Stuffed French Toast Recipe
For a delightful twist on classic French toast, give my cream cheese and pecan Stuffed French Toast a try. It's an easy recipe that’s sure to become a beloved family favorite!
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Servings: 6 people
Ingredients
- 12 slices brioche bread
- 8 ounces whipped cream cheese
- 1 cup milk
- 4 eggs
- ¼ cup chopped pecans plus extra for garnish
- ½ teaspoon cinnamon
- ¼ teaspoon vanilla extract
- 3 tablespoons butter as needed
- Sliced bananas for serving optional
Instructions
- Start by whisking together the milk, eggs, cinnamon, and vanilla extract in a medium-sized bowl until well combined.
- In a separate small bowl, gently mix the whipped cream cheese with the chopped pecans until fully incorporated.
- Spread the cream cheese mixture evenly onto six slices of brioche bread. Place the remaining slices of bread on top, creating sandwiches with the cream cheese filling in the middle.
- Heat a griddle over medium heat and melt the butter in a frying pan.
- Dip each sandwich into the egg mixture, allowing both sides to soak for 15-30 seconds to ensure the bread absorbs the mixture.
- Place the soaked sandwiches onto the heated griddle. Cook each side for 3 to 4 minutes, or until they are a golden brown color.
- Serve the stuffed French toast warm, optionally garnished with sliced bananas and additional chopped pecans. Drizzle with maple syrup if desired.
Notes
Storage: Store leftovers in an airtight container. They will last about four days in the refrigerator. To reheat, place in a warm skillet on the stovetop and heat until gently warmed through. It’s best wait until serving to add the maple syrup.
Make Ahead: You can make the batter up to 2 days in advance.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Use any milk of choice.
- You can leave out the eggs if you want to make this vegan, or sub with flax eggs.