Stuffed French Toast
A delicious and easy-to-make breakfast featuring creamy, sweet cream cheese filling between crispy bread slices, perfect for a special treat.
Ingredients
Main Ingredients
- 8 slices slices bread (brioche or challah recommended) Use slightly stale bread for better soaking.
- 4 oz cream cheese, softened Let come to room temperature for easy mixing.
- 1/4 cup sugar Optional to substitute with natural sweetener.
- 3 pcs eggs Use vegan egg substitute if desired.
- 1 cup milk Substitute with almond or oat milk for dairy-free.
- 1 tsp vanilla extract
- 1/2 tsp cinnamon Add a pinch of nutmeg or orange zest for flavor.
- 2 tbsp butter (for cooking)
Optional Toppings
- maple syrup
- powdered sugar
- fresh berries
Instructions
Preparation
- In a small bowl, mix the softened cream cheese and sugar until smooth and creamy.
- Spread the cream cheese mixture evenly onto four slices of bread, then top with the remaining four slices to create sandwiches.
- In a shallow dish, whisk together the eggs, milk, vanilla extract, and cinnamon until well combined.
- Dip each stuffed sandwich into the egg mixture, letting it soak for about 30 seconds on each side so it absorbs the custard.
Cooking
- Heat a large skillet or griddle over medium heat and melt a little butter to coat the surface.
- Place the soaked sandwiches in the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.
- Remove from heat, slice in half if desired, and serve warm with your favorite toppings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, use a toaster oven or skillet over low heat. Avoid microwaving to keep the outside crisp. Freeze cooked slices for up to a month.