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Cream Cheese and Mixed Berry Stuffed French Toast

Two halves of golden brown stuffed french toast filled with creamy white filling and dark purple berries, dusted with powdered sugar.
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This recipe translates professional technique into a simple method for making decadent, creamy stuffed French toast perfect for your next weekend breakfast treat.

Ingredients

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  • 8 slices thick-cut brioche or challah bread
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 1 cup mixed berries (strawberries and blueberries)
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons butter, for cooking
  • Powdered sugar and maple syrup, for serving

Instructions

  1. In a medium bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and egg yolk until the mixture is smooth and creamy. This is your filling base.
  2. Gently fold in the mixed berries into the cream cheese mixture. Do not overmix; you want the berries to stay mostly whole.
  3. Take one slice of bread and spread half of the cream cheese filling evenly over one side. Place a second slice of bread on top to create a sandwich. Repeat with the remaining bread and filling to make four sandwiches.
  4. In a shallow dish, whisk together the 2 large eggs, milk, cinnamon, and nutmeg until well combined. This is your custard dip.
  5. Heat a large skillet or griddle over medium heat and melt 1 tablespoon of butter.
  6. Dip each stuffed sandwich into the egg custard, coating both sides quickly. Do not let the bread soak, or it will become soggy.
  7. Place the dipped sandwiches onto the hot skillet. Cook for 3 to 4 minutes per side, until golden brown and the filling is warm. Add more butter as needed between batches.
  8. Remove the stuffed French toast from the skillet. Slice in half diagonally if desired.
  9. Serve immediately dusted with powdered sugar and a side of maple syrup.

Notes

  • Use thick-cut bread like brioche or challah; thin bread will tear when stuffed.
  • For a make-ahead option, assemble the sandwiches the night before, wrap them tightly, and refrigerate. Add 1-2 minutes to the cooking time when cooking from cold.
  • If you want a crispier exterior, lightly dust the outside of the assembled sandwiches with a small amount of flour before dipping them in the egg mixture.

Nutrition

Find it online: https://kitchenslang.com/stuffed-french-toast-cream-cheese-berry-recipe/