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.
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.
- 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.
- 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.
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.
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!
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.
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.
Yes you can, I just prefer a griddle because you can cook more slices at once.
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.
- 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.
- 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:
- One-Bowl Raspberry Lemon Coffee Cake
- One-Bowl Chocolate Chip Banana Bread
- Mini Quiche Cups (Customizable!)
- Ultra Plush Lemon Loaf
- Bakery-Style Jumbo Blueberry Muffins
- Blueberry Lemon Coffee Cake
- Caramel Apple Crumb Cake
Did you make this recipe? Snap a photo and leave a comment!
Restaurant-Level Stuffed French Toast
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 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
- 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, too.
- 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 electric griddle to 275 degrees or heat a nonstick pan over medium heat. Give it a very light spray with nonstick spray (this makes 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 surface (I do about 4-5 at a time) 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 cooktop with this, and then repeat with a clean damp paper towel with no soap. Check in the warming drawers too, to make sure you don't leave any crumbs of food in them.