Cream Cheese & Jelly Stuffed French Toast Recipe

Stuffed French toast is like brunch’s answer to dessert, but it still feels right at home on a breakfast table.

The first time I had stuffed French toast was on a girls’ trip to Savannah. We’d wandered into a cozy little café down near the riverfront, and the special that morning was a cinnamon-swirl stuffed French toast with peach preserves and mascarpone. The weather was muggy and the coffee was strong, and that first bite tasted like summer vacation wrapped up in a slice of bread. I remember the tang of the cheese, the warmth of the cinnamon, and how the fruit added just enough brightness to cut through the richness. It was the kind of dish that made you lean back in your chair and take your time.

Once I got home, I couldn’t stop thinking about it. I started playing around with combinations until I landed on this version. It’s still creamy and indulgent, but with a little twist of its own. I make a sweetened whipped cream cheese filling with a splash of vanilla and a generous spoonful of raspberry jam. It melts slightly as it cooks, but holds its shape enough to give you a lovely, creamy center in every bite. This one is a keeper, especially when you want something a little extra for a special weekend breakfast.

Why This Stuffed French Toast Recipe Works

This stuffed French toast recipe hits the sweet spot between comfort food and something you could serve for a celebration. When you bring it to the table, it looks like you went all out, but it’s surprisingly simple to make.

Part of the magic is in the contrast of textures. The outside gets golden and crisp from a buttery skillet, while the inside stays soft and custardy with a creamy filling tucked inside. You can dress it up with fresh berries, powdered sugar, or maple syrup, but the base recipe is solid all on its own.

Stuffed French toast has long been a diner favorite, and it’s no surprise why. It starts with pantry basics and a little creativity. In this version, the raspberry jam in the filling adds brightness and color, and pairs perfectly with the tangy cream cheese. That combination makes each bite feel balanced instead of too rich. Plus, it leaves room for all sorts of variations, which means you can make it fit whatever you’re craving or whatever you have on hand.

Ingredients For Stuffed French Toast

This recipe keeps things simple but still delivers big flavor. The ingredients are mostly things you probably already have, but a few details can make all the difference.

• Thick slices of brioche or challah – soft, rich bread works best and soaks up custard beautifully
• Cream cheese, softened – gives you that rich, tangy filling
• Powdered sugar – just enough to lightly sweeten the filling
• Vanilla extract – adds warmth to both the filling and the custard
• Raspberry jam – the twist ingredient that brings brightness and a touch of tart fruit flavor
• Large eggs
• Whole milk or half and half – for a creamy, custardy soak
• Cinnamon and nutmeg – for that classic French toast spice
• Butter – for frying and flavor
• Optional toppings: fresh berries, maple syrup, powdered sugar, whipped cream

For best results, use day-old bread. It soaks up the custard without falling apart. And be sure to bring your cream cheese to room temperature before mixing. It blends more smoothly and makes a better filling.

Step-by-Step Instructions For Stuffed French Toast

1. Make the filling
   In a small bowl, beat together 6 oz softened cream cheese, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons raspberry jam until smooth and fluffy. Set aside.
2. Prep the bread
   Slice your brioche or challah into thick 1-inch slices. Carefully use a small sharp knife to make a horizontal slit in the center of each slice, creating a pocket without cutting all the way through. Spoon a heaping tablespoon of filling into each pocket and gently press the bread closed.
3. Make the custard
   In a shallow dish, whisk together 3 large eggs, 3/4 cup whole milk or half and half, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, and a pinch of nutmeg.
4. Dip and soak
   Dip each stuffed slice into the custard mixture, allowing it to soak for about 10 seconds on each side. Make sure the bread is well coated but not soggy.
5. Cook the toast
   Heat a skillet or griddle over medium heat and melt 1 tablespoon of butter. Add the stuffed slices and cook for 2 to 3 minutes per side until golden brown and the custard is fully set.
6. Serve hot
   Plate the toast while still warm and top with powdered sugar, syrup, fresh berries, or whipped cream. Serve immediately for best texture.

Cream Cheese & Jelly Stuffed French Toast Recipe

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

This stuffed French toast is made with thick-sliced brioche, filled with a creamy blend of sweetened cream cheese and raspberry jam, then pan-fried until golden. It’s indulgent, cozy, and perfect for brunch or a special breakfast at home.

