Go Back
A stack of two slices of stuffed french toast on a white plate, cut to show the cream cheese filling, with syrup being poured over.

Stuffed French Toast Recipe (Easy & Foolproof)

This stuffed french toast recipe features thick slices of brioche with a warm, tangy cream cheese filling, griddled to golden-brown perfection. It's a foolproof guide to a decadent, restaurant-quality brunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings (8 slices)
Course: Breakfast, Brunch
Cuisine: American
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

For the Cream Cheese Filling:
  • 8 ounces block-style cream cheese softened to room temperature
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
For the French Toast:
  • 8 slices thick-cut brioche or challah bread about 1-inch thick, preferably day-old
  • 4 large eggs
  • 3/4 cup whole milk or half-and-half for extra richness
  • 1 teaspoon ground cinnamon
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter plus more for serving
  • 1 tablespoon neutral oil like canola or vegetable (optional)
For Serving (Optional):
  • Powdered sugar for dusting
  • Maple syrup for serving
  • Fresh berries for serving

Equipment

  • 1 Large non-stick skillet or griddle
  • 1 Shallow dish (like a pie plate)
  • 1 Whisk
  • 1 Spatula

Method
 

  1. In a medium bowl, combine the softened cream cheese, 2 tablespoons of sugar, and 1 teaspoon of vanilla extract. Mix with a hand mixer or a sturdy spatula until smooth and creamy. Set aside.
  2. Take 4 slices of bread and spread the cream cheese mixture evenly over them, going almost to the edges. Top with the remaining 4 slices of bread to create sandwiches. Gently press down on the edges to help seal them.
  3. In a shallow dish (like a pie plate), whisk together the eggs, milk, cinnamon, 1 tablespoon of sugar, and 1 teaspoon of vanilla until fully combined and slightly frothy.
  4. Heat a large non-stick skillet or griddle over medium-low heat. Add 1 tablespoon of butter and a splash of oil. Working one at a time, take a stuffed sandwich and quickly dip each side into the egg custard, allowing any excess to drip off. Do not let it soak for more than a few seconds per side.
  5. Immediately place the custard-coated sandwich onto the hot skillet. Cook for 3-5 minutes per side, until deep golden brown and crispy. The heat should be low enough to warm the filling through without burning the exterior.
  6. Repeat with the remaining sandwiches, adding more butter to the pan as needed. Serve immediately, dusted with powdered sugar and drizzled with maple syrup. Slicing them diagonally before serving shows off the beautiful filling.

Notes

Don't Overstuff: A thin, even layer of filling is best to prevent it from oozing out.
Medium-Low Heat is Key: This ensures the inside gets warm and melty while the outside becomes perfectly golden brown without burning.
Day-Old Bread Works Best: Slightly dry bread absorbs the custard better without becoming soggy.