Stuffed French Toast

Thick bread seals a lightly sweet cream cheese and berry filling that warms through while the custard-coated outside turns deeply golden in a wide skillet.

38 min

4 servings

Golden stuffed French toast shows a cream cheese and strawberry center beside mixed berries and maple syrup.

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

Equipment

Wide skillet · Shallow dish · Instant-read thermometer · Fork · Whisk

Make the filling ahead

Prepare and chill the cream cheese base up to 1 day ahead; soften it and fold in the berries just before assembly.

Serve at the table

Bring extra berries and maple syrup to the table so each serving can be finished to taste.

Mix and assemble

01. Beat the softened cream cheese, powdered sugar and 1/2 tsp vanilla smooth; chill this base up to 1 day ahead if useful, then soften before filling.

02. Pat strawberries dry before folding into filling; leave a 1/2-in border and fork-press the edges, using 8 challah slices only as a full bread swap.

Whisk and heat

03. Whisk eggs, milk, remaining vanilla, cinnamon and fine salt until the custard has no streaks.

04. Heat a wide skillet over medium and melt 1 tbsp butter; lower the heat if it starts to brown.

Dip and griddle

05. Dip each sandwich about 8 seconds per side, letting extra custard drip off so the thick bread keeps its structure.

06. Cook 2 sandwiches at a time for 3 to 4 minutes per side; add the remaining 1 tbsp butter for the second batch.

Check and serve

07. Cover on low for 2 minutes and check the filling center with a thermometer; it should reach 160 F, or cook 1 minute more.

08. Serve the warm toast with mixed berries and maple syrup on the side.