Easy Stuffed French Toast

Have you ever tried stuffed French toast? I’m talking about French toast that seems to magically (meaning how did that get in there?) ooze sweet filling, the kind made with cream cheese or mascarpone that has been combined with berries, sugar, jam, or other sweet possibilities. It’s delightful. And definitely decadent.

I tried to make “authentic” stuffed French toast once – you’re supposed to make a slit in the slice of bread and shove a bunch of filling inside without the bread splitting open. Yeah, right. I got smart and came up with a much easier way to accomplish the creamy, cheesy goodness that is stuffed French Toast.

I was inspired by something very simple: the sandwich.

All you do is assemble your bread, filling(s) of choice, and egg mixture, make sandwiches, dip them in the egg, and fry them up. Voila! The same effect, without the angst of trying to stuff the bread, which never wants to be stuffed.

I like traditional Jewish challah for this version of French toast. It’s a little more substantive than my favorite brioche (which is more airy), but has a sweet eggy-ness that makes it perfect for breakfast. I buy it fresh, always on Fridays (for Saturday morning French toast) because that’s when the bakery sells it for the Jewish sabbath.

Toppings can run the gamut. I suggest you choose whatever works with your filling choice. If you use strawberry flavored cream cheese, top the finished French toast with fresh strawberries and maple syrup. If you use mascarpone mixed with a little lemon zest, top it with lemon curd. The combinations are endless.

Below is a basic version of the recipe – customize at will!

Easy Stuffed French Toast


4 large eggs
1 cup whole milk
Finely grated zest of one lemon
2 tablespoons fresh orange juice
1 teaspoon pure vanilla extract
1 loaf challah, sliced medium (remember, each “slice” of French toast is two slices of bread thick)
1/2 cup whipped cream cheese
1/2 cup fruit preserves (in the photos shown, I used homemade pear butter – it was divine)
Butter and pure maple syrup for serving

Preheat the oven to 250 degrees and place a large oven-safe platter or cookie sheet inside to heat. You’ll use this to keep the French toast warm after cooking.

Spray a large griddle or skillet with spray oil and place over low heat to warm while you are assembling the French toast.

In a medium bowl, whisk the eggs. Add the milk, lemon zest, orange juice, and vanilla extract. Whisk until thoroughly combined. Set aside.

Assemble the sandwiches: bread, cream cheese, and preserves.

Increase the heat under the skillet to medium, and test by scattering a few drops of water on the surface. If they sizzle, it’s ready. Dip each sandwich into the egg mixture, turning it over a few times until you feel it soften from absorbing the liquid.

Place on the hot griddle, and cook until the underside is golden brown, 2-3 minutes. Flip with a spatula, and cook the other side. Remove to the heated platter in the oven until ready to serve.

Enjoy!

For a printable version of this recipe, click here.