by 
| nutritional information (per serving) | |
|---|---|
| 510 | calories |
| 32g | Fat |
| 42g | carbohydrates |
| 14g | protein |
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| nutritional information | |
|---|---|
| Servings: 6 | |
| amount per serving | |
| calories | 510 |
| % Daily Value* | |
| 32g | 41% |
| Saturated Fat 18g | 89% |
| 269 mg | 90% |
| 542 mg | 24% |
| 42g | 15% |
| dietary fiber 1g | 4% |
| Total sugar 15g | |
| 14g | |
| Vitamin C 0 mg | 0% |
| Calcium 131 mg | 10% |
| iron 3 mg | 14% |
| Potassium 235 mg | 5% |
| *The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Buttery, fluffy brioche bread meets the flavor of whipped cream cheese filling perfectly in this stuffed French toast recipe. While we love classic French toast, this recipe is the decadence we all deserve when we want something with a little more wow factor for a holiday brunch, a Mother's or Father's Day breakfast in bed, or a special birthday breakfast.
Show off the cream cheese filling by topping warm filled French toast with berries, a dusting of powdered sugar, and a drizzle of warm maple syrup. The cream cheese adds a rich flavor and tangy flavor that keeps it from becoming too sweet. You can play with the flavors in it by adding spices to the custard (cardamom is a personal favourite) or mixing in the cream cheese before adding it to the bread slices. The addition of miniature chocolate chips to the filling makes for a creamy, melt-in-your-mouth chocolate filling that's perfect for a Valentine's Day breakfast in bed (or an all-day breakfast in bed for the chocolate lover in your life).
“The french toast was delicious with the cream cheese filling and easy to make. It is an excellent gourmet breakfast for a special occasion. The filling was flavorful and not very sweet. If you like a sweeter filling, give it a try and add extra sugar to taste.” —Diana Rattray
6 (1 inch) slices brioche or challah bread, preferably a day old
8th ounces cream cheeseroom temperature
1 Cup plus 1 tablespoon whole milkdivided
3 tablespoon Sugarmore to taste, shared
2 teaspoon vanilla extractdivided
4 large eggs
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon or cardamom, Optional
1 tablespoon Butter, or more for the pan
fresh berries or peaches, powdered sugar, maple syrup, additional butter, for optional garnish
Gather the ingredients.
The spruce eats / Diana Chistruga
Create a cavity for the filling in each piece of bread by placing a slice of bread on the cutting board and using a butter knife or paring knife to make a horizontal slit in the bottom of the slice to create a pocket. Be careful not to cut all the way through to the top (and the other side). Repeat with the remaining bread slices.
The spruce eats / Diana Chistruga
In a medium bowl, combine or whisk together the softened cream cheese, 1 tablespoon milk, 1 tablespoon sugar, and 1 teaspoon vanilla extract. Taste and add more sugar if needed.
The spruce eats / Diana Chistruga
Place the cream cheese mixture in a ziplock bag with the corner cut off or a reusable piping bag. Insert the tip of the bag into one of the slits on a slice of bread. Fill the bread with the cream cheese mixture just like you would fill a donut. Use a butter knife or small offset spatula to evenly distribute the cream cheese inside, trimming the edges if necessary. eyeball so that there is enough space for each of the discs; Repeat the process with the remaining slices. Put aside.
The spruce eats / Diana Chistruga
In a wide, shallow bowl or pie plate, crack the eggs and lightly beat them with a fork or whisk. Stir in the remaining milk, sugar, vanilla extract, and salt. If necessary, add cinnamon or cardamom to the vanilla sauce.
The spruce eats / Diana Chistruga
Brush a non-stick pan or griddle with a thin layer of butter. Set over medium-low heat until butter begins to foam and sizzle.
The spruce eats / Diana Chistruga
Place the bread slices individually in the bowl or plate. Let the bread soak up the egg mixture for a few seconds, then gently turn it over to brush the other side. Place the soaked bread slices directly into the baking dish. (Depending on the size of the pan and your slices, you may need to work in batches, so only coat as many slices as you're baking at a time to avoid soggy French toast.)
The spruce eats / Diana Chistruga
Slowly heat custard-dipped slices in skillet, until underside is golden brown, 3 to 4 minutes. Flip and brown on the other side for another 2 to 3 minutes. Don't overfill the pan.
The spruce eats / Diana Chistruga
Put finished slices on a plate; Repeat the process with the remaining slices of French toast, adding more butter to the pan as needed until all slices are cooked through. Serve with toppings of your choice.
The spruce eats / Diana Chistruga
How to keep French Toast warm
Keep cooked French toast slices warm in a 200 F oven on a cooling rack in a sheet pan until ready to serve. The cooling rack prevents the French toast from getting soggy.
Variations on filling
The taste of the cream cheese filling can be designed entirely according to your wishes.
- A quarter cup of chopped, freeze-dried fruit, like strawberries or blueberries, mixed into the cream cheese filling is a great way to get a berry and creamy flavor without adding extra moisture to the filling.
- Add 1/4 to 1/3 cup mini chocolate chips to cream cheese.
- Stir in the zest of a lemon or orange for a citrus punch.
- Halve the amount of cream cheese and mix in 85 grams of Nutella, peanut butter or jelly instead for a swirly filling.
- For a succulent twist, substitute an equal amount of Kahlua, Bailey's, or Amaretto for the milk in the filling. Since the filling is not fully heated, it still retains its alcohol content. So be careful who you serve them to!
Variant without a piping bag
If you don't have a piping bag, ziplock bag, or just don't want to pipe the filling, you can modify the recipe to make cream cheese-filled “sandwiches.” Instead, cut the bread into 12 (1/2 inch) slices. Prepare the filling according to the instructions. Place six of the slices on a cutting board and spread equal portions of the filling on each slice of bread. Staying close to the center of each disc, leaving a margin of about 1 inch around the edges to keep the filling from spilling. Top with the remaining six slices to make six cream cheese sandwiches. Proceed with the pudding, dipping and cooking as directed. The filling may leak out a little more with this method, so keep an eye on the French toast slices as they cook.
Why is my french toast soggy?
French toast can get soggy if the bread soaks up too much custard or if there is too much milk in the custard.
