5 from 26 votes
Cream Cheese Stuffed French Toast
This Cream Cheese Stuffed French Toast bake layers fresh sandwich bread soaked in an egg mixture with a sweetened cream cheese filling baked until golden and puffed. The assembly creates a custardy interior with a rich, slightly tangy cream cheese center, accented by a crunchy sugary topping. Optional macerated strawberries add a fresh fruit component to complement the baked toast's texture and flavor.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
6
- 8
Calories:
355 kcal
Course:
Breakfast, Brunch
Ingredients
- butter , for greasing
Cream Cheese Filling
- 250 g / 8oz cream cheese , at room temperature
- 1/3 cup sugar (white)
- 1 tsp vanilla extract
- 1 egg
- 2 tbsp lemon juice
Egg Mixture
- 4 egg
- 3/4 cup + 2 tbsp milk (low fat or full fat)
- 3 tbsp sugar (white)
- Pinch salt
French Toast Bake
- 12 sandwich bread crusts removed) (Note 1, fresh slices
- 2 tbsp butter , diced (optional) (Note 2)
- 2 tbsp brown sugar (optional) (Note 2)
Macerated Strawberries (optional - Note 3)
- 1 punnet strawberries , sliced
- 1 tbsp sugar
Instructions
- Preheat oven to 180C/350F. Generously butter a 10cm x 21cm / 4" x 8" loaf tin
- Make Cream Cheese Filling - beat (or mix) the cream cheese, sugar and vanilla until combined. Then add the egg and lemon juice, then beat/mix until smooth, light and fluffy.
- Whisk the Egg Mixture ingredients together in a large bowl.
- Dip 2 slices of bread into the Egg Mixture. Because you're using fresh bread, it should soak through with egg mixture pretty quickly.
- Line the base of the loaf tin with the egg dipped bread. Cut bread if necessary to fill in gaps. Repeat twice more so you have 3 layers of egg dipped bread.
- Spread all the Cream Cheese filling over the bread. Then top with two more layers of egg-dipped bread.
- Dot surface with butter and scatter over the sugar.
- Bake for 40 minutes until golden and puffed. Check at 30 minutes - if the top is already dark golden, then cover loosely with foil and return to the oven to finish baking (this is what I did).
- Allow to rest for 15 minutes in the tin before turning out onto a cooling rack to rest for a further 5 minutes.
- To serve, topped with Macerated Strawberries.
Cup of Yum
Macerated Strawberries
- Combine strawberries and sugar in a bowl and set aside to "sweat" for at least 20 minutes.
Notes
- Use fresh sandwich bread to allow quick soaking of the egg mixture and proper layering for five total layers.
- The sugar and butter topping is optional but adds a crunchy, sweet crust to the bake.
- Macerated strawberries serve as a flavorful garnish but are not necessary for enjoyment.
- Baking time may require covering with foil if browning happens too soon; check and adjust as needed.
Nutrition Information
Serving
180g
Calories
355cal
(18%)
Carbohydrates
42.5g
(14%)
Protein
9.9g
(20%)
Fat
17.4g
(27%)
Saturated Fat
9.1g
(46%)
Cholesterol
143mg
(48%)
Sodium
382mg
(16%)
Potassium
169mg
(4%)
Fiber
1.4g
(6%)
Sugar
23g
(46%)
Vitamin A
650IU
(13%)
Vitamin C
25.6mg
(28%)
Calcium
230mg
(23%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 6 - 8
Amount Per Serving
Calories 355
% Daily Value*
| Serving | 180g | |
| Calories | 355cal | 18% |
| Carbohydrates | 42.5g | 14% |
| Protein | 9.9g | 20% |
| Fat | 17.4g | 27% |
| Saturated Fat | 9.1g | 46% |
| Cholesterol | 143mg | 48% |
| Sodium | 382mg | 16% |
| Potassium | 169mg | 4% |
| Fiber | 1.4g | 6% |
| Sugar | 23g | 46% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 25.6mg | 28% |
| Calcium | 230mg | 23% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.