Cream Cheese Stuffed French Toast

5 from 10 votes

Cream Cheese Stuffed French Toast

This Stuffed French Toast recipe makes a terrific breakfast treat for special occasions, holidays, or any time you have overnight houseguests! It's seriously one of my favorite breakfast treat! I love both the French toast with cream cheese filling and the crumbly topping! Both are nothing short of perfection!

Prep Time20

Cook Time1

Chill Time8

Total Time9 20

Servings:

Calories: 625kcal

Author: Karin and Ken

Ingredients

Cream Cheese Filling

1 package (8 oz) cream cheese, softened
⅓ cup sugar
1 teaspoon vanilla extract -
5 tblsp all-purpose flour
1 large egg

French Toast

1 loaf bread, french, cinnamon raisin, white or egg (challah), 1 in thick slices -
6 large eggs
1 ½ cup milk
½ cup heavy cream (35%)
1 teaspoon vanilla extract -
1 teaspoon cinnamon, ground
½ teaspoon nutmeg, ground

Streusel Topping

⅔ cup brown sugar, packed
1 teaspoon cinnamon, ground
¾ cup all-purpose flour
¾ cup pecans, chopped, optional
⅓ cup butter, softened

Options For Serving

Instructions

Prepare your deepest 9x9 inch casserole dish (as close as you can get!) or baking pan lightly coated in cooking spray. If you are using a pan of a different size you may have to adjust the number of eggs and the amount of cream and milk so that there is enough to coat the bread. You can add anther egg or two at the end if you even need it! Set aside.
In a medium sized bowl combine softened cream cheese, sugar, vanilla, egg, and flour. Whisk until well blended. You can also use a handheld or stand mixer to make blending easier! Set aside.
Place slices of bread across the bottom of your prepared pan. Use half slices of bread and smaller pieces to fully cover the bottom of the pan. Spread your cream cheese mixture on top of this layer of bread. The cream cheese layer will be thick. Place remaining bread slices on top of the cream cheese mixture in the pan. Try to overlap the bread in a different pattern for the top layer. Set aside.
In a large mixing bowl combine eggs, milk, cream, vanilla, cinnamon and nutmeg. Once mixed pour slowly over bread and cream cheese. Try to coat all of the bread pieces as much as possible. Using a butter knife adjust and lift bread slightly at the outer edge, to allow egg mixture to flow between bread slices. Cover pan with aluminium foil and refrigerate at least two hours or overnight.
When you are ready to bake remove pan from the fridge and keep on the counter to rest for 30 minutes before baking.
Preheat your oven to 350 degrees.
Grab a medium sized bowl and combine brown sugar, butter, cinnamon, and flour. Mix with a fork or your fingers until crumbly and well combined. Once the butter is totally mixed in add the chopped pecans.
Cover the bread in your prepared pan with the streusel topping. Bake for between 45-60 minutes, until golden brown. A toothpick should come out clean when inserted into the center of the pan.
Cut into slices. Serve with a dusting of icing or powdered sugar and fresh fruits, whipped cream, chocolate chips or maple syrup. Here is a list of all of our favorite sides to serve with french toast in case you're interested. Enjoy!

Video

Notes

Use bread that is thick and dense. I recommend brioche, Texas toast, French bread or challah (egg bread). These hold up better when stuffed with cream cheese filling.

Use a pan or casserole dish that is at least 2 ½ inches deep and at least 8 x 8 inches.

Using a larger pan? You may need to add another scrambled egg or two. The egg mixture must cover the cream cheese mixture and end near the edge of the top bread layer, in whichever pan you use.

Let it sit overnight. This allows the egg mixture to fully soak into the bread. This ensures a crisp exterior and soft, custard-like interior.

Preheat your oven for even cooking.

Allow your cooked french toast to rest before serving to set so you end up with nice slices.

Nutrition