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Thick slices of sweet, egg-soaked bread cooked until golden and crispy around the edges, stuffed with a sweet cream cheese filling. This Cream Cheese Stuffed French Toast is perfect for brunch season or just a fun treat for any morning!

Two slices of french toast with a sweet cream cheese filling and topped with powdered sugar and strawberries.

If you love a big hearty weekend breakfast like we do in our family, this Stuffed French Toast needs to be a regular on your menu. Serve it alongside some Baked Egg Muffins or with a delicious Pineapple Strawberry Mimosa for brunch.

Stuffed French Toast Recipe

Today I am sharing my Stuffed French Toast recipe. Can you say delicious?!

Every Christmas my family and I have Christmas brunch instead of the typical Christmas dinner. This is a tradition I started because Thanksgiving and Christmas are so close together. I was not interested in serving or eating the same foods I had just made for Thanksgiving. So this is how Christmas brunch began at our house.

French Toast stuffed with sweet cream cheese and sliced in half.

Our main dish is this Cream Cheese Stuffed French Toast. It is seriously to die for! My whole family loves it! Cover it with fresh or frozen strawberries. Use the juice from the frozen strawberries in place of syrup. If you prefer fresh strawberries, you can use strawberry syrup. Top with whipped cream and you are set. Enjoy!!

How To Make Stuffed French Toast

  1. Start by making the cream cheese filling. Beat together softened (room temperature) cream cheese, powdered sugar, and vanilla until it’s a spreadable consistency. Using a hand mixer or stand mixer will help get the mixture nice and smooth, but you could also just mix with a big spoon. To make sure that the cream cheese is at room temperature, let it sit in the bowl unwrapped for 30 minutes before mixing.
  2. In another bowl, whisk together egg, milk, sugar, and cinnamon until it’s well combined.
  3. Spread a thick layer of the sweetened cream cheese on one side of a slice of Texas Toast. Top with another slice of toast to form a sandwich.
  4. Dip both sides of the sandwich in the egg mixture until it begins to soak into the bread and coat it completely. Place the sandwich on a buttered grilled or skillet and grill until golden brown, flipping to cook evenly.

How To Serve Stuffed French Toast

Top your Stuffed French Toast with your favorite toppings. Here are some of our favorites:

  • Whipped cream
  • Warm maple syrup
  • Fresh berries
  • Banana slices
  • Cinnamon sugar
  • Chopped walnuts or pecans
Syrup being poured over cream cheese stuffed french toast

 For more delicious brunch recipes, try these:

For all breakfast ideas go HERE and for all recipes go HERE.

Plate of Cream Cheese Stuffed French Toast with Strawberries on top.

Cream Cheese Stuffed French Toast

4.65 from 131 votes
Thick slices of sweet, egg-soaked bread cooked until golden and stuffed with a sweet cream cheese filling. Perfect for a sweet breakfast or brunch treat.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 people



  • 8 ounces cream cheese 1 package, softened
  • 1/3 cup powdered sugar or more to taste
  • 1 tablespoon vanilla extract

French Toast

  • 12 slices Texas toast (one loaf)
  • 2 eggs
  • 3/4 cup milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon granulated sugar
  • Optional toppings: strawberries, maple syrup, whipped cream
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  • Beat together cream cheese, powdered sugar, and vanilla until you have a spreadable consistency.
  • Spread a thick layer of cream cheese filling on one side of half of the Texas Toast. Top with a second piece of Texas toast, forming a sandwich with cream cheese filling in the middle.
  • In a small bowl whisk eggs, milk, granulated sugar and cinnamon together. Dip the sandwiches in the egg mixture to coat completely
  • Melt butter on a griddle or skillet over medium heat. Cook sandwiches until golden brown on both sides. 
  • Top with strawberries, syrup, and whipped cream.


Top your stuffed french toast with your favorite toppings. Here are some of our favorites:
  • Whipped cream
  • Warm maple syrup
  • Fresh berries
  • Banana slices
  • Cinnamon sugar
  • Chopped walnuts or pecans
Keyword cream cheese stuffed french toast, stuffed french toast


Calories: 494kcalCarbohydrates: 49gProtein: 11gFat: 28gSaturated Fat: 11gCholesterol: 96mgSodium: 574mgPotassium: 120mgFiber: 2gSugar: 18gVitamin A: 650IUCalcium: 86mgIron: 12.4mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.


Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Tracie says:

    Can you make ahead and freeze for future use

    1. Kristin Maxwell says:

      You can freeze french toast by itself, but the texture of the cream cheese filling would be comprised so no, I wouldn’t recommend freezing.

  2. Jessica says:

    Love making this for my daughter! Instead of Texas toast, we use regular bread and it’s fine!

