Can I use regular sandwich bread?

You can, but it’s not the best choice. Thin sandwich bread tends to fall apart when soaked in the egg mixture and doesn’t hold the filling well. Instead, opt for thicker bread like Texas toast or brioche. These varieties soak up flavor while staying firm during cooking.

What’s the best cream cheese to use?

The classic choice is regular full-fat cream cheese, but there’s room to get creative. Flavored cream cheeses like honey walnut or berry work well, too. For a lighter option, low-fat or whipped cream cheese can keep things airy without sacrificing flavor.

Can I make it the night before?

Absolutely! You can prep your Cream Cheese Stuffed French Toast the night before and store it in the fridge. In fact, letting it rest overnight helps the custard soak in deeper. Just cook it fresh in the morning and enjoy!

Is this recipe freezer-friendly?

Yes — it freezes beautifully! Let the cooked French toast cool, then wrap it tightly and freeze for up to 2 months. Reheat in a toaster oven or on a skillet to bring back that golden, crisp exterior.

Cream Cheese Stuffed French Toast Recipe

Description

This Cream Cheese Stuffed French Toast is a warm, golden-brown breakfast treat with a sweet cream cheese center. Made with thick-sliced bread like Texas toast or brioche, it’s perfect for weekend brunches or holiday mornings. Topped with fresh fruit and syrup, it’s a simple but indulgent way to start the day.

Ingredients

Scale

8 slices Texas toast or brioche (thick-cut)
6 oz cream cheese, softened
2 tablespoons powdered sugar
1 teaspoon vanilla extract
3 large eggs
1/3 cup whole milk (or plant-based milk)
1 teaspoon ground cinnamon
1 tablespoon granulated sugar
1 tablespoon butter (for greasing skillet)
Maple syrup, berries, and powdered sugar for topping (optional)

Instructions

In a medium bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth.
Spread the cream cheese mixture on 4 slices of bread and top with the remaining 4 slices to make sandwiches.
In a shallow bowl, whisk together eggs, milk, cinnamon, and granulated sugar.
Dip each sandwich into the egg mixture, soaking both sides for about 5 seconds each.
Heat a nonstick skillet or griddle over medium heat and melt butter.
Cook each sandwich for 3–4 minutes per side until golden brown and crisp.
Serve warm with maple syrup, fresh fruit, and powdered sugar if desired.

Notes

Use thick bread like Texas toast to prevent sogginess.
For a lighter option, use low-fat cream cheese or add Greek yogurt to the filling.
Try flavored cream cheese or mix in jam for fun variations.
You can freeze leftovers for up to 2 months and reheat in a toaster oven.

Prep Time: PT15M
Cook Time: PT10M
Category: Breakfast
Method: Pan-Fried
Cuisine: American

Nutrition

Serving Size: 1 stuffed sandwich
Calories: 420
Sugar: 13g
Sodium: 290mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 10g
Cholesterol: 140mg

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