Stuffed French Toast is a restaurant-quality brunch that you can easily make at home! We’re frying up a cream cheese-stuffed brioche bread until golden brown, and topping it with homemade whipped cream, fresh berries, and plenty of maple syrup.
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This french toast is what I like to call takeout-fakeout – it’s just like a fancy brunch you’d order from a restaurant, but we’re learning how to make it at home, with a little help from our Oster DiamondForce Nonstick Griddle! It makes whipping up a batch of this french toast a breeze – there’s so much room on the griddle, so you can cook more pieces of french toast at a time. It’s a win-win – less time cooking means more time enjoying the food you made with the people you love.
Let’s dive in to this recipe!
How to Make Stuffed French Toast:
First, cream together a simple mixture of cream cheese, a bit of powdered sugar, and a splash of vanilla. That’s our lightly sweetened cream cheese filling for this stuffed french toast!
Spread the filling on half of your slices of brioche bread, and then create a sandwich with a plain piece.
Dunk each piece into our simple french toast batter – it’s a mix of eggs, milk, cinnamon, a hint of nutmeg, a little maple syrup, and vanilla. This is my go-to french toast recipe. It’s well-flavored, and turns out perfectly every time! Fry these french toast “sandwiches” on your Oster Griddle.
Once your french toast is golden brown, it’s done! This griddle cooks it to perfection every time. The Oster DiamondForce™ griddle has a long-lasting nonstick coating – ensuring that more of your food actually ends up on your plate, and not stuck to the pan! Shop for the Oster DiamondForce™ Griddle and more here.
Slice the pieces of stuffed french toast into triangles, and stack a few each on plates, and top with whipped cream, fresh strawberries, and maple syrup. Your family will be convinced that you ordered this brunch dish from a fancy restaurant!
And, if you’re not crazy about the stuffed version of french toast, you can still make this. Simply omit the cream cheese filling portion of the recipe, and batter and fry each slice of bread like you normally would. It’s delicious either way! But, I obviously encourage you to try it this way – it’s so indulgent and tasty!
Happy brunching, friends!
Did you make this recipe? Snap a photo and leave a comment!
Restaurant-Level Stuffed French Toast
A restaurant-quality brunch that you can easily make at home! We're frying up cream cheese-stuffed brioche until golden brown, and topping it with homemade whipped cream, fresh berries, and plenty of maple syrup!
For the Cream Cheese Filling
- 8 ounces full-fat cream cheese, softened
- 1/3 cup powdered sugar
- 1 tbsp vanilla extract
For the Whipped Cream
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tbsp vanilla extract
For the French Toast
- One 1 lb. loaf of good-quality brioche bread
- 4 large eggs
- 1 cup milk
- 2 tbsp real maple syrup
- 1 tsp cinnamon
- 3/4 tsp nutmeg
- 2 tsp vanilla extract
- pinch of salt (a tiny pinch - less than 1/8 tsp)
- fresh strawberries, quartered
- real maple syrup
- butter, if desired
Make the Cream Cheese Filling: Cream together the cream cheese filling ingredients in a medium bowl with an electric mixer. Set aside.
Make the Whipped Cream and Slice your Berries: In a clean, dry bowl, add the whipped cream ingredients. Mix with electric mixer on high speed until stiff peaks form when you lift the mixer (not while it's running) straight out of the bowl. Cover and pop in the fridge while you make the french toast. Slice your strawberries, then set aside for later.
Make the French Toast: Whisk all the french toast batter ingredients together in a medium mixing bowl. Spread half the slices of bread with the cream cheese filling. Use the other half of the bread slices to make sandwiches with the cream cheese slices.
Turn your Oster DiamondForce Nonstick Electric Griddle to 275 degrees. Give it a very light spray with nonstick spray (this makes griddle cleanup an absolute BREEZE). Dunk one french toast sandwich in the batter at a time, making sure to get both sides coated. Place on the heated griddle (I do about 4-5 at a time on the griddle) and cook until golden brown. Flip, and repeat until all the sandwiches are cooked.
Serve + Store: Slice french toast pieces into triangle slices, and top with the fresh whipped cream, sliced strawberries, and maple syrup. Store leftovers in containers in the fridge for a few days and gently reheat french toast as needed.
Cleaning Tip: Add a dot of dish soap to a damp paper towel and sort of scrunch the paper towel to rub it in. Wipe the cooled griddle with this, and then repeat with a clean damp paper towel with no soap. This griddle is an absolute dream to clean up! Check in the warming drawers too, to make sure you don't leave any crumbs of food in them when the griddle isn't in use.
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