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Stuffed French Toast

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Breakfast
Cuisine American
Servings 4 serving


  • 8 Bread Sweet - slices
  • 2 Eggs
  • 1 cup Milk (I used 2% milk)
  • 3 tbsps Brown sugar Light (can be substituted with white sugar)
  • 2 tbsps Unsalted Butter , melted + more for cooking
  • a pinch Salt
  • 2 tsp Vanilla extract
  • ½ tsp Cinnamon

For the Filling/ Stuffing:

  • ¼ cup Cream cheese
  • 2 cups Strawberries - hulled & chopped
  • 3 - 4 tbsps Sugar (depending on the sweetness of the fruit)


  • Make the Strawberry Compote: Mix Strawberries and sugar in a medium sauce pan and bring the mixture to a boil and simmer until thickens, about 8-10 minutes. Remove from heat and cool. This can be made ahead of time and refrigerated until ready to use.
  • To make French Toast: First make the custard: Whisk warm milk, eggs, sugar, melted butter, salt, vanilla and cinnamon in a pie plate or any other wide & deep container.
  • Prepare the Bread: Spread 4 slices of bread with cream cheese and the other 4 slices with the strawberry jam. Place the cream cheese topped slice on the strawberry topped slice and press lightly.
  • Soak the sandwiched bread slices in the custard until saturated but not falling apart, about 20 seconds each side. Remove using a slotted spoon to make sure that all the extra custard drips off. Place these soaked bread on another plate or baking sheet.
  • Heat a griddle/ tawa on medium-low flame and melt ½tbsp butter, cook the soaked bread until golden brown on both sides. Repeat with the rest of the bread.
  • Serve hot with some maple syrup or a dusting of powdered sugar.


A little Pictorial:
Lets check out what my fellow marathoners have cooked up today for BM# 18.