Print

Stuffed French Toast Recipe

Print Recipe

★★★★★

4.5 from 84 reviews

Delicious and comforting stuffed French toast made by sandwiching cream cheese and your favorite jam between slices of sturdy bread, soaked in a sweet custard mixture, then baked to golden perfection. This recipe offers a hands-off baking method for a rich, custardy breakfast treat that pairs perfectly with warm syrup or fruit sauce.

Ingredients

Scale

Custard Mixture

  • 5 large eggs
  • 1 cup (227g) half-and-half
  • 1/4 cup (78g) maple syrup
  • 1/2 teaspoon table salt
  • 1 teaspoon King Arthur Pure Vanilla Extract

Sandwich Filling and Bread

  • 8 slices sturdy bread, or Rum-Raisin Bread
  • half an 8-ounce package (113g) cream cheese, at room temperature
  • 1/2 cup (170g) jam, preserves, or marmalade of your choice

Other

  • Butter for greasing pan and for buttering sandwich tops
  • Optional: syrup or fruit sauce for serving

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (175°C). Generously butter a 9″ x 13″ baking pan lined with parchment paper to prevent sticking and enhance flavor.
  2. Make the custard mixture: In an 8″ round pan or medium bowl, thoroughly whisk together eggs, half-and-half, maple syrup, salt, and vanilla extract until well combined and smooth. This custard will soak into the bread for a rich flavor and texture.
  3. Assemble sandwiches: Spread about 2 tablespoons of cream cheese evenly onto one slice of bread. On top of the cream cheese, spread 2 tablespoons of your chosen jam. Top with another slice of bread, pressing together gently to seal the edges and enclose the filling.
  4. Soak sandwiches: Place each sandwich into the custard mixture, letting it soak for at least 1 minute per side to absorb the custard without becoming soggy. Flip carefully to ensure even soaking. Drain excess custard by letting the sandwich rest briefly.
  5. Place on baking sheet: Transfer the soaked sandwiches onto the prepared baking pan in a single layer. To increase efficiency, soak the next sandwich while placing the previous one on the pan.
  6. Bake the sandwiches: Bake the sandwiches in the preheated oven for 25 minutes. Remove the pan, butter the tops of the sandwiches generously, then carefully flip each sandwich over to the other side to ensure even browning and flavor.
  7. Finish baking: Return the pan to the oven and bake for an additional 20 minutes, until the French toast is golden brown and cooked through.
  8. Serve: Let the stuffed French toast cool slightly, then cut each sandwich into quarters. Transfer to a warm serving dish and serve with warm syrup or fruit sauce for dipping or drizzling.

Notes

  • Use sturdy bread like brioche, challah, or Rum-Raisin Bread to hold the custard soak and filling without falling apart.
  • Allow cream cheese to come to room temperature for easier spreading.
  • Soaking time is important: at least 1 minute per side ensures custard absorbs into the bread without sogginess.
  • Butter both the pan and sandwich tops for rich flavor and prevent sticking.
  • Serve immediately for best texture, or keep warm in a low oven.

Keywords: Stuffed French Toast, baked French toast, cream cheese, jam, breakfast recipe, custard soaked bread

Find it online: https://kitchenbyclara.com/stuffed-french-toast-recipe/