Stuffed French Toast

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There’s nothing quite like the delicious taste of a sweet Stuffed French Toast filled with creamy cream cheese and crunchy pecans! This recipe makes it easy to achieve the perfect custardy texture, and best of all, it’s a quick and simple breakfast recipe that’s perfect for making your weekend mornings even more special.

Once you make this stuffed French toast recipe, you’re going to want to have it again and again! And, why not? It takes less than 20 minutes to make and you can even prepare the cream cheese filling ahead of time, customize the flavors, and swap out the pecan’s for another add-in. It’s such a versatile recipe, but this simple version is perfect as is!

Ingredients to make stuffed french toast

• Cream cheese: I use whipped cream cheese because it is lighter and easier to manage.
• Milk: I use regular milk, but plant-based milks would also work.
• Eggs: A key ingredient in any French toast recipe. Use large eggs.
• Spices: Ground cinnamon and vanilla extract.
• Bread: I like to use brioche bread to make this cream cheese stuffed French toast. The rich buttery flavor works so well and it always come out light and fluffy.

How to Make Stuffed French Toast

Just a few minutes of prep and cooking on a skillet and you’ll have a delicious stack of cream cheese and pecan stuffed French toast ready in no time!

Prepare the French toast batter

1. Add the milk, eggs, cinnamon, and vanilla to a bowl.
2. Whisk it together until well combined and set it aside.

Make the cream cheese filling and stuff the French toast

1. To make the filling, add the whipped cream cheese and pecans to a bowl and fold them together until combined.
2. Spread your nutty cream cheese filling onto one slice of brioche in an even layer.
3. Then, top it with another piece of bread to form your “stuffed” French toast.
4. Dunk the cream filled bread into the French toast batter and let it soak in it for about 15- 30 seconds. The more stale and sturdy the bread, the longer you can dunk it, but it’s important to make sure the bread soaks up the batter well.

Cook the stuffed French toast

1. After soaking the bread, transfer each piece onto a preheated pan, cooking in batches if needed.
2. Cook until both sides are golden brown. I like pressing down the French toast with the back of a spatula to make sure it’s evenly cooked throughout, and not just on the crust.

When it’s done cooking, I serve this stuffed french toast immediately, so it’s warm and toasty. I love serving with fresh fruit and showering the french toast with maple syrup. It’s rich, decadent and truly the best french toast recipe I ever had!

Best bread to use for French toast

• Brioche – This is the classic french standard in making french toast. It’s what I used in this recipe, and what I fall back on time and time again. I love that it’s buttery and has eggs in it, so it really compliments the flavor of this stuffed french toast recipe. Also, it’s just so fluffy and yummy! I find mind at Trader Joe’s, sliced into thick pieces – it’s just perfect for this recipe!

• Challah – Here’s another popular one that you’ve probably seen a lot at diners serving french toast. What’s great about Challah is that it’s dense, buttery and sweet, making it an obvious choice for this breakfast treat. Like brioche, it still retains its shape when soaked in the milk and egg mixture.
• French bread/baguette – It’s French, so it’s gotta be good, right? What I love about baguette is that it’s sturdy so it can handle the batter soaking process without turning to mush. This allows the flavor to soak in without risking a texture compromise. Baguettes can be extra chewy (and challenging for little kids to eat), so I recommend soaking them in the batter a little longer to make sure they softens up.
• Sourdough – Similar to a baguette, sourdough is sturdy, and can absorb a lot of liquid without crumbling. It’s a hearty bread with a tart flavor, which I think can balance out the sweet flavors of this stuffed French toast, especially for someone who wants a sweeter variation of this recipe.
• Texas Toast – This is toasted bread that is thicker than most sliced bread (probably twice the thickness). It’s often used in restaurants, and you can buy any brand of Texas Toast in groceries stores. It’s thick and flavorful, and makes beautiful large pieces of french toast.

Regardless what type of bread you choose to use, this recipe is very adaptable to a variety of kinds. It’s a nice change from traditional french toast with a wonderfully stuffed variation that will leave your mouth watering. It’s a fancy way to eat french toast, that has now made it into my Sunday morning brunch rotation! The kids are not mad at that one bit!

Tips to make this recipe

1. Make sure that your bread soaks up a lot of the egg mixture. Depending on what type of bread you use, this may change. Brioche soaks up the custard pretty quickly and just needs 10 to 15 seconds, but a denser bread will require a little more. It should be soaked through.
2. Use slightly stale bread. Don’t use fresh for this recipe, you want a loaf that is a day or two old. If it’s too soft, it will fall apart quickly in the wet batter.
3. Cook on medium heat. If it’s too hot, the outside will burn quickly without the inside cooking all the way. This creates a soggy center and uneven texture.
4. Cook in butter and oil. I like to sometimes add in a little butter with the oil when I cook, it adds a really nice rich flavor.

