Stuffed French Toast Recipe

Allow slices of brioche bread to sit out, uncovered, overnight to help dry out the bread. If the bread is still soft and fresh, arrange the slices of brioche bread on a lined baking sheet. Bake the slices in a 300 F (149 C) oven for about 15 minutes.

Make the cream cheese filling by mixing the room temperature cream cheese with powdered sugar and vanilla until smooth and well combined.

Spread a large dollop in the center of half of the stale bread. Leave a small border without cream cheese around the edges of the bread. Top the pieces of bread with cream cheese filling with the remaining half of the stale bread.

In a large mixing bowl whisk in the eggs, milk, sugar, flour, vanilla extract and ground cinnamon until smooth and well combined.

Add 1 tablespoon of butter to the pan or griddle. Heat the pan over medium heat until the butter fully melts and begins to sizzle. Swirl the butter around the pan to fully coat the bottom of the pan.

Dip each side of filled french toast bread in the vanilla custard right before frying on the skillet or griddle. Place 2 - 4 cream cheese stuffed french toast “sandwiches” onto the hot pan. Fry one side for 3 - 4 minutes or until the toast is golden brown. Flip the toasted french toast and repeat frying on the other side for 3 - 4 minutes or until golden brown. Transfer the french toast to a serving plate or lined baking sheet.

When its time to serve the stuffed french toast, top the slices with a light dusting of powdered sugar, a large dollop of whipped cream and fresh strawberries. If you would like, heat up maple syrup to serve alongside the cream cheese french toast.