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Stuffed French Toast

Stuffed French Toast

iamwinfred
This Stuffed French Toast features thick slices of brioche hugging a creamy, sweetened cream cheese and fresh strawberry filling, dipped in a rich cinnamon egg custard, and pan-fried to golden perfection. Ready in under 30 minutes, it delivers restaurant-quality results with simple pantry staples — crispy on the outside, luscious and creamy on the inside.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 servings
Calories 520 kcal

Equipment

  • Large nonstick skillet or griddle 12 inches recommended
  • Medium mixing bowl For the cream cheese filling
  • Shallow baking dish or wide bowl 9x13 inch works well; for the egg custard dip
  • Hand mixer or stand mixer To beat cream cheese smooth; stand mixer should use paddle attachment
  • Spatula Wide spatula recommended for flipping without breaking the sandwich
  • Cutting board
  • Sharp knife
  • Offset spatula or butter knife For spreading the cream cheese filling
  • Measuring cups and spoons
  • Fine-mesh sieve (optional) for dusting powdered sugar

Ingredients
  

For the Cream Cheese Filling

  • 8 oz cream cheese 226g; softened to room temperature
  • 3 tbsp powdered sugar
  • 1 tsp pure vanilla extract
  • 1/2 cup fresh strawberries about 6–8 medium strawberries, finely diced into 1/4-inch pieces

For the Egg Custard

  • 3 large eggs
  • 1/2 cup whole milk 120ml
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1 tsp pure vanilla extract
  • salt pinch

For the French Toast

  • 8 thick slices brioche bread or Texas toast; about 3/4 to 1 inch thick
  • 2 tbsp unsalted butter 28g; for the pan

For Serving (Optional)

  • maple syrup for drizzling; Grade A Dark Robust recommended
  • powdered sugar for dusting
  • fresh strawberries sliced, for garnish
  • whipped cream optional, for serving

Instructions
 

  • Remove cream cheese from the refrigerator at least 30 minutes before cooking. Rinse, dry, hull, and finely dice strawberries into 1/4-inch pieces and set aside.
  • Beat softened cream cheese with a hand mixer on medium speed for 60 seconds until smooth, then add powdered sugar and vanilla and beat another 30–45 seconds until fluffy. Gently fold in diced strawberries with a rubber spatula and set aside.
  • In a shallow baking dish, whisk together eggs, whole milk, granulated sugar, cinnamon, vanilla, and a pinch of salt until fully combined, uniform in color, and slightly frothy.
  • Spread 2–3 tablespoons of cream cheese filling across one bread slice all the way to the edges, then press a second slice firmly on top. Repeat to form 4 stuffed sandwiches total.
  • Preheat a large nonstick skillet or griddle over medium heat for 2 minutes, then melt 1 tablespoon of butter, tilting the pan to coat the surface — butter should bubble gently but not brown.
  • Soak each sandwich in the egg custard for 20–25 seconds per side, then lift and let excess custard drip off for a few seconds before placing in the pan.
  • Cook undisturbed for 2.5–3 minutes per side over medium heat until deep golden brown, then transfer to a plate and tent with foil to keep warm. Add remaining butter before each new batch.
  • Serve whole or cut diagonally to reveal the filling; dust with powdered sugar, drizzle with warm maple syrup, and top with fresh strawberry slices and whipped cream if desired.

Notes

  • Use day-old or slightly stale bread — it absorbs custard without getting soggy and holds the filling better than fresh bread.
  • Always soften cream cheese at room temperature for at least 30 minutes before mixing; cold cream cheese will be lumpy no matter how long you beat it.
  • Keep heat at medium, not high — this ensures the filling warms through and the inside is done before the outside over-browns.
  • Soak bread for only 20–25 seconds per side; over-soaking causes the bread to fall apart and results in a soggy texture.
  • Dry strawberries thoroughly after washing — excess moisture makes the filling runny. Pat them dry before dicing.
  • Use a wide spatula when flipping to support the entire sandwich and prevent it from breaking apart.
  • Make-ahead tip: Assemble the sandwiches the night before, cover, and refrigerate. Prepare the custard fresh in the morning, then dip and cook as usual.
  • Storage: Cool completely and refrigerate in an airtight container with parchment between layers for up to 3 days, or freeze individually wrapped for up to 2 months.
  • Reheat in a 350°F (175°C) oven for 8–10 minutes to preserve the crispy crust; avoid reheating in a toaster as the filling can leak.
  • Fruit swaps: Use blueberries, diced peaches, or raspberries in place of strawberries. Avoid frozen fruit — it releases too much moisture into the filling.

Nutrition

Serving: 1ServingCalories: 520kcalCarbohydrates: 52gProtein: 14gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 210mgSodium: 390mgPotassium: 220mgFiber: 2gSugar: 20gVitamin A: 18IUVitamin C: 20mgCalcium: 12mgIron: 14mg
Keyword brioche french toast, cream cheese french toast, easy brunch recipe, strawberry french toast, stuffed french toast
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