Ohhh, stuffed french toast! If you’re looking for a recipe for stuffed french toast, the search is over. This stuffed french toast recipe is just the best. If using gluten-free bread, this is the perfect gluten-free breakfast that will leave you feeling really happy and not missing gluten at all. This stuffed french toast is secretly healthy and made without refined sugars, too. Win all around.
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My cheeks were hot and flushed as I tried not to make eye contact with anyone. They knew. It was our wedding night, of course they knew.
I didn’t want to see a single soul except my brand new husband that morning, but hey, he was excited about both the bed AND breakfast.
It’s the closest I’ve felt to the “walk of shame.” But the breakfast waiting on the other side made it worth it.
They served stuffed french toast.
From the first bite, Justin and I have been obsessed with stuffed french toast. It’s almost ruined regular french toast for us. Like, why even bother? It’s missing something. Stuffed french toast is just better.
Doesn’t it sound totally decadent? It tastes decadent. Feels decadent.
Naturally I HAD to try to replicate it. And by George, I think I’ve done it!
And it’s actually surprisingly easy and healthy (ish) to make!
Stuffed french toast…what you need
Stuffed french toast with cream cheese is made up of three different elements (four if you count the bread). You’ll need to create a cream cheese filling, a fruit sauce or jam (in this case, I’m using cherry), and the standard egg wash.
1. Cream cheese filling (check out the substitute below for a dairy-free option) for this recipe is traditionally made by adding powdered sugar to the cream cheese and beating it like frosting. However, to make it refined sugar free, you’ll use tapioca starch to thicken it, and maple syrup (or honey) to sweeten it.
2. Cherry sauce is made by heating frozen, pitted cherries, and thickening it with tapioca, arrowroot, or corn starch. If the cherries are too tart, there’s an option to add sweetener.
3. Egg wash is the standard egg coating of french toast. Instead of dipping each individual piece of bread though you make a sandwich and dip the whole thing in.
Gluten free breakfast
If you’re needing a gluten free breakfast, the bread in this stuffed french toast can easily be swapped out for gluten-free bread. I use my homemade gluten free bread for this, but you can also grab a loaf from your local grocery store. I recommend Canyon Bakehouse if you’re going the store-bought route, but if you have a favorite, go for it.
Want your stuffed french toast dairy free?
To make this recipe for stuffed french toast dairy free, simply swap out the cream cheese in the recipe for vegan cream cheese like this one: Miyoko‘s Vegan Cream Cheese
In this recipe, I already suggest using vanilla cashew milk with the egg wash. So I’ve got your back!
A couple tips for this stuffed french toast with cream cheese…
- You need to use softened cream cheese for the filling so that it is easy to whip up. A quick trick is to leave it in it’s sealed foil (or container) and place in a bowl of really warm water for two minutes. Tada! Softened cream cheese in minutes.
- You don’t HAVE to make the fruit filling! If you have jam or jelly, those work in a pinch!
- Soggy french toast is icky, Avoid the mushies by…
- Making sure the griddle is hot first
- Not letting the bread sit in the egg wash–dip it quickly and immediately let the excess egg drip off
- Getting it right from the egg bath to the griddle, no waiting time!
Let me know how this turns out for you! Got questions? Leave a comment below or send me an e-mail!
Cream cheese filling
- 1 8 oz package of cream cheese, softened
- 3 T maple syrup
- 2 tsp vanilla extract
- 1/4 cup tapioca starch
- 2 cups frozen, pitted cherries
- 1 T tapioca starch
- 1 T water
- Optional: 1 T honey or maple syrup if wanted
- 2 eggs
- 1/2 cup vanilla cashew milk or milk of choice
- Pinch of cinnamon
- Optional: 2 T maple syrup
- Place frozen cherries in a medium sauce pan, and turn stove to medium.
- Allow the cherries to come to a low simmer. Use a fork or pastry cutter to break down the cherries into smaller chunks, resembling jam.
- In a small bowl, mix 1 tablespoon of tapioca starch with 1 tablespoon of water. Add the starch water to the cherries and stir well, continuing to simmer and stir until thickened.
Cream cheese filling
- Place softened cream cheese to the bowl of a kitchen mixer. Using the beater attachment (or a hand held beater), beat cream cheese for 1 minute.
- Add the maple syrup, vanilla, and tapioca starch to the cream cheese, and beat for 1 more minute, scraping down the sides with a spatula as needed.
- In a pie dish or cake tin, crack in eggs and whisk briefly.
- While whisking, add in the milk and cinnamon. Add the syrup if using.
Putting the Stuffed French Toast together
- Heat a griddle to 350 degrees F
- Place a spoonful of the cream cheese mixture on one side of bread, not spreading it all the way to the edges (keep it 1/4 inch away from edge of bread).
- Add a small spoon of the cherry filling over the top of the cream cheese (be careful not to over stuff), and sandwich with another slice of bread
- Dip the french toast sandwich in the egg wash, coating both sides lightly. Allow excess egg to drip off.
- Place sandwich on the griddle and repeat with the rest of the bread. Cook the french toast for 2-3 minutes, then flip and cook for another 2-3 minutes on the other side until the egg is firm and the french toast is heated through.
- Top french toast with an extra dollop of cream cheese filling and cherry sauce.
*To quickly soften cream cheese, leave it in the sealed foil packaging and place in a bowl of really warm water for 2 minutes.
*This stuffed french toast can be made with strawberries, blueberries, or chopped apples.