Stuffed French Toast
User Reviews
5
Stuffed French Toast
Description
This recipe uses a softened cream cheese filling sweetened with powdered sugar and enhanced with vanilla extract, which is spread thickly between slices of thick, sturdy bread like Texas Toast. The bread sandwiches are dipped in an egg mixture flavored with cinnamon and vanilla, which creates a spiced, custardy coating during cooking. Cooking on a buttered griddle over medium-low heat allows the toast to cook thoroughly without burning, producing a crispy outside and warm, creamy filling.
Once cooked, the stuffed French toast is cut on the diagonal and served with toppings such as fresh berries, powdered sugar, maple syrup, or whipped cream for extra flavor and texture. This is suitable for a filling breakfast or special brunch.
Thicker breads, especially slightly stale ones, hold the filling well without falling apart. The recipe supports make-ahead preparation by assembling and freezing before cooking. Leftovers can be reheated in a low oven to maintain crispness.
Ingredients
Filling
- 8 oz cream cheese softened
- ⅓ c. powdered sugar
- 1 tsp vanilla extract
French Toast
- 12 lices Texas toast or thick cut sturdy bread
- 4 egg
- 1 c. milk whole
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 3 Tbsp butter
- maple syrup toppings, fresh berries
- berries
- powdered sugar
- Whipped Cream
Instructions
- 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.
Notes
- Use thick, sturdy breads like Texas Toast, French, Brioche, or Italian loaf, ideally a day or two old for better structural integrity.
- For variation, add orange zest to the egg batter or a splash of orange liqueur for a citrus twist.
- If making large batches ahead, assemble and freeze the sandwiches before dipping and cooking; thaw overnight in the refrigerator before use.
- Reheat leftovers in a preheated 250°F oven on a baking sheet for about 10 minutes, flipping halfway, to restore crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Calories | 582kcal | 29% |
| Carbohydrates | 51g | 17% |
| Protein | 13g | 26% |
| Fat | 37g | 57% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 170mg | 57% |
| Sodium | 650mg | 27% |
| Potassium | 145mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 905IU | 18% |
| Calcium | 103mg | 10% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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