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Stuffed French Toast

A cream cheese and berry center stays tucked inside thick bread while the custard-coated outside griddles to a deep golden crust.
Golden stuffed French toast shows a cream cheese and strawberry center beside mixed berries and maple syrup.

This brunch toast pairs a lightly sweet, tangy filling with the buttery crisp edges of custard-dipped bread. A wide skillet and moderate heat give the center time to warm while the outside browns.

A soft center and crisp edge

The appeal is contrast: soft cream cheese and berries inside bread, with a custardy crust that browns in butter. Thick slices keep the filling centered and give the exterior time to color without turning limp.

Seal before dipping

Pressing the filled slices together around a narrow border keeps the berry cream cheese tucked inside. Drying the berries first limits extra moisture, and a shallow custard dip coats the bread without saturating its crumb.

Berry cream cheese is spread between thick brioche slices before the edges are pressed closed.
Berry cream cheese is tucked between thick bread slices and the edges are pressed closed before dipping.

Let the filling warm gently

Moderate skillet heat is the main control. If the bread is darkening before the center warms, lower the burner and cover briefly so heat reaches the filling while the crust stays intact.

Finish with berries and syrup

The cream cheese base can be made ahead and chilled; fold in berries after it softens so they stay distinct. Serve the toast soon after cooking with extra berries and maple syrup alongside.

A cut sandwich reveals the warm strawberry cream cheese center and deeply golden custard crust.
A cut edge reveals berry cream cheese inside a crisp golden sandwich, ready for berries and maple syrup.

Stuffed French Toast

4 servings
38 minutes total

Ingredients

  • • 
  • •  8 oz full-fat cream cheese, softened
  • •  3 tbsp powdered sugar
  • •  1 tsp vanilla extract, divided
  • •  3/4 cup fresh strawberries, finely diced and patted dry
  • •  4 large eggs
  • •  2/3 cup whole milk
  • •  1/2 tsp ground cinnamon
  • •  1/8 tsp fine salt
  • •  2 tbsp unsalted butter, divided
  • •  1 cup mixed fresh berries, for serving
  • •  1/4 cup maple syrup, for serving

Method

  1. Make the cream cheese base

    Beat the softened cream cheese with powdered sugar and 1/2 tsp vanilla until smooth. For a make-ahead option, cover and chill this base up to 1 day; let it soften briefly before using.

    Look for: The base is smooth and spreadable, with no visible cream cheese lumps.

  2. Add berries and seal

    Pat the diced strawberries thoroughly dry, then fold them into the filling. Divide the filling among 4 brioche slices, leaving a 1/2-in border; top with the remaining 4 slices and press the edges firmly with a fork. If using challah, use 8 slices in the same way.

    Look for: The filling stays inside the pressed edges and no wet berry juice pools on the bread.

  3. Whisk the custard

    Whisk the eggs, milk, remaining 1/2 tsp vanilla, cinnamon, and fine salt in a shallow dish until no streaks remain.

    Look for: The custard is evenly blended with no separate trails of egg white.

  4. Heat the skillet

    Set a wide skillet over medium heat and melt 1 tbsp butter; lower the heat to medium-low if the butter begins to brown before the sandwiches are ready.

    Look for: The butter foams gently without smoking or turning brown.

  5. Dip without soaking

    Dip each sandwich in custard for about 8 seconds per side, turning once; lift it and let excess drip away so the bread is coated but not saturated.

    Look for: The surface is coated while the sandwich still feels sturdy enough to lift.

  6. Griddle until golden

    Cook 2 sandwiches at a time for 3 to 4 minutes per side until deeply golden, adding the remaining 1 tbsp butter before the second batch. Adjust to medium-low if the crust darkens too quickly.

    Look for: Both faces are deeply golden and the sealed edges remain closed.

  7. Warm the center

    Lower the heat, cover the skillet, and cook 2 minutes; check the center of the filling with an instant-read thermometer. It must reach 160 F. If lower, cover and cook 1 minute more, then check again.

    Look for: The filling center reaches 160 F and the bread interior has no slick, unset custard.

  8. Serve warm

    Transfer the sandwiches to plates and serve warm with mixed berries and maple syrup on the side.

    Look for: The toast is still crisp at the edges and the berries and syrup are ready alongside.