Stuffed French Toast with Cream Cheese Filling
By Ethan Parker
Prep
15 min
Cook
15 min
Total
30 min
Servings
4
Level
Easy
Stuffed French toast is a 30-minute dish made with cream cheese filling between slices of brioche or challah bread. I make stuffed French toast when I want something more filling than French toast but don't have time to cook. Breads cook quickly on the stovetop, and the cream cheese filling warms (my favorite part).
Start with 1-inch-thick bread. Use a serrated knife to cut a pocket in the bread, not removing completely. Mix filling ingredients well to ensure they will coat the bread without falling through while keeping the bread intact. I apply slight pressure when coating bread slices with filling. Do not overfill the pocket; filling is likely to run out into the pan and char before the bread is cooked. Layers of sandwich filling may separate in the egg custard.
A shallow custard dish is large enough to accommodate a slice of streusel bread with filling. It's also easier to dip both sides of the bread with filling into a shallow dish. I prepare only the number of slices that will fit in a frying pan. Provide sliced bread with hot filling and a topping of maple syrup or fresh fruit or powdered sugar while serving.
Use a large nonstick skillet or griddle so you don't need to cook multiple layers of bread. Use a pie dish to turn filled bread slices without crushing them. The filling will stay in place when you use a pie dish.
What makes this special
- Thirty minutes is the amount of time needed for this job, so you can have hot breakfast items but not have to spend the rest of the morning working.
- The filling can be made in one medium bowl, and the custard needs just a shallow pan.
- A standard-size nonstick skillet or griddle is suitable for cooking. You don't need any special breakfast cookware.
- Eight slices equal four servings, so this recipe serves several people.
- The pockets keep the center contained as you poach the bread in custard and put it in the pan.
- Use regular whole milk for this recipe. Use heavy cream for a richer flavor.
Ingredients
- •8 oz cream cheese (softened to room temperature)
- •¼ cup powdered sugar
- •1 tsp vanilla extract
- •8 slices brioche or challah bread (cut 1-inch thick, preferably day-old)
- •3 large eggs
- •¾ cup whole milk (or use heavy cream for extra richness)
- •1 tsp ground cinnamon
- •salt (a pinch)
- •2 tbsp butter (for cooking)
- •maple syrup (for serving)
- •fresh berries (for serving)
- •powdered sugar (for serving)
Instructions
- 1
Beat the softened cream cheese, powdered sugar, and vanilla extract in a medium bowl with an electric mixer, or whisk vigorously, until smooth and spreadable.
- 2
Use a sharp serrated knife to cut a pocket into the side of each bread slice without cutting all the way through. Spoon about 2 to 3 tablespoons of filling into each pocket and gently press the bread to spread it.
- 3
Whisk the eggs, whole milk, cinnamon, and a pinch of salt in a shallow dish wide enough to hold a slice of bread.
- 4
Dip one stuffed slice at a time in the custard for about 15 to 20 seconds per side, without soaking it until saturated.
- 5
Melt 1 tablespoon of butter in a large non-stick skillet or on a griddle over medium heat. Cook 2 to 4 slices at a time for 3 to 4 minutes per side, until golden brown and crisp and the filling is heated through.
- 6
Serve immediately with maple syrup, fresh berries, and a dusting of powdered sugar.
FAQ
Nutrition (per serving)
Calories
580
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
