Breakfast Recipes

Cream Cheese Filled French Toast

I know there was another post about French Toast fairly recently…. but hey, when life gives you leftover challah, make french toast.  This time I went for something slightly less decadent (ha, as if stuffing a piece of french toast with sweetened cream cheese can be considered less decadent).

When I was making this for brunch I was having one of those days.  Where I cry at literally everything.  Can’t find my glasses in the morning? Cry.  Ran out of Diet Coke? Cry.  Knife not sharp enough to make pockets in challah?  Cry. Which is the biggest bunch of first world sounding, white whine problems I have ever heard.  But it’s not that those things are actual problems that I usually get upset about.  As a person I have a super hard time controlling my emotions and sometimes they snowball.  Then Sam has to wait for an extended period of time for his girlfriend to morph back from toddler to adult.

Basically that is my excuse for this not being my finest visual culinary creation.  But listen: it still tastes pretty good!

(My morning  conversation went like this, “No Sam, I do NOT want your help slicing the challah!
I can do it MYSELF! *cries and cuts bread*)

Stuffed French Toast
adapted from Family Circle


slices of challah
maple syrup
confectioner’s sugar (royal icing sugar)


6 oz cream cheese, softened
1 teaspoon sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

For egg dipping mixture:

4 eggs
1 cup milk (230 g)
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
pinch of allspice

(Eating this definitely made my day better)

Preheat your oven to 200 F (100 C) so that you can put the slices of french toast in there to stay warm until all the pieces are finished.

Stir together cream cheese, sugar, cinnamon and nutmeg.  Slice your challah into 6, 2 inch thick pieces. Lay the slices of challah flat, and slice a pocket into each, without through the other sides, the bottom or the top of the bread.

Spread about 2 tablespoons of the cream cheese mixture into each pocket.

Whisk together the eggs, milk, vanilla, cinnamon, nutmeg and allspice.  Dip each piece of challah into it (on both sides) until both sides are moist but not soaked.

Melt butter onto your skillet or griddle.  Cook each piece of french toast for 3-5 minutes per side. Keep them warm in the oven.  When all the french toast is done, sprinkle it with confectioner’s sugar and warm maple syrup.

(Just take a peek at this creamy middle!)

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