Every Christmas morning for the past twelve years I’ve made this Cream Cheese Stuffed French Toast for my family’s brunch tradition, and it’s become the one dish everyone asks about weeks in advance. Instead of serving another turkey dinner so close to Thanksgiving, I started doing Christmas brunch and this recipe became the centerpiece that makes the whole morning feel special.
These are thick slices of Texas toast or challah bread stuffed with sweetened cream cheese filling, dipped in cinnamon-spiced egg mixture, and cooked on a griddle until they’re golden brown and crispy on the outside while the cream cheese gets warm and melty inside. The technique is surprisingly simple—you just spread cream cheese mixture between two slices of bread like a sandwich, dip the whole thing in egg wash, and cook it like regular French toast, but the result tastes incredibly decadent like something from a fancy brunch restaurant. What makes these so special is that every bite has cream cheese in it rather than just being spread on top, and the contrast between the crispy, custardy exterior and the sweet, tangy cream cheese filling is absolutely perfect.
Why This Recipe Works
Regular French toast is delicious but can feel one-dimensional with just the egg-soaked bread and toppings on the surface. Stuffing the bread with cream cheese adds a rich, tangy filling that provides amazing flavor and textural contrast throughout every bite. Using thick-sliced bread like Texas toast or challah is crucial because it creates a sturdy sandwich that holds the filling without falling apart during dipping and cooking. Letting the cream cheese come to room temperature before mixing makes it smooth and spreadable, ensuring even distribution between the bread slices. The egg mixture with cinnamon and sugar creates a classic French toast coating while the vanilla enhances both the custard and the cream cheese flavors. Cooking on medium heat ensures the outside gets golden and crispy without burning while giving the cream cheese time to warm up and become melty. The powdered sugar in the cream cheese filling sweetens it without adding graininess, creating a smooth texture similar to cheesecake filling.
Ingredients You Need
Gather these ingredients for the filling, egg mixture, and toast:
- 8 ounces cream cheese, softened to room temperature
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
- 3 large eggs
- ¼ cup whole milk
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract (for egg mixture)
- 12 slices thick Texas toast or challah bread
- 2-3 tablespoons butter for cooking
- Fresh strawberries or berries for serving
- Maple syrup for serving
- Powdered sugar for dusting
- Whipped cream for serving (optional)
Making Cream Cheese Stuffed French Toast
Start by making the cream cheese filling. Place the softened cream cheese in a medium mixing bowl—it’s essential that it’s truly at room temperature, so leave it out unwrapped for at least 30 minutes before starting. Add the powdered sugar and vanilla extract to the cream cheese, then beat with a hand mixer or stand mixer until the mixture is completely smooth, light, and fluffy with no lumps remaining. You can also mix vigorously with a sturdy spoon if you don’t have a mixer, but it will take longer to get smooth. The consistency should be spreadable like frosting, smooth enough to spread easily but thick enough to stay in place between the bread slices.
In a separate shallow bowl or pie dish, whisk together the eggs, milk, granulated sugar, cinnamon, and vanilla extract until everything is thoroughly combined and the sugar has dissolved. The mixture should be smooth and uniform in color with no streaks of egg white visible. This egg mixture creates the classic French toast coating that will turn golden and crispy when cooked.
To assemble the stuffed French toast, take one slice of Texas toast and spread a generous layer of the sweetened cream cheese filling over one side, using about 2 to 3 tablespoons depending on the size of your bread. Spread it all the way to the edges so every bite will have filling. Place another slice of bread on top to create a sandwich, pressing down gently to seal the edges together. The cream cheese will act as glue to help hold the sandwich together. Repeat this process with the remaining bread slices until you’ve made 6 sandwiches total.
Heat a large griddle or skillet over medium heat and add about 1 tablespoon of butter, letting it melt and coat the cooking surface. Working with one sandwich at a time, hold it together firmly and dip both sides into the egg mixture, letting it soak for just a few seconds on each side until the bread is coated but not completely saturated. You want the egg mixture to soak in slightly but not make the bread so soggy that it falls apart. Place the dipped sandwich onto the hot buttered griddle and cook for 3 to 4 minutes on the first side until it’s golden brown and crispy. Carefully flip the sandwich using a large spatula and cook for another 3 to 4 minutes on the second side until equally golden brown.
