restaurant-level stuffed french toast

Name: Restaurant-Level Stuffed French Toast
Prep time: 45 min
Cook time: 15 min
Ingredients: 8 ounces full-fat cream cheese, softened; 1/3 cup powdered sugar; 1 tbsp vanilla extract; 1 cup heavy cream; 2 tbsp powdered sugar; 1 tbsp vanilla extract; One 1 lb. loaf of good-quality brioche bread; 4 large eggs; 1 cup milk; 2 tablespoon real maple syrup; 1 teaspoon ground 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

Jump to Recipe - Print Recipe

Stuffed French Toast is a restaurant-quality brunch 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.

A close-up of a stack of stuffed french toast topped with a cloud of whipped cream, fresh berries, and maple syrup.

Published: May 18, 2021. Updated: April 21, 2023.

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!

Why you’ll love this recipe:

Perfectly Cooked French Toast – This french toast is cooked to golden brown perfection, is never soggy, and is full of flavor!
Stuffed with Goodness – Stuff it full of a sweet cream cheese filling for brunch perfection.
Pile on the Toppings – Add whatever toppings you like to this stuffed french toast recipe! Use fresh berries, or add my homemade 10-Minute Strawberry Compote or Blueberry Sauce.

Two plates of stacks of stuffed french toast, topped with whipped cream, berries, and syrup.

Ingredient Overview:

Bread – Use a nice brioche, challah loaf, or french loaf.
Eggs – Use large eggs.
Milk – Use any milk you like!
Vanilla extract – Use real vanilla extract for best results.

Ingredient Substitutions:

Gluten-free – Use your favorite gluten-free bread.
Dairy-free – Use your favorite dairy-free products to make this recipe dairy-free.

How to Make this Stuffed French Toast Step-by-Step:

Step 1: Make the Filling. Mix together cream cheese, a little powdered sugar, and a splash of vanilla. That’s our lightly sweetened cream cheese filling.

Step 2: Fill the Bread. Spread the filling on half of your slices of brioche bread, and then create a sandwich with a plain piece.

Brioche slices being spread with the cream cheese filling.

Step 3: Cook the French Toast. Dunk each piece into a simple french toast batter – a mix of eggs, milk, cinnamon, nutmeg, and vanilla. This is my go-to french toast recipe. It’s flavorful, and turns out perfectly every time! Cook these french toast “sandwiches” until golden brown.

Slices of stuffed french toast cooking on the Oster griddle.

A pile of golden-brown french toast slices.

Step 4: Serve the French Toast! Slice into triangles with a sharp knife, 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!

A close-up of the stuffed french toast topped with whipped cream, berries, and syrup.

Serving + Storing Stuffed French Toast:

Serve piping hot with any desired toppings! Store leftovers, without toppings, in an airtight container in the fridge for 2-3 days, reheating before enjoying.

Expert Success Tips:

Grease your Pan – Be sure to use butter or nonstick spray to grease your griddle or pan, and re-apply this between each round of french toast. This will ensure nothing sticks while you are cooking.
Use day-old bread – Use day old bread if you can, as it is less likely to get soggy.
Keep it warm – Keep cooked slices on a pan in the oven set to warm while you cook to keep everything hot until ready to serve.

FAQs:

How do I avoid soggy french toast?

Dip your bread in the egg mixture, making sure both sides are fully covered in liquid, but don’t let the bread just sit in the mixture or it will get soggy and you’ll have soggy french toast. If you are using thinner slices of bread, you’ll only need a second or so on each side, and if you’re using thicker sliced brioche, you’ll need just a tad longer to soak each side. Let the excess liquid drip off a bit before cooking. Don’t let the bread sit around once it’s dunked – add it right to your hot, greased cooktop.

Can I double or halve this recipe?

Yes, absolutely!

Can I pan fry this recipe?

Yes you can, I just prefer a griddle because you can cook more slices at once.

Can I freeze this recipe?

Yes. Freeze the sandwiches, before dipping in the egg mixture. Thaw in the fridge overnight and let come to room temperature for 20-30 minutes before dipping and cooking. Cooled, cooked french toast can also be frozen. Thaw in the fridge overnight, then reheat.

Recipe Variations:

Classic French Toast – Simply omit the cream cheese filling portion of the recipe, and batter and fry each slice of bread like you normally would.
Nutella – Add 3-4 tbsp of nutella to the cream cheese mixture for a nutella stuffed french toast! Peanut butter would be a fun addition as well.
Nuts – Sprinkle on some toasted walnuts or pecans with your berries to top, if desired.

Special Tools:

Griddle – We love the Oster one but it’s currently out of stock online, so I have linked a similar griddle with great ratings!
Mixing Bowls – I love this set of glass mixing bowls for baking anything.

More Breakfast Recipes to Love:

Did you make this recipe? Snap a photo and leave a comment!

Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!