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Decadent Cream Cheese Stuffed French Toast

Two halves of golden brown cream cheese stuffed french toast stacked on a white plate, dusted with powdered sugar.
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Create a show-stopping breakfast with this recipe for golden, pan-fried French toast filled with a sweet, creamy vanilla cream cheese center. This is weekend breakfast perfection.

Ingredients

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  • 8 slices thick cut brioche or challah bread
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup milk (whole or 2%)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons butter, for cooking
  • Powdered sugar, for dusting
  • Maple syrup, for serving

Instructions

  1. Prepare the cream cheese filling: In a small bowl, beat the softened cream cheese, 1/4 cup granulated sugar, and vanilla extract until the mixture is smooth and creamy. Set aside.
  2. Prepare the custard dip: In a shallow dish, whisk together the egg, milk, cinnamon, and nutmeg until well combined.
  3. Assemble the toast: Take one slice of bread and spread half of the cream cheese mixture evenly over one side. Place a second slice of bread on top to create a sandwich. Gently press the edges together to seal the filling inside. Repeat with the remaining bread and filling to make four stuffed sandwiches.
  4. Dip the sandwiches: Carefully dip each stuffed sandwich into the custard mixture, turning to coat both sides evenly. Do not soak the bread; you want a quick dip.
  5. Cook the toast: Melt 1 tablespoon of butter in a large non-stick skillet or griddle over medium heat. Place two stuffed sandwiches in the skillet. Cook for 3 to 4 minutes per side, until the bread is golden brown and the filling is warm. Add more butter as needed between batches.
  6. Serve immediately: Dust the cooked French toast generously with powdered sugar and serve warm with maple syrup.

Notes

  • Use thick-cut bread, like brioche or challah, to prevent the filling from leaking out during cooking.
  • For a cleaner seal, use a cookie cutter to trim the crusts off the bread before assembling the sandwiches.
  • If you prefer a fruit variation, mix 1/4 cup of finely chopped strawberries or blueberries into the cream cheese filling.
  • You can make the cream cheese filling up to one day ahead and store it covered in the refrigerator.

Nutrition

Find it online: https://blissbatter.com/cream-cheese-stuffed-french-toast/