Transfer the cooked French toast to a serving plate and repeat the process with the remaining sandwiches, adding more butter to the griddle as needed between batches. You can keep the finished pieces warm in a 200-degree Fahrenheit oven while you cook the rest. Serve immediately while still warm, dusted with powdered sugar, topped with fresh strawberries or mixed berries, and drizzled with warm maple syrup. Add a dollop of whipped cream if desired for extra indulgence.
Expert Tips
- Cream cheese must be fully softened at room temperature for smooth, lump-free filling
- Use thick-sliced bread at least 1 inch thick to hold filling without falling apart
- Texas toast, challah, or brioche work best for sturdy, flavorful sandwiches
- Don’t oversoak bread in egg mixture or it becomes too soggy to handle
- Cook on medium heat to ensure golden exterior without burning
- Press sandwich edges together before dipping to help seal
- Use large spatula for flipping to keep sandwiches intact
- Keep finished toast warm in low oven while cooking remaining batches
- Serve immediately for best texture while cream cheese is warm and melty
Delicious Variations
Customize this stuffed French toast with creative flavor combinations:
- Add 2 tablespoons strawberry or raspberry jam to cream cheese filling for fruity flavor
- Mix ½ cup fresh blueberries into cream cheese for blueberry cream cheese version
- Add lemon zest to filling and serve with lemon curd for lemon cheesecake French toast
- Spread Nutella on one slice before adding cream cheese for chocolate hazelnut twist
- Add ¼ teaspoon almond extract to filling and top with sliced almonds
- Mix mini chocolate chips into cream cheese filling for chocolate chip version
- Add orange zest to filling and serve with orange marmalade
- Spread thin layer of peanut butter before cream cheese for PB and cream cheese
- Top with caramelized bananas instead of berries for bananas foster style
- Add ½ teaspoon espresso powder to egg mixture for mocha French toast
Make Ahead Instructions
You can prep components of this Cream Cheese Stuffed French Toast ahead to save time on busy mornings. Make the cream cheese filling up to 3 days in advance and store it covered in the refrigerator, bringing it to room temperature before spreading. Alternatively, assemble the complete cream cheese sandwiches without dipping them in egg, wrap each tightly in plastic wrap, and refrigerate overnight or up to 24 hours. In the morning, prepare the egg mixture fresh, unwrap the sandwiches, dip, and cook as directed. For even easier prep, you can whisk together the dry ingredients for the egg mixture and store them in an airtight container, then just add the wet ingredients when ready to cook. Don’t dip the sandwiches in egg ahead of time as they’ll become too soggy and won’t hold together during cooking.
Storage and Reheating
Store leftover Cream Cheese Stuffed French Toast in an airtight container in the refrigerator for up to 2 days. The cream cheese filling stays safe refrigerated but the bread will lose some of its crispiness. To reheat, place pieces on a baking sheet and warm in a 350-degree Fahrenheit oven for 8 to 10 minutes until heated through. You can also reheat in a toaster oven for similar results. Avoid microwaving if possible as it makes the bread soggy, but if you must use the microwave, heat for 30 to 45 seconds and then crisp in a skillet briefly. These can be frozen for longer storage—let cool completely, wrap individually in plastic wrap and then foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating in the oven.
Serving Suggestions
Cream Cheese Stuffed French Toast makes an impressive centerpiece for special occasion breakfasts and holiday brunches. Serve with classic toppings like warm maple syrup, fresh strawberries, blueberries, or mixed berries for beautiful color contrast. A generous dusting of powdered sugar adds elegance and extra sweetness. Whipped cream or whipped topping turns this into a truly decadent treat that feels like dessert for breakfast. For a complete brunch spread, pair with crispy bacon, breakfast sausage links, scrambled eggs, and fresh fruit salad. Coffee, hot chocolate, orange juice, or mimosas make perfect beverage pairings. For an extra-special presentation, arrange on a platter with berries cascading over the top and a small pitcher of warm syrup on the side. This recipe is perfect for Mother’s Day, Easter brunch, Christmas morning, birthday breakfasts, or any time you want to make breakfast feel extra special.
