Stuffed French Toast
Stuffed French toast, made with either a sweetened cream cheese filling or Nutella, is an easy to make but impressive breakfast. This fun twist will be a new favorite!
Yield: 4 -5 pieces of French toast
Ingredients
- 2 large eggs
- ¼ cup milk of choice
- 1 teaspoon vanilla
- 4 slices thick-cut brioche bread
- 2 tablespoons unsalted butter, divided
For the cream cheese filling:
- 4 oz. cream cheese, softened
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For the Nutella filling:
- ⅓ cup Nutella (about 1 ½ tablespoons per piece)
Instructions
- In a low shallow bowl, whisk the eggs, milk and vanilla.
- If making the cream cheese filling, combine the cream cheese, powdered sugar and vanilla in a small bowl and mix well until smooth and combined.
- Use a small, sharp knife (such as a paring knife) to cut a slit in the middle of each slice of bread, all the way from one side to the other and going at least halfway down the piece of bread. This pocket is where you’ll stuff or spread the filling. If you have a small tear in the bread that goes through, no worries, it’ll cook up just fine.
- Carefully spread the cream cheese mixture or the Nutella in the pocket of each piece of bread.
- Heat 1 tablespoon of butter in a large skillet over medium heat.
- Dredge two pieces of stuffed bread in the egg mixture, turning to coat both sides, then add to the hot skillet.
- Cook the French toast for 3 minutes on the first side, or until well browned, then flip the toast over and continue cooking for about 2 more minutes, until the other side is browned.
- Remove and serve or keep warm (see notes below). Add the remaining tablespoon of butter to the skillet and repeat with the remaining two slices of bread.
- Serve warm and enjoy!
Notes
Bread: Brioche is traditional for French toast and a thick Brioche is needed here. (A brioche-style bread like they sell in the grocery store is fine, too.) It just needs to be thick enough so you can cut the pocket for stuffing. I sometimes just use our whole wheat sandwich bread for regular French toast, but it doesn’t work well for this stuffed version in my opinion.
Milk: Feel free to use whatever milk you have on hand. We love soy milk for the extra sweetness it gives, but skim milk is fine too. Another alternative like almond milk or oat milk would work fine, too.
Stuffing: As mentioned, you can use the cream cheese mixture or Nutella for stuffing your French toast. You could also try peanut butter or another spread if you’d like.
Serving: The recipe makes 4 slices of French toast. You might be able to get 5 pieces out of the eggy mixture, depending on the size of your bread and how much each piece soaks up. We usually figure 2 pieces per person, so scale the recipe as needed.
Optional toppings: Maple syrup or a drizzle of honey, a pat of butter, powdered sugar, whipped cream, sliced strawberries, sliced bananas, mini chocolate chips, etc.
How to keep French toast warm: When you are cooking a large amount of French toast and need to keep the early pieces warm while you finish making the rest, place the finished French toast on a sheet pan in a single layer and put into the oven at 200 degrees until ready to eat. Don’t cover the French toast on a plate to keep it warm. The toast will steam and get soggy. Pro tip: Use two large skillets to cook twice as many pieces of French toast at once.
Nutrition
Serving: 2slices of French toast | Calories: 334kcal
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