    1. Kristin says:

      Nice! Thanks for stopping by Jessica.

  3. Jordyne Justice says:

    Love it

    1. Kristin says:

      Thank you Jordyne!

  4. Ellae says:

    Followed the recipe to a T and I’m not disappointed. Loved it.

    1. Kristin says:

      Nice! Thanks for stopping by Ellae.

  5. Bernadette says:

    Yummy. Made today delicious. Thank you for the recipe.

    1. Kristin says:

      You are so welcome Bernadette! Thanks for stopping by to share.

  6. April says:

    Swapped the sugar in the batter for honey and used Panera’s white miche. It was so good! Thank you for the recipe.

    1. Kristin says:

      You are so welcome April! Thanks for stopping by.

  7. DeShanira Jones says:

    I loved this recipe, the filling turned out great and having leftover filling was perfect since this will be a new go to breakfast. I did want to add for the French toast dip, I highly recommend adding in 1/2 teaspoon of nutmeg, 1/2 teaspoon of clove, and a little salt then mixing all your spices separate and adding into the egg mixture to mix. This has been a game changer in making French toast have a pop of flavor!

    1. Kristin says:

      Awesome feedback DeShanira! Thank you so much for taking the time to share.

  8. Lori Longstaff says:

    Family absolutely loved it, will definitely make again, thank you 😊

    1. Kristin says:

      You are so welcome Lori! Thanks for stopping by.

  9. Lindsay says:

    Making this camping this weekend. Couldn’t I use strawberry cream cheese for the middle? Or would I definitely need to mix with powdered sugar?

    1. Kristin Maxwell says:

      Hi Lindsay, That could be tricky. Flavored cream cheese is more of a spread and therefore not as thick. The powdered sugar thickens regular cream cheese a little. As it cooks, it melts a bit and I’d worry that the flavored cream cheese would become too thin. I would give it a try at home first, to make sure it would work.

  10. Linda Williams says:

    This is just What I was looking for.. absolutely excellent!! my husband and I both just loved it! will be making again soon
    thank you so much!

    1. Kristin says:

      You are so welcome Linda! Thanks for stopping by.

  11. Shawnna Roberts says:

    Exactly what I was searching for, regards for putting up.

  12. Christine says:

    This is a delicious recipe. I was wondering – can you substitute the vanilla for a different flavored extract? Maybe strawberry? Would it ruin the recipe?

    1. Kristin Maxwell says:

      Hmm, good question! I’ve never used strawberry extract but I don’t think it would alter the flavor that much.

  13. Jackie Graham says:

    This is my second weekend making these and will forever be our Sunday breakfast. They are amazing and don’t last long. I double the recipe and we grab them weekday mornings from the fridge for a quick breakfast. We don’t use syrup or anything either. There good just the way they are.

    1. Kristin says:

      Nice! Thank you for the awesome feedback Jackie.

  14. Kelley says:

    I was scared to try this at first, but this recipe is amazing!!! My husband, me and the kids loved them!! Perfect taste and fruit compliments it, along with extra powdered sugar sprinkled on the outside!! Will make again!!

    1. Kristin Maxwell says:

      Yay! So glad you all enjoyed it!

  15. Tara Nunley says:

    I never review recipes but this was amazing!
    I added about 1tbs of orange zest to the filling and it was delightful!

    1. Kristin says:

      Thank you Tara! Thanks for stopping by.

  16. Amos Critchfield says:

    I have made this multiple times in the past. Gotta admit “Stuffed French Toast” sound intimidating but the recipie has shown me how simple and easy it truly is. Now my wife wants stuffed French toast for her bday breakfast. Luckily I saves this to my home screen. Thanks.

    1. Kristin says:

      You are so welcome Amos! Love the positive feedback. Thanks for stopping by.

  17. Niara Chaney says:

    I think I put too much cream cheese in the middle because when I went to cut my cooked toast it was definitely fighting to separate but aside from that it was solid

  18. Eric says:

    1st shot at stuffed french toast. I made his exactly by the recipe. Everybody loved it! Including the wife, who is a bit picky when it comes to dishes like this!
    My initial concern was the amount of vanilla, but having never made a filing like this, I stuck to the recipe to have a base line.
    I’m about to make it the second time and I’m not changing a thing.
    Thanks for taking the time to share this recipe with us!

    1. Kristin says:

      You are so welcome Eric! Fantastic feedback, thanks for stopping by.

  19. Tracie says:

    Once these are made, is it possible to freeze the extras and reheat in the oven when you are ready for a delicious breakfast again? If so, how long will they last in the freezer and how long should they be cooked in the oven at what temp?

