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Cream Cheese Stuffed French Toast
Flona

Cream Cheese Stuffed French Toast

Thick slices of sweet, egg-soaked bread cooked until golden and crispy around the edges, stuffed with a sweet cream cheese filling. This Cream Cheese Stuffed French Toast is perfect for brunch or a fun breakfast treat any morning!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 people
Course: Breakfast, Brunch
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces cream cheese softened to room temperature
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 12 slices Texas Toast or thick-cut bread
  • 4 large eggs
  • 1/2 cup whole milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons butter for cooking
  • warm maple syrup
  • fresh strawberries sliced
  • powdered sugar for dusting
  • whipped cream
  • fresh berries

Equipment

  • Medium mixing bowl
  • Electric hand mixer or stand mixer
  • Shallow dish or pie plate
  • Whisk
  • Large skillet or griddle
  • Wide spatula
  • Rubber spatula
  • Measuring cups and spoons

Method
 

  1. Make Cream Cheese Filling: In a medium bowl, beat softened cream cheese with electric mixer for 1 minute until completely smooth. Add powdered sugar and vanilla extract, beating another 30-45 seconds until mixture is smooth and spreadable. Set aside.
  2. Assemble Sandwiches: Lay out 12 slices of Texas Toast. Spread about 2 tablespoons cream cheese filling evenly over one side of 6 slices, going all the way to edges. Top each with remaining bread slices to form 6 sandwiches.
  3. Prepare Custard: In shallow dish, whisk together eggs, milk, sugar, cinnamon, and vanilla until completely uniform with no streaks.
  4. Cook French Toast: Heat large skillet over medium heat and add 1 tablespoon butter. Dip one sandwich in egg custard for 5-10 seconds per side to coat. Place in skillet and cook 3-4 minutes per side until deep golden brown.
  5. Continue Cooking: Transfer cooked French toast to serving plate or keep warm in 200°F oven. Repeat dipping and cooking with remaining sandwiches, adding more butter to skillet between batches as needed.
  6. Serve: Serve immediately while hot, topped with your choice of powdered sugar, maple syrup, fresh berries, whipped cream, or other desired toppings.

Notes

  • Room Temperature Cream Cheese: Let cream cheese sit unwrapped for 30 minutes before mixing for smooth, lump-free filling.
  • Day-Old Bread Best: Slightly stale bread absorbs custard better without becoming soggy. Fresh bread can be dried slightly in low oven.
  • Don't Oversoak: Quick 5-10 second dip per side is sufficient—oversaturated bread will fall apart.
  • Medium Heat: Cook over medium heat to warm interior while browning exterior without burning.
  • Spread to Edges: Spread cream cheese filling all the way to edges so every bite contains filling.
  • Keep Warm: Keep finished French toast in 200°F oven while cooking remaining batches.
  • Storage: Refrigerate leftovers up to 3 days. Freeze cooked French toast up to 2 months.
  • Make Ahead: Assemble sandwiches up to 24 hours ahead and refrigerate. Make filling up to 3 days ahead.