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Stack of stuffed french toast topped with whipped cream and berries on a plate
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5 from 3 votes

Stuffed French Toast

Two hearty pieces of bread stuffed with a sweet filling and fried until golden brown and crispy. Top it with fresh berries, whipped cream and syrup!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Servings: 6
Calories: 582kcal
Author: Julie Evink



  • 8 oz cream cheese softened
  • c. powdered sugar
  • 1 tsp vanilla extract

French Toast

  • 12 slices Texas Toast or thick cut sturdy bread
  • 4 eggs
  • 1 c. whole milk
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 3 Tbsp butter
  • Toppings: maple syrup, fresh berries, powdered sugar, whipped cream


  • In a mixing bowl beat together the filling ingredients until smooth.
  • Spread a thick layer of the cream cheese filling on one side of half of the slices of Texas Toast. Top with the remaining bread slices to form a sandwich. We recommend leaving roughly a ½’’ board around the edges.
  • In a large bowl whisk together eggs, whole milk, cinnamon and vanilla; set aside.
  • In a large skillet or griddle over medium-low heat melt butter. Dip sandwiches in egg mixture, turning a few times to thoroughly coat. Let excess egg mixture drip off “sandwiches”. Place on griddle and cook for 4-5 minutes. Flip over and cook an additional 4-5 minutes or until golden brown and crispy on each side. Keep heat low to avoid burning.
  • Remove from pan and slice in half on the diagonal; place on platter, top with desired toppings and serve.


  • We recommend using a thick hearty bread like Texas Toast, French, Brioche or Italian loaf bread. Better yet if it it’s a few days old because it will have a change to firm up and it will hold up better when it’s dipped in the egg mixture.
  • If an special twist add a bit of orange zest to the batter. Go all out and use a splash of Triple Sec orange liqueur.
  • The whole milk will make this batter creamier, but what ever you have on hand will work.
  • If you are making a large batch of this for breakfast it’s easy to keep warm. Simply preheat an oven to 250 degrees. Place the it on a baking sheet after it’s been prepared and hold in the oven for up to a hour before serving.
  • These are freezer friendly. We recommend assembling the sandwiches and then freezing them before dipping them in the egg mixture. When you are ready to make them simply remove them from the freezer, bring to room temperature (we thaw in fridge overnight and let sit on the counter while we prep the rest of the recipe) then finish them according to the recipe.
  • Got leftovers? To reheat them preheat the oven to 250 degrees F, then place the it on a baking sheet and place in the oven for about 10 minutes or until heated through. We flip them half way through to make sure they are crispy on both sides!


Calories: 582kcal | Carbohydrates: 51g | Protein: 13g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 170mg | Sodium: 650mg | Potassium: 145mg | Fiber: 2g | Sugar: 20g | Vitamin A: 905IU | Calcium: 103mg | Iron: 13mg