Stuffed French Toast

5 from 1 vote

This stuffed french toast recipe is made with challah bread, egg custard, and berries. Serve it with butter, maple syrup, and powdered sugar for breakfast or brunch!

Prep Time15

Cook Time5

Total Time20

Course: breakast

Cuisine: American

Servings:

Calories: 171kcal

Author: Julie Maestre

Equipment

nonstick skillet
spatula
serrated knife
bowls
Cutting Board

Ingredients

4-6 challah bread slices cut into 1 1/4 inches
3/4 cups milk
2 eggs
1/2 tsp ground cinnamon
1 tbsp sugar
4 ounces cream cheese softened
1/4 cup raspberries optional
1/4 cup blueberries optional
butter, for frying

Instructions

In a small bowl, combine the softened cream cheese and sugar. Mix well and then fold in the blueberries and raspberries.
In a separate bowl, combine the milk, eggs, vanilla extract, and cinnamon. Mix until well combined.
Using a serrated knife, cut a horizontal slit on the crust of each slice of bread stopping just before you reach the opposite crust. This will create a pocket for the filling.
Spoon about 2 tbsp of the cream cheese mixture into each slice of bread.
Add some butter to a skillet and once it melts, dip the bread in the egg mixture on both sides and then place the bread in the skillet. Cook for 2-3 minutes over medium heat. Serve immediately with butter and syrup.

Video

Notes

For best results use fresh ingredients except for the bread, the bread should be slightly stale.
Make sure the cream cheese is softened at room temperature.
If you're serving these stuffed french toast with syrup, I recommend using a small amount of cream cheese for each slice of bread otherwise it will be too sweet. A little bit goes a long way!
Use a nonstick skillet.
Don't leave the bread in the custard for too long, 3-4 seconds per side is plenty.
If using sandwich bread, use two slices of bread and prepare it like a sandwich. Spread a layer of cream cheese filling on one side of the bread and top with the second slice of bread.

Nutrition