Rainbow Stuffed French Toast

filed under: Pancakes + Waffles on January 10, 2011

This is a decadent Stuffed French Toast recipe with a rainbow of fruit-inspired deliciousness!

Its Healthy and Colorful.

Rich and Tasty.

Pretty and Pleasing.

I will stop with the adjectives now and show you the goods!

Rainbow Stuffed French Toast
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

This is s decadent Stuffed French Toast recipe with a rainbow of fruit inspired deliciousness!

Course: Breakfast
Cuisine: American
Keyword: Rainbow Stuffed French Toast
Servings: 4 servings
Author: Amanda Rettke
  • 1 loaf French Bread
  • 3 Tablespoons Any Flavor Fruit Spread You Can Also Use Jelly, Jam, Or Fresh Fruit
  • ½ packages Cream Cheese 4 Oz, At Room Temperature
  • 2 whole Eggs
  • 1 Tablespoon Cinnamon
  • ½ cups Skim Milk
  • 2 Tablespoons butter
  1. Heat skillet or electric griddle to 325 to 350 degrees.
  2. Cut french bread into 2-3 inch wide slices. Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your fruit mixture can be stuffed into.

  3. In a bowl, place the room temperature cream cheese and three tablespoons of fruit spread of your choice. Combine well.

  4. In a separate bowl, break 2 eggs; add cinnamon and milk and combine well.
  5. Now, take fruit mixture and stuff into the ‘pockets’ of your french bread slices. Place on a baking sheet.

  6. When done stuffing each piece of bread, completely coat each piece in egg mixture. Make sure all sides are covered. Do all pieces before starting to fry.

  7. Put two tbsp of butter into a hot skillet and melt completely. Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.

  8. When done cooking, add any additional fruit, and serve immediately with butter and syrup.


I have made these bad boys once before, but only with blueberries.  I asked the kids if they wanted blueberry or strawberry and they said, “Banana!” “Grape!” and “Yes!” simultaneously.

It was all very confusing.

And inspiring!


So I got all the fruit together… and tried to think of an easy way to incorporate them all into the recipe without having to make the recipe six different times.

I think we found a winner!

*Side Note* Whenever I peel an orange, I leave as much of the white pulpy part as possible… this is where most of the nutrients are!


I used our homemade plum jelly as the berry addition in the cream cheese.  It was subtle enough of a flavor that it lent itself to every fruit combination, but sweet enough to flavor the cream cheese nicely.

It was bliss!




I am not even kidding, I didnt even use syrup. They are that sweet and delicious!


Know what my favorite combination was?  Blueberry and strawberry.

The kids loved kiwi!

What would your favorite be?

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  • Ann Lara says:

    I made this for Fathers Day brunch, so good!! Thank you for sharing, it was a big hit!

  • melissa says:

    I am so over the moon or should I say rainbow about this gorgeous breakfast!

  • sara says:

    So pretty! I totally love this. 🙂

    • Amanda says:

      Thank you!