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Amazing 4-Ingredient Stuffed French Toast

stuffed french toast
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Make decadent Cream Cheese Stuffed French Toast with mixed berries. You get a crispy exterior and a warm, creamy, sweet center. This recipe is perfect for a special brunch.

Ingredients

Scale
  • 8 slices thick-cut bread (Brioche or Challah recommended)
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/4 cup milk (any kind)
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 2 tablespoons butter (for frying)
  • 1/2 cup mixed berries (blueberries, sliced strawberries)
  • Powdered sugar, for dusting

Instructions

  1. In a medium bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until smooth. This is your filling.
  2. Take four slices of bread. Spread half of the cream cheese mixture evenly over one side of each of these four slices.
  3. Top each cream cheese-covered slice with a second slice of bread to form four sandwiches. Gently press the edges to seal the filling inside.
  4. In a shallow dish, whisk together the egg, milk, cinnamon, and salt until well combined. This is your batter.
  5. Dip each stuffed sandwich into the egg batter, turning to coat both sides completely. Do not let it soak too long, or the bread will become soggy.
  6. Melt butter in a large non-stick skillet over medium heat.
  7. Carefully place the stuffed French toast sandwiches in the hot skillet. Cook for 3 to 4 minutes per side, until golden brown and crispy. Reduce heat if the outside browns too quickly before the inside warms.
  8. While cooking, gently press down on the toast with a spatula to help the filling melt slightly.
  9. Remove the toast from the skillet. Slice each sandwich in half diagonally.
  10. Serve immediately, topped generously with fresh mixed berries and a dusting of powdered sugar.

Notes

  • For extra flavor, add a pinch of lemon zest to the cream cheese filling.
  • If you prefer a make-ahead option, assemble the sandwiches and refrigerate them for up to 4 hours before dipping and cooking.
  • Use day-old bread if possible; it absorbs the batter better without falling apart.

Nutrition

Find it online: https://whiskdaily.com/stuffed-french-toast-cream-cheese-berry-recipe/