Cream Cheese Stuffed French Toast

French Toast with Cream Cheese Stuffed French Toast is a new way to enjoy French toast. Sandwiched between two French bread slices is a mixture of cream cheese, sugar and cream cheese. For brunch perfection, butter is used to brown the stuffed French toast.

Even though I have children, I don’t fuss too much about weekday breakfasts. My kids have either cereal, oatmeal, smoothies, toast, or a combination of both. My preference is a smoothie, fried eggs and toast. However, I enjoy getting a little more fancy when the weekend arrives. Cream Cheese French Toast is a weekend treat that’s delicious and easy to prepare.

This French Toast with Cream Cheese Filling recipe is so simple, it could be one of my favorite weekday breakfasts. Perhaps to get the boys motivated to get up in the morning.

WHAT YOU’LL NEED

French Bread – I like using a loaf of French bread that I can slice on my own but you can really use any kind of bread that you have.
Cream Cheese – using room temperature cream cheese makes it easiest for spreading on the slices of bread.
Sugar
Eggs
Milk
Vanilla Extract
Powdered Sugar

Marc first tried this cream cheese stuffed French Toast almost eight years ago, when it was first created by me. I knew it was a hit. Sweet success, literally.

Tips for Making Cream Cheese Stuffed French Toast

Use good French or Italian loaf of bread.

Good Italian bread is the key to French toast. You can make french toast with a regular loaf of sandwich bread, but it won’t taste as good. This recipe is very simple and requires bread. It’s important to use high-quality bread for this recipe!

Sauté and Bake. The “sandwiches”, which are fried in butter, can be baked in the oven to brown the outside and make the cream cheese melty. It can also be baked to create a light souffled French toast texture.

Spice it up! This is a simple recipe, but it’s delicious! You can jazz it up if you wish. Add some cinnamon to the egg-milk mixture or add jam, peanut butter or Nutella to the cream cheese filling.