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Stuffed French Toast

  • Author: by Mary
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 3 1x


Units Scale
  • 6 slices (2" each) of day-old bread (brioche or sourdough are my favorites)
  • 4 oz cream cheese, room temperature
  • 1/4 cup raspberry preserves (or mashed fresh rasberries + 1 tsp sugar)
  • 3 eggs
  • 3/4 cups milk
  • 1 Tbsp pure vanilla extract
  • 1 tsp sugar
  • 1/4 tsp ground cinnamon
  • Pinch of freshly grated nutmeg
  • Pinch of salt
  • Butter
  • Toppings: Maple syrup, powdered sugar, fresh fruit


  1. Slice each 2" piece of bread down the middle to create a pocket.
  2. Stir the cream cheese and preserves together (microwave if necessary), then spread or pipe into the pocket of each piece of bread.
  3. In a shallow dish, whisk together eggs, milk, vanilla, sugar, cinnamon, nutmeg, and salt.
  4. Let the bread soak in the mixture for 10-15 minutes on each side, or until it is mostly saturated.
  5. Preheat the oven to 200 F.
  6. Heat a skillet over medium heat, melt some butter in the pan, and cook each piece of bread until golden-brown on each side. Keep warm in the oven until all pieces are cooked.
  7. Serve with toppings of your choice!