Make this rich, creamy, and golden-brown stuffed French toast for a special weekend breakfast or brunch centerpiece. It features a sweet vanilla cream cheese filling inside thick bread slices.
Author:Sophia Collins
Prep Time:15 min
Cook Time:15 min
Total Time:30 min
Yield:4 servings 1x
Category:Breakfast
Method:Pan Frying
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
8 slices thick-cut bread (like Brioche or Texas Toast)
8 oz cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1/4 cup milk
1/2 teaspoon ground cinnamon
Pinch of salt
2 tablespoons butter, for cooking
Optional toppings: fresh berries, maple syrup, powdered sugar
Instructions
Prepare the filling: In a small bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy.
Assemble the sandwiches: Take one slice of bread and spread half of the cream cheese mixture evenly over one side. Place another slice of bread on top to form a sandwich. Repeat with the remaining bread and filling to make four sandwiches.
Prepare the egg mixture: In a shallow dish, whisk together the egg, milk, cinnamon, and salt until combined.
Dip the sandwiches: Gently dip each side of the cream cheese sandwiches into the egg mixture, ensuring the bread is coated but not overly saturated.
Cook the toast: Melt butter in a large skillet or griddle over medium heat. Cook the stuffed French toast for 3 to 4 minutes per side, until golden brown and cooked through. Adjust heat as needed to prevent burning before the center warms.
Serve immediately: Slice the toast in half diagonally and top with your favorite toppings like berries and syrup. Find more great ideas on our Pinterest account.
Notes
Use thick bread slices; thin bread may tear when stuffed or become too soggy.
For a richer custard, substitute half the milk with heavy cream.
If you are interested in structured eating plans, look into options like keto meal plan delivery for variety.
For a make-ahead version, assemble the sandwiches and refrigerate them overnight. Dip and cook them in the morning.