Rainbow Stuffed French Toast is a colorful and flavorful way to serve french toast, with cream cheese and fruit spread filling and cooked to a golden brown. Try my French Toast Bread Bowls or Banana French Toast Pockets for another delicious way to enjoy French toast.
Rainbow Stuffed French Toast
This is a decadent Stuffed French Toast recipe with a rainbow of fruit-inspired deliciousness! Yes, you can always rely on my Best French Toast for a traditional (and delicious) breakfast. But, if you want some color added to your morning, try this rich, tasty, and fruity recipe!
Rainbow Stuffed French Toast Ingredients
I have made this recipe once before but only with blueberries. I asked the kids if they wanted blueberry or strawberry and they said, “Banana!” “Kiwi!” and “Yes!” simultaneously.
Bread: I used French bread for this recipe (a French baguette). I love the crunchy crust and you can cut the pieces wide enough (2-3 inches each) to hold the cream cheese and fruit filling.
Cream Cheese: Use room temperature cream cheese for easy mixing with the fruit spread.
Fruit Spread: I used our homemade plum jelly as the berry addition to the cream cheese filling. It was subtle enough of a flavor that it lent itself to every fruit topping but sweet enough to flavor the cream cheese nicely. Use any flavor you have on hand or that you prefer.
Fruit: Top each slice of the stuffed French toast with your favorite kinds of fruit. In fact, I could even skip the syrup with all the fruit toppings! By using a variety of fruit toppings, you can get away with using one type of spread for the cream cheese mixture, which will save you a lot of time.
Bread and Filling
Before you can get your French toast on the griddle or in the skillet, there are a couