Stuffed French Toast

Stuffed French Toast is a restaurant-quality brunch that you can easily make at home! Fry up a cream cheese-stuffed brioche bread until golden brown, and top it with homemade whipped cream, fresh berries, and plenty of maple syrup.

Prep Time
45 minutes
Cook Time
15 minutes


For the Cream Cheese Filling:

  • 8 ounces full-fat cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 tbsp vanilla extract

For the Whipped Cream:

  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tbsp vanilla extract

For the French Toast:

  • One 1 lb. loaf of good-quality brioche bread
  • 4 large eggs
  • 1 cup milk
  • 2 tbsp real maple syrup
  • 1 tsp cinnamon
  • 3/4 tsp nutmeg
  • 2 tsp vanilla extract
  • pinch of salt (a tiny pinch - less than 1/8 tsp)

For Topping:

  • fresh strawberries, quartered
  • real maple syrup
  • butter, if desired


  1. Make the Cream Cheese Filling: Cream together the cream cheese filling ingredients in a medium bowl with an electric mixer. Set aside.
  2. Make the Whipped Cream and Slice your Berries: In a clean, dry bowl, add the whipped cream ingredients. Mix with electric mixer on high speed until stiff peaks form when you lift the mixer (not while it's running) straight out of the bowl. Cover and pop in the fridge while you make the french toast. Slice your strawberries, then set aside for later.
  3. Make the French Toast: Whisk all the french toast batter ingredients together in a medium mixing bowl. Spread half the slices of bread with the cream cheese filling. Use the other half of the bread slices to make sandwiches with the cream cheese slices.
  4. Turn your Oster DiamondForce Nonstick Electric Griddle to 275 degrees. Dunk one french toast sandwich in the batter at a time, making sure to get both sides coated. Place on the heated griddle (I do about 4-5 at a time on the griddle) and cook until golden brown. Flip, and repeat until all the sandwiches are cooked.
  5. Serve + Store: Slice french toast pieces into triangle slices, and top with the fresh whipped cream, sliced strawberries, and maple syrup. Store leftovers in containers in the fridge for a few days and gently reheat french toast as needed.

Recipe by: @bluebowlrecipes

Grills And Griddles