    1. Kristin Maxwell says:

      Freezing cooked stuffed french toast is tricky and won’t likely work. However, you can freeze the sandwiches before dipping and frying.
      When ready to serve, pull the sandwiches out of the freezer to thaw at room temp for at least 30 minutes. Then, make as directed, dipping in fresh egg mixture and frying in a skillet.

      1. Jenn wenzel says:

        I have made these when I was a line cook and for the life of me I could not remember what all went kn wirh the cream cheese. I did slightly change my recipe. I added a dash of allspice and vanilla to my egg batter, I added slightly less vanilla to my spread and added cinnamon and sugar to the spread and to the egg batter. Instead of dipping the entire sandwich into the batter I made the French toast as usual and put the spread in between the 2 cooked French toast pieces. I find it easier that way a d I know that the batter is completely cooked through. I have e had some where there was raw egg still inside from dipping it. I added whip cream and powder sugar on top. On the side I had a small dish of syrup to dip it into. I went with s cinnamon type cream cheese filling.

  20. Natalie says:

    So loved this recipe. I have a lot of cream cheese filling left over. What else could I do with it? Thank you for the wonderful breakfast this morning!!

    1. Kristin Maxwell says:

      Use it to make another batch! 😉

  21. Sally says:

    I made this recipe for my daughters birthday and she loved it! Such a great recipe. I made homemade whipped cream for the top and covered with strawberries. Will be making again!

    1. Kristin says:

      Love your comment Sally! Thank you so much for stopping by.

  22. Ian says:

    I made it – but modified it a little. 1 TBSP of vanilla seemed like a lot, so I did 1 tsp. Also, two eggs?? I made it 7.

  23. Julia says:

    This french toast is OUTSTANDING. I made it just for a Saturday morning breakfast and it was so quick and easy. My boyfriend woke up and asked if I was cooking for 2 hours. Topped it with powered sugar, fresh strawberries and Vermont bourbon maple syrup. I will 100% be making this again!

    1. Kristin says:

      Love the feedback Julia! Thanks for stopping by.

  24. Roberta Small says:

    I made the stuffed French toast on Easter and there was not one piece left by the time we were done breakfast. This is so delicious and easy to make. I served it with sliced strawberries, powdered sugar, real maple syrup and whipped cream. My family loved it. Will definitely be making this again and not waiting for a holiday!!! ⭐️⭐️⭐️⭐️⭐️

    1. Kristin says:

      Awesome feedback Roberta! Thank you so much for putting a personal touch in the comment. Thanks for stopping by.

  25. Roberta Small says:

    I’m going to try this for Easter breakfast. I can’t wait to make it for my family ???

    1. Kristin says:

      Nice! Let us know in the comments how well it turned out Roberta. Thanks for stopping by.

  26. Debbie says:

    Very good. Instead of strawberries I used sliced bananas and pecans. Also easy to follow

    1. Kristin says:

      Awesome feedback Debbie! Thanks for stopping by.

  27. Barbara says:

    It was easy and very delicious

    1. Kristin says:

      Nice! Thank you for the feedback Barbara.

  28. Renee says:

    Can you bake this?

    1. Kristin Maxwell says:

      I haven’t baked this specific recipe, but this Blueberry French Toast Casserole is baked, and you could skip the blueberries or add another kind of fruit if you wish.

    2. Jeanette F-L says:

      You could easily adapt this to be bake-able. What I would do is probably a bit weird for baking French Toast, but you could put one layer of the soaked bread flat on the bottom of a shallow metal pan (like a cookie sheet lined with wide parchment paper), then take the topping slice of bread and slather a layer of cream cheese on it, press the cream cheese side down onto the pieces of soaked bread that are already in the pan, then drizzle the egg mixture on top of the dry slices of bread so that they are covered in a nice layer of the egg mixture. I would let the egg mixture soak into the bread for a few seconds and add more egg mixture around the edges. Throw in the oven at about 375 F or 400 F and cook for about 15 to 20 minutes before checking it to see how its doing. Once I felt it was cooked completely, I would sprinkle with more cinnamon sugar and then broil for just a few minutes to get a nice crust. The cream cheese will probably get a bit runnier do to the higher temp being used for a longer period, but it shouldn’t be significant enough to cause a problem. However, if you try it and find that it does get runnier than you like, then the next time you could add a bit of cornstarch mixed with water to the cream cheese mixture which should help to actually thicken the cream cheese mixture while you cook it.

      This of course would be a trial and error thing, since I am going based off my experiences with other baked French toast craziness I have attempted and successfully served, te-he. Although I have never tried this recipe specifically, I have tried something similar and feel this would truly work out well. After all, Kristin’s recipe is amazing.