Frequently Asked Questions

This stuffed French toast recipe is so great for lazy Sunday brunches. Super simple and super tasty! We all deserve a treat every now and again!

Try these other breakfast recipes:

• Easy Classic Crepes
• Overnight French Toast
• French Toast Casserole
• Strawberries Stuffed French Toast
• Banana Pancake Dippers
• Crepes with Lemon & Sugar
• Strawberry Chia Jam & Toast
• Vegan French Toast
• Blueberry French Toast Casserole

If you make this healthy-ish feelgood Stuffed French Toast recipe, please be sure to leave a comment and/or give this recipe a rating! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

This stuffed French toast recipe was originally published on November 3, 2018, and has been recently updated with a modified recipe, new photography, and step-by-step collages to help make this recipe easier. The original recipe using peanut butter instead of cream cheese and can be found in the Notes section in the recipe card if you loved the original version!

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Review

Stuffed French Toast

For a change from traditional French toast, try my cream cheese and pecan Stuffed French Toast. It's a very simple recipe that will easily become a family favorite! 

5 from 33 votes

Author Yumna Jawad

Servings 6 servings

Course Breakfast

Calories 585

Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Ingredients

  

1x2x3x

• ▢ 8 ounces whipped cream cheese
• ▢ ¼ cup chopped pecans plus more for serving
• ▢ 12 slices brioche bread
• ▢ 1 cup milk
• ▢ 4 eggs
• ▢ ½ teaspoon cinnamon
• ▢ ¼ teaspoon vanilla extract
• ▢ 3 tablespoons butter if needed
• ▢ sliced bananas for serving (optional)

Instructions

• In a medium bowl, whisk together the milk, eggs, cinnamon and vanilla extract.
• In a small bowl, fold the whipped cream cheese with the chopped pecans.
• Divide the whipped cream cheese mixture onto six slices of brioche bread. Top with the remaining slices of bread, forming a sandwich with the cream cheese inside.
• Heat a griddle and heat the butter in batches on a frying pan over medium heat.
• Dunk each sandwich in egg mixture, soaking both sides for about 15-30 seconds, until the mixture is absorbed. Place in the heated pan, in batches if needed, and cook on both sides until golden, about 3 to 4 minutes per side.
• Serve hot with maple syrup, if desired.

Equipment

Mixing Bowl Set

Balloon Whisk

Ceramic Nonstick Cookware Set

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. It’s best if you pour the maple syrup right before eating to keep from any uneaten toast from being too soft

Make Ahead: You can make the batter up to 2 days in advance. 

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe. 

• Use any milk of choice.
• You can leave out the eggs if you want to make this vegan, or sub with flax eggs.

Serving Size: Please note that the nutrition label is only for one stuffed french toast, which includes the french toast batter, 2 slices of brioche, and the cream cheese and pecan filling.

 

 

Original Peanut Butter Stuffed French Toast Recipe

Ingredients
¼ cup creamy peanut butter plus more for spreading
½ cup almond milk
3 eggs
¼ teaspoon cinnamon
¼ teaspoon vanilla extract
1 tablespoon oil
8 slices brioche bread
Strawberry jam optional
Bananas for serving (optional)

Instructions

1. In a large microwave safe bowl, melt the peanut butter for 15-20 seconds until it’s smooth. Add the milk, eggs, vanilla extract, and cinnamon to the melted peanut butter and whisk until the mixture is thoroughly combined.
2. Heat the oil in a griddle or frying pan over medium heat.
3. Spread peanut butter on the slices of bread. Add bananas or jam on top, if desired. Then close both sandwiches.
4. Dunk each sandwich in egg mixture, soaking both sides for about 15-30 seconds, until the mixture is absorbed. Place in pan, and cook on both sides until golden, about 3 to 4 minutes per side.
5. Serve hot with maple syrup, if desired.

Nutrition

Serving: 1stuffed toast, Calories: 585kcal, Carbohydrates: 56g, Protein: 18g, Fat: 32g, Saturated Fat: 15g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 221mg, Sodium: 624mg, Potassium: 295mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1134IU, Vitamin C: 0.1mg, Calcium: 208mg, Iron: 4mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Diet: Vegetarian

Cuisine American

Course: Breakfast