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Cream Cheese Stuffed French Toast

Two halves of stuffed french toast filled with cream cheese and jam, topped with cranberries and powdered sugar.
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This recipe delivers a decadent, creamy breakfast centerpiece perfect for weekend brunch or special occasions. We simplify the process to ensure you get a golden, crispy exterior and a warm, gooey sweet cream cheese center.

Ingredients

Scale
  • 8 thick slices brioche or challah bread
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup milk (whole or 2%)
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • Butter or cooking spray for the griddle
  • Powdered sugar, for dusting
  • Fresh berries, for topping
  • Maple syrup, for serving

Instructions

  1. Prepare the filling: In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy. Set aside.
  2. Assemble the sandwiches: Take one slice of bread and spread half of the cream cheese mixture evenly over one side. Place a second slice of bread on top to form a sandwich. Repeat with the remaining bread and filling.
  3. Seal the edges: Gently press the edges of each sandwich together with your fingers or the back of a fork to help seal the filling inside.
  4. Prepare the custard: In a shallow dish, whisk together the egg, milk, cinnamon, and salt until well combined.
  5. Soak the toast: Quickly dip each stuffed sandwich into the egg custard mixture, turning once to coat both sides lightly. Avoid soaking too long, as the bread can become soggy.
  6. Cook the French toast: Heat a large griddle or non-stick skillet over medium heat and melt a small amount of butter or spray with cooking spray. Place the stuffed toast on the hot surface.
  7. Grill until golden brown: Cook for 3 to 4 minutes per side, pressing down gently with a spatula, until the exterior is golden brown and crispy. Adjust heat as needed to cook through without burning.
  8. Serve immediately: Transfer the cooked French toast to plates. Dust generously with powdered sugar and serve with fresh berries and maple syrup.

Notes

  • Use thick-cut bread like brioche or challah for the best structure to hold the creamy filling.
  • For a make-ahead option, assemble the sandwiches and refrigerate them overnight. Dip them in the custard mixture just before cooking.
  • To achieve a crispier exterior, use a combination of butter and a small amount of oil on the griddle.

Nutrition

Find it online: https://dishicious.com/stuffed-french-toast-cream-cheese-brunch-hack/