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Decadent Cream Cheese Stuffed French Toast

A thick slice of golden brown cream cheese stuffed french toast dusted with powdered sugar.
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Make this truly special breakfast centerpiece. You stuff thick bread with a sweet, creamy filling before pan-frying it to golden perfection. This recipe delivers a rich, satisfying indulgence perfect for weekend brunch.

Ingredients

Scale
  • 8 slices thick bread (Brioche or Texas Toast recommended)
  • 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
  • 2 tablespoons butter, for frying
  • Powdered sugar, for dusting
  • Maple syrup, for serving

Instructions

  1. Prepare the cream cheese 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. Prepare the bread: Take four slices of bread. Spread half of the cream cheese mixture evenly over one side of each of these four slices.
  3. Assemble the sandwiches: Place the remaining four slices of bread on top of the cream cheese-covered slices to form four sandwiches. Gently press the edges together to seal the filling inside.
  4. Prepare the batter: In a shallow dish, whisk together the egg, milk, cinnamon, and salt until fully combined.
  5. Dip the sandwiches: Dip each stuffed sandwich into the egg batter, turning to coat both sides completely. Let the bread soak for about 15 to 20 seconds per side; do not over-soak, or the bread will fall apart.
  6. Cook the French toast: Melt butter in a large skillet or griddle over medium heat. Place the stuffed sandwiches on the hot surface. Cook for 3 to 4 minutes per side, until the bread is golden brown and the filling is warm. You may need to work in batches.
  7. Serve immediately: Dust the finished French toast generously with powdered sugar and serve warm with maple syrup.

Notes

  • For a crispier exterior, use slightly stale or day-old bread.
  • If you want a fruit variation, gently fold 1/2 cup of fresh or thawed blueberries or sliced strawberries into the cream cheese mixture before stuffing.
  • You can make the cream cheese filling up to one day ahead and keep it covered in the refrigerator.

Nutrition

Find it online: https://yumdrizzle.com/cream-cheese-stuffed-french-toast/