immediately transfer it from the bowl to your skillet. Then cook for 3-4 minutes, or until the edges become golden brown, flip and cook on the other side for an additional 3-4 minutes.
Repeat the process with the remaining 5 sandwiches.
Remove from heat and serve with extra strawberries, maple syrup, and powdered sugar if desired.

Notes

The drier your bread, the better. That way, it gets custardy but not soggy. It also crisps up better on the outside. If you have fresh bread on hand, stale it up a little by placing slices in the oven for about 15 minutes at 300℉/150℃.
Keep your stuffed French toast from oozing by leaving a border around the cream cheese filling of plain dry bread before you fry. If you spread it from edge to edge, you will get some leakage.
Ensure your frying pan is sufficiently hot before putting the French toast in the pan. But not too hot so your butter doesn't burn, and your stuffed French toast cooks super fast on the outside without warming the inside. Medium is good.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition