Stuffed French Toast

Stuffed French Toast is a decadent breakfast indulgence that transforms a classic into a culinary delight. Thick slices of soft bread are generously filled with a luscious mixture, often featuring cream cheese, berries, or sweetened mascarpone. The bread is then dipped into a velvety egg batter, absorbing its richness before griddling to golden perfection. The result is a symphony of textures and flavors—crispy on the outside, pillowy on the inside, and bursting with the sweet, creamy goodness of the filling. Served with a dusting of powdered sugar, a drizzle of maple syrup, or a scattering of fresh fruit, Stuffed French Toast is a breakfast treat that elevates the ordinary to the extraordinary, making mornings feel like a special occasion.

French toast is always a hit. This recipe makes it easy to make stuffed French toast at home… set it all up the night before and wake up to a delicious breakfast.

Stuffed French Toast

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Breakfast, Brunch

Servings 8 people

Ingredients

  

1x2x3x

• 1 loaf of bread (unsliced)
• 2 cans fruit filling or fresh fruit in bite-sized pieces
• 12 oz ricotta cheese
• 8 eggs
• Splash of milk
• Pinch cinnamon or nutmeg or spices of your choice
• Maple syrup

Instructions

 

• Start by slicing your bread pretty thinly and uniformly. Grease a 13×9 pan and line the bottom of the pan evenly with bread. This can lead to some creative cuts in your slicing.
• Spread about half of your ricotta cheese evenly over bread. We’re going to cover this up, so it doesn’t need to be perfect!
• Top your ricotta with fruit.
• Repeat with more bread, ricotta, and fruit. Top with a layer of bread.
• Mix your eggs with a splash of milk and your spices. Pour evenly over bread.
• Cover and pop this into the refrigerator overnight. This lets your eggs really soak into the bread. Remove from the fridge 30-45 minutes before you plan to bake this. When you’re ready, heat your oven to about 400 degrees and bake for a minimum of 45 minutes. You can cover with foil for the first half of your cooking time to keep the top from getting too brown.
• Slice and serve with a drizzle of maple syrup on top.

Notes

Bread – Brioche is a wonderful, lovely soft bread to use for this recipe. It soaks up the egg nicely and doesn’t fall apart when you cut into your finished product. Look for a bread that isn’t too dense – a loaf of Italian will do wonderfully, while sourdough isn’t going to absorb your egg mixture as well.

Fruit – You can use any combination of fruit your heart desires. I’ve made this with canned peaches, ricotta, and cinnamon; fresh strawberries, ricotta mixed with cream cheese, and the fruit glaze you put on cheesecake; even pie filling. Some other suggested combos: fresh blueberries slightly macerated with sugar and a touch of Merlot and mascarpone; apple pie filling with extra cinnamon and ricotta; mixed berries glazed with simple syrup and rum with ricotta. There are really no wrong answers here.

Keyword French Toast, Stuffed French Toast

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