Thick slices of sweet, egg-soaked bread cooked until golden and crisp around the edges, filled with a smooth sweet cream-cheese mixture and topped with fruit or syrup for a delightful brunch treat.

Why You’ll Love This Recipe

You’ll love this because it turns ordinary toast into something special—rich cream cheese filling nestled inside the bread makes each bite creamy and indulgent. The egg-soak gives the exterior a French toast-style crispness while the interior stays soft from the filling. It’s perfect for a weekend breakfast or when you want something a little extra. Plus, it’s easy to put together with simple ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Filling
– 8 ounces (1 package) cream cheese, softened
– 1/3 cup powdered sugar (or more, to taste)
– 1 tablespoon vanilla extract

French Toast
– 12 slices of Texas toast (one loaf)
– 2 large eggs
– 3/4 cup milk
– 1 teaspoon ground cinnamon
– 1 teaspoon granulated sugar
– Butter (for cooking)
Optional toppings: fresh strawberries (or frozen), warm maple syrup, whipped cream, banana slices, chopped nuts (walnuts or pecans), cinnamon-sugar.

Directions

1. In a bowl, beat together the softened cream cheese, powdered sugar and vanilla extract until the mixture is smooth and spreadable.
2. On one slice of the Texas toast, spread a thick layer of the cream cheese filling. Then top it with another slice of Texas toast, making a “sandwich” with the filling in the middle. Repeat so you have six sandwiches.
3. In a second bowl, whisk together the eggs, milk, ground cinnamon and granulated sugar until well combined.
4. Heat a skillet or griddle over medium heat and melt a little butter.
5. Dip each “sandwich” into the egg mixture, coating both sides and allowing some of the mixture to soak into the bread.
6. Place the dipped sandwiches onto the buttered skillet and cook each side until golden brown and crisp, flipping once to cook the second side.
7. Once cooked, transfer to plates and top with your choice of toppings: strawberries, syrup, whipped cream, banana slices, nuts, cinnamon-sugar, etc. Serve immediately and enjoy.

Servings and timing

This recipe yields 6 servings.
Prep time: approximately 10 minutes.
Cook time: approximately 15 minutes.
Total time: about 25 minutes.

Variations

– Use different bread types: instead of Texas toast you could use thick brioche, challah, or sourdough for a richer or more textured result.
– Change the filling: add some lemon zest to the cream-cheese mixture for brightness, or swirl in a bit of raspberry or strawberry jam for fruity flavour.
– Add spices or flavour: you might add nutmeg or cardamom to the egg mixture for a warm spice twist.
– Make it savoury: omit powdered sugar and vanilla from the filling, use herb-flavoured cream cheese and serve with savoury toppings (like sautéed mushrooms, spinach, or tomatoes) if you prefer a brunch savoury version.
– Make it vegan/dairy-free: use a dairy-free cream cheese alternative, a plant-based milk, and vegan bread.

Storage/Reheating

Store any leftovers (if you happen to have some!) in an airtight container in the refrigerator for up to 2 days. When you’re ready to reheat, place in a 350 °F (about 175 °C) oven for about 5–10 minutes, or until warmed through and the exterior is crisp again. You can also reheat in a skillet over low heat, using a little butter or oil to restore the crispness. If frozen, wrap individually and freeze for up to a month, then thaw in the refrigerator overnight and reheat as above.

FAQs

1. Can I use thinner bread slices instead of Texas toast?

Yes — thinner slices will work, but the result will be less dramatic (thinner filling layer and less “stuffed” effect). If using thinner bread, you might reduce the filling per sandwich accordingly and adjust cooking time so you don’t overcook the bread.

2. Can I prepare the sandwiches ahead of time?

You can assemble the sandwiches (spread the cream-cheese filling and top with the second slice) ahead of time and keep them in the refrigerator for up to a few hours before cooking. Dip in the egg mixture and cook just before serving to maintain freshness and crispness.

3. What if my cream cheese is too cold and not spreading easily?

Make sure your cream cheese is softened: let it sit at room temperature for about 30 minutes before mixing. If it’s too cold, it will be lumpy and hard to spread.

4. Can I use frozen berries as a topping?

Yes — frozen berries will work nicely. If using frozen, you may want to heat them slightly (e.g., microwave or gently warm on stove) so they release some juice and become more “syrupy” before topping the toast.

5. How do I get the exterior crisp but the interior filling warm?

Use medium heat on your skillet or griddle so the exterior browns without the interior overcooking. Ensure butter is hot and evenly coats the surface. Cook each side until golden brown (typically 2-3 minutes per side depending on your stove and bread thickness).

6. Can I skip the cinnamon and sugar in the egg mixture?

Yes — you can skip or reduce those if you prefer a less sweet or more subtle flavour. The cinnamon adds warmth, the sugar adds sweetness, but the recipe will still work without them.

7. Is this recipe suitable for kids?

Yes — it’s a fun and indulgent breakfast or brunch that many kids will enjoy (especially with toppings like whipped cream and berries). Just monitor the cooking to ensure the bread isn’t over-browned.

8. Can I make this in a toaster oven or oven instead of skillet?

Potentially. After dipping, you could place the sandwiches on a baking sheet, add some butter on top, and bake in a preheated oven around 375 °F (190 °C) for maybe 10-12 minutes, flipping halfway. The exterior may brown differently than a skillet, so you’ll want to watch closely.

9. What kind of milk works best?

Regular whole milk works great and gives richness. You could use 2% or even a plant-based milk (almond, oat) if you prefer. Just keep in mind texture and flavour will vary slightly.

10. Could I add extra fillings like fruit or nuts inside the sandwich?

Yes — you could add thin slices of banana or strawberries inside along with the cream cheese before sandwiching the bread, or sprinkle chopped nuts inside for crunch. Just be careful not to over-stuff or it may fall apart while dipping/cooking.

Conclusion

If you’re looking for a brunch recipe that feels a little special but still comes together easily, this Cream Cheese Stuffed French Toast delivers. With creamy filling, sweet egg-soaked bread, and your choice of toppings, it’s a crowd-pleaser that can elevate an ordinary morning into something memorable. Enjoy the rich texture, warm crisp exterior and the fun of making “sandwich-style” French toast.

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