Common Questions
Can I use regular sliced bread instead of Texas toast?
Regular sandwich bread is too thin and will fall apart when stuffed and dipped. Use thick-sliced bread at least 1 inch thick like Texas toast, challah, or brioche for best results.
Why is my cream cheese filling lumpy?
The cream cheese wasn’t softened to room temperature before mixing. Cold cream cheese won’t blend smoothly no matter how long you mix it. Let it sit unwrapped for 30 minutes first.
Can I make this dairy-free?
Yes, use dairy-free cream cheese alternative, dairy-free milk like almond or oat milk, and dairy-free butter. The texture and flavor will be slightly different but still delicious.
Why does my stuffed French toast fall apart?
This usually happens from soaking too long in the egg mixture or using bread that’s too thin. Dip quickly for just a few seconds per side and use thick-sliced bread.
Can I use low-fat cream cheese?
Full-fat cream cheese works best for the richest flavor and smoothest texture, but reduced-fat can work. Avoid fat-free as it has poor texture and doesn’t spread well.
How do I keep the sandwiches together while dipping?
Hold the sandwich firmly with both hands, pressing the edges together as you dip. The cream cheese acts as glue, and dipping quickly prevents excessive soaking that causes separation.
Can I make this for a crowd?
Yes, multiply the recipe as needed and keep cooked pieces warm in a 200-degree Fahrenheit oven on a baking sheet while you cook the remaining batches.
Cream Cheese Stuffed French Toast
Ingredients
Equipment
Method
- Let cream cheese sit unwrapped at room temperature for 30 minutes until fully softened.
- In medium bowl, beat softened cream cheese, ⅓ cup powdered sugar, and 1 teaspoon vanilla extract with hand mixer or stand mixer until completely smooth, light, and fluffy with no lumps. Set aside.
- In shallow bowl or pie dish, whisk together eggs, milk, granulated sugar, cinnamon, and ½ teaspoon vanilla extract until thoroughly combined and sugar dissolves.
- Take one slice of Texas toast and spread generous layer (2-3 tablespoons) of cream cheese filling over one side, spreading all the way to edges. Top with another slice of bread to create sandwich. Press gently to seal. Repeat to make 6 sandwiches total.
- Heat large griddle or skillet over medium heat. Add 1 tablespoon butter and let melt to coat surface.
- Working with one sandwich at a time, hold firmly and dip both sides into egg mixture for just a few seconds on each side until coated but not completely saturated.
- Place dipped sandwich onto hot buttered griddle. Cook for 3-4 minutes on first side until golden brown and crispy.
- Carefully flip sandwich using large spatula. Cook for another 3-4 minutes on second side until equally golden brown.
- Transfer cooked French toast to serving plate. Repeat with remaining sandwiches, adding more butter to griddle as needed. Keep finished pieces warm in 200°F oven if desired.
- Serve immediately dusted with powdered sugar, topped with fresh strawberries or berries, and drizzled with warm maple syrup. Add whipped cream if desired.
Notes
- Cream cheese must be fully softened at room temperature for 30 minutes for smooth filling
- Use thick-sliced bread at least 1 inch thick—Texas toast, challah, or brioche work best
- Don’t oversoak bread in egg mixture or it becomes too soggy
- Cook on medium heat to prevent burning while ensuring golden exterior
- Press sandwich edges together before dipping to help seal
- Use large spatula for flipping to keep sandwiches intact
- Can make cream cheese filling up to 3 days ahead; store refrigerated
- Can assemble sandwiches (without egg dipping) and refrigerate overnight wrapped in plastic
- Store leftovers refrigerated up to 2 days; reheat in 350°F oven 8-10 minutes
- Can freeze up to 1 month; wrap individually, thaw overnight before reheating
- Serve immediately for best texture while cream cheese is warm and melty
- Reduced-fat cream cheese works but full-fat gives richest flavor
