This stuffed french toast recipe bursting with strawberries and cream cheese is perfect for impressing that special person in your life.
Cooking for one or two people has never been my strong suit. Growing up in a family of five (including two teenage boys who ate as if they were five people themselves), meals were large and if there were leftovers, they got eaten the next day or tossed in the freezer for a weeknight meal later down the road.
This French Toast Recipe is perfect for special occasions
When I set out to write this post, I knew I wanted to make something just for two people. Valentines Day is coming up, then Mothers Day, Fathers Day… What could be a better way to celebrate your loved one than with a delicious breakfast for two? And nothing impresses more than stuffed French toast.
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Stuffed French Toast?
Trust me, it’s not as complicated as it sounds. Picture a Monte Cristo, but with sweet stuff instead of savory. Two pieces of bread, a schmear of a sweet cream cheese mixture, and fruit.
Then you dip the whole “sandwich” in an egg and milk mixture, and cook it in a skillet just like you would a grilled cheese. Boom- Stuffed french toast!
The bread you choose to do this french toast recipe with is pretty important. You want to be sure not to use pre-sliced bread because the sliced will be too thin. Get a whole loaf of Brioche, Challah, or sourdough (I used Brioche) and slice it into 4 pieces ¾ inch to 1 inch thick.
What is the french toast stuffed with?
The mixture on the inside is a combination of cream cheese, powdered sugar, regular sugar, and vanilla. You want to spread a thin layer on each slice of bread. Top the mixture on 2 pieces with thinly sliced strawberries, then with the other slice of bread to make “sandwiches.”
Dip each sandwich in a mixture of egg, milk, cinnamon, and vanilla, then put them in a skillet over medium-high heat. Cook for 4 minutes on each side, or until golden brown. Be super careful when you flip them because the cream cheese mixture will be slippery when it heats up.
Slice the stuffed french toast sandwiches and top with syrup. Serve immediately, with a mimosa if you’re anything like me 😉
If you love brunch like we do, you’ll also want to look for an opportunity to make Ham and Potato Frittata. And, Spiced Plum Coffee Cake is another favorite of ours as is this more traditional version of French Toast made with Sourdough Bread. If you’re feeding the whole family, you’re going to want to try this Brioche French Toast Casserole. Be sure to check it out.
Stuffed French Toast
Ingredients
- Challah or Brioche bread ¾-1 inch slices
Filling
- ⅓ cup Cream cheese softened
- 3 tbsp Powdered sugar
- 1 tbsp sugar
- 1 dash vanilla extract
- 3 strawberries thinly sliced
Instructions
- Spread think layer of filling mixture on 4 slices of bread.
- Create 2 sandwiches by putting strawberries in 1 layer on top of 2 pieces of bread and topping with other 2 pieces.
- Dip sandwiches in egg mixture.
- Cook in skillet on medium-high heat for 4 minutes on each side, or until golden brown.
- Slice sandwiches, sprinkle with a little powdered sugar for garnish if desired, and serve immediately with syrup.
Looking for something else to make for a special occasion? Try these!
Teri Stephens says
Oh wow, does this look amazing. I love French toast, and this is my kind of recipe.
Pam says
Thanks so much, Teri!
Monica | Nourish & Fete says
I love the idea of a special breakfast just for two! And definitely with a mimosa for me! 🙂
Pam says
Thanks, Monica. We love our mimosas with a special brunch, too!
Sarah says
What a delicious idea!
Pam says
Thanks Sarah!
[email protected] says
This recipe seriously had me drooling! Definitely worthy to be served as breakfast in bed 🙂
Pam says
That’s a fun thought. Thanks, Stephanie!
Elizabeth Yontz says
This looks AMAZING! Who knew stuffed french toast was actually so simple!? Thanks for sharing!! x
Pam says
Thank you, Elizabeth!
Julie @ Back To My Southern Roots says
Oh my, this looks absolutely divine! Yum!
Pam says
Thanks so much, Julie!
Susan the Farm Quilter says
Popping over from Southern Plate…I’ll admit, it was your Fostoria creamer you are using for syrup that caught my eye! My mom had Fostoria stemware, sugar and creamer. Of course, then I had to read your whole post…YUM!!! Have you ever used a different fruit (allergic to strawberries)? I definitely want to make these for my dad!
Pam says
Awwww… interesting that the creamer is what caught your eye. I have a decent size collection of depression glass and that sugar and creamer set came from my mother-in-law. My own Mama had the cameo pattern in green, and I still have a few of those pieces too. I would think any berry would be good with the french toast. Or, how about mandarin oranges?