  29. Mary Ellen Kopel says:

    It was a huge hit! I will definitely make this again!!

    1. Kristin says:

      Nice! Thanks for stopping by Mary Ellen.

  30. Mary Ellen says:

    Can these be frozen after preparing – then thawed and reheated?

    1. Kristin Maxwell says:

      The cream cheese would get watery so I don’t recommend freezing.

  31. Blogging Ideas says:

    I finally took the time to make this as I normally am not the cook in the home. It was FANTASTIC! I will definitely make this again.

  32. Dayne says:

    I went to the print recipe form & the measurements are off. They are some sort of decimal form & for example .33 eggs, .177 vanilla. Otherwise great!

    1. Kristin Maxwell says:

      Hi Dayne, there is an option to change the number of servings, you must have accidentally clicked that. It should be 6 servings and the numbers will be correct.

  33. Jeanene says:

    My family LUV’S this recipe! I make it with gluten free bread and it’s amazing! Thank you for this recipe.

    1. Kristin says:

      You are so welcome Jeanene! Thank you for your awesome feedback.

  34. Juliann McClain says:

    Can you replace powdered sugar for granulated sugar ?

    1. Kristin Maxwell says:

      Unfortunately no, not for this use. You could leave off the cinnamon sugar altogether though.

  35. Valeria says:

    Can you use brioche .?

    1. Kristin Maxwell says:

      Sure! Any sliced bread will work.

  36. Russ says:

    I am going to try this but the list says 1/3 powdered and teaspoon granulated. Instructions are reversed. Also, 1 tablespoon Vanilla seems like a lot for a single 8oz creem cheese. Is this also incorrect? Hoping the errors are not too far off, heh. Going to try it anyway. Thanks

    1. Kristin Maxwell says:

      Those are not errors, the list of ingredients is correct. The powdered sugar sweetens the cream cheese filling while the granulated sugar combines with the cinnamon to form a crust as the french toast cooks.

      1. Russ says:

        Hi, so I made this and it came out awesome. I will, however, point out there is an actual error, or perhaps I am missing something. The instructions state, “Beat together cream cheese, powdered sugar, 1/3 cup white sugar, vanilla until a you have a spreadable consistency.” Now, I see “White sugar” listed one time and “1/3 cup powdered sugar”, but the instructions state to add “1/3 cup white sugar”. Then states to add “granulated sugar” later.
        Again, awesome recipe, tastes great, just stating it was confusing and could use clarification.
        Thank you for the great recipe!

        1. Kristin Maxwell says:

          Thanks for pointing that out. I’ll fix that. Appreciate you taking the time and glad you loved the recipe!

  37. CYNTHIA BAUR says:

    Excellent stuffed French Toast! Smooth creamy filing and as good the second day as the first!

  38. Joshua says:

    First time doing any style of french toast, and it was simple and delicious.

    1. Kristin says:

      Nice! Thanks for stopping by.

  39. Amos Critchfield says:

    I’ve made this b2b weekends now. Never knew stuffed French toast could be so easy. Thanks for a great recipe!!!

    1. Kristin says:

      You are so welcome Amos! Thanks for stopping by.

  40. Suzan says:

    Fantastic recipe. My teenage son is so picky. But for this recipe, he asked for seconds! Thanks.

    1. Kristin says:

      You’re so welcome Suzan! thank you so much for stopping by!

    2. Suzan says:

      In my family, we’ve changed the name of this dish to:
      Kristin’s French Toast. To be able to please my twenty-something
      daughter and my teenage son with ONE recipe is amazing!

  41. Holly Oisten says:

    It calls for evaporated milk but doesn’t give a measurement or how much to use?

    1. Kristin says:

      That should just say regular milk. Sorry for the confusion!

  42. Lucy Hall says:

    Hey! The first step in the recipe says to mix cream cheese, powdered sugar, white sugar and vanilla. However, I cannot find the amount of powdered sugar needed in the listed ingredients. If you could help me out with the amount that would be great!!

    1. Kristin says:

      So sorry, that should say powdered sugar, not granulated.

  43. Chris G says:

    Jazzed it up a little. I used a cinnamon struessel bread instead of adding cinnamon to the egg, and I added some lemon zest to the filling and garnish. Very nice, but this is a solid recipe with good measurements. 5 stars!

    1. Kristin says:

      Thank you Chris!

  44. Staci says:

    I absolutely loved this recipe. It was a hit with the children too!

    1. Kristin says:

      Hi Staci,
      So happy that you and your family loved this recipe!

  45. Aubreauna Machado says:

    I would put 1/2 a tablespoon of cinnamon. Works great!!!