Cream Cheese Stuffed French Toast

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.

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
Plate of Cream Cheese Stuffed French Toast with Strawberries on top.

Cream Cheese Stuffed French Toast

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 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Servings 6 people
Calories 494kcal



  • 8 ounces cream cheese 1 package, softened
  • 1/3 cup powdered sugar or more to taste
  • 1 tablespoon vanilla extract
  • 12 slices of Texas Toast (one loaf)
  • 2 eggs
  • 3/4 cup milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon granulated sugar


  • 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.


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

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.

Free Email Series
5 Secrets to Dinnertime Sanity
Free email series with tested, tasted & terrific dinner recipes!

You Might Also Like

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 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!

  2. 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.

  3. 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!

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

    1. 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.

  5. 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.

  6. 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. 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.

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

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

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

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

    1. 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!

  10. 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!!

  11. 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!