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Ingredients

• For the filling:
• 6 oz cream cheese, softened
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 2 tbsp raspberry jam
• For the French toast:
• 8 thick slices of brioche or challah bread
• 3 large eggs
• ¾ cup whole milk or half and half
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• Pinch of ground nutmeg
• Butter, for the skillet
• Optional toppings:
• Powdered sugar
• Maple syrup
• Fresh berries
• Whipped cream

Instructions

1. Make the filling: In a small bowl, combine softened cream cheese, powdered sugar, vanilla extract, and raspberry jam. Mix until smooth and fluffy.
2. Prepare the bread: Slice the bread into 1-inch thick pieces. Use a sharp knife to cut a pocket into the center of each slice, without cutting all the way through. Spoon about 1 tablespoon of filling into each pocket and press gently to close.
3. Make the custard: In a shallow bowl, whisk together the eggs, milk, vanilla, cinnamon, and nutmeg until well combined.
4. Dip the bread: Dip each stuffed slice into the custard, letting it soak for about 10 seconds per side. Don’t over-soak.
5. Cook the toast: Heat a nonstick skillet or griddle over medium heat and melt a pat of butter. Cook each stuffed slice for 2–3 minutes per side, or until golden brown and cooked through.
6. Serve: Plate immediately and top with powdered sugar, syrup, berries, or whipped cream as desired.

Notes

Day-old bread works best. It holds up better when dipped in custard.

Let the cream cheese come to room temperature before mixing for a smoother filling.

You can double the filling if you want it extra creamy inside.

To make ahead, stuff the bread and store it in the fridge overnight. Dip and cook in the morning.

How To Serve Stuffed French Toast

Stuffed French toast is a natural brunch showstopper, but it works just as well for breakfast-for-dinner or a cozy weekend treat.

I love serving it with a simple spread of toppings so everyone can customize their plate. Even just a dusting of powdered sugar adds a pretty finish. For a more dressed-up option, go with:

• Fresh berries like raspberries, strawberries, or blueberries
• Warm maple syrup or berry compote
• A dollop of whipped cream
• Chopped toasted nuts for crunch

The filling is sweet and rich, so pairing it with something tart or salty helps round out the meal. I often serve it alongside crispy bacon or a sausage patty for a bit of contrast. And of course, a hot cup of coffee or tea never hurts.

How To Store & Reheat Stuffed French Toast

If you end up with extra slices, you can absolutely save them for later. They reheat surprisingly well if you know how to do it.

Let the cooked slices cool completely before storing. Place them in an airtight container or wrap tightly in foil and refrigerate for up to 3 days.

To reheat:

• Warm them in a 325°F oven on a baking sheet for about 10 minutes. This brings back the crisp edges.
• Or reheat in a skillet over low heat with a bit of butter. Flip occasionally until heated through.

Avoid the microwave if you can. It tends to make the bread rubbery and the filling unevenly hot.

You can also freeze the toast after cooking. Let the slices cool completely, then wrap each in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Substitutions & Variations For Stuffed French Toast

This recipe is super flexible. You can swap out fillings, breads, or even make it dairy-free with a few tweaks.

• Use Texas toast, sourdough, or croissants instead of brioche for different textures
• Try different jams like strawberry, blueberry, or orange marmalade
• Swap in lemon curd or mascarpone for the filling
• For a dairy-free version, use plant-based milk and vegan cream cheese
• Add lemon zest or almond extract for a new flavor twist
• Make a savory version with goat cheese and herbs, then top with tomato jam or arugula

Once you get the hang of the technique, the possibilities are endless. This is the kind of recipe that invites creativity.

FAQs About Stuffed French Toast Recipe

Here are some straightforward answers to the most common questions I receive about this stuffed French toast recipe.

Can I make stuffed French toast ahead of time?
Yes. You can assemble the stuffed slices the night before. Store them in the fridge, covered, and dip them in custard right before cooking. It’s a great way to make mornings easier when you’re hosting brunch.

What’s the best bread for stuffed French toast?
Brioche and challah are my top choices. They’re rich, soft, and soak up custard beautifully. Just make sure the slices are thick and slightly stale. Fresh bread can fall apart when soaked.

Can I bake stuffed French toast instead of frying?
Yes. Arrange the dipped slices in a buttered baking dish and bake at 350°F for 20 to 25 minutes, flipping once halfway through. It won’t be quite as crisp as skillet-fried, but still tasty.

How do I keep the filling from leaking out?
Don’t cut all the way through the bread when making the pocket. Use thick filling and press the bread gently closed before dipping. Avoid overfilling.

Can I freeze stuffed French toast?
Absolutely. Once cooked and cooled, wrap each slice individually and freeze. Thaw overnight in the fridge and reheat in the oven or skillet. Great for batch cooking or meal prep.

Try These Recipes Next

If you loved this stuffed French toast, you’ll probably enjoy these cozy brunch favorites too:

• Croissant French Toast Casserole – flaky, creamy, and perfect for feeding a crowd
• Overnight Chocolate Pecan Pie French Toast Casserole – a decadent make-ahead option
• Baked French Toast – the easiest way to feed a crowd and still enjoy your coffee while it cooks.

If you love French Toast, you’ll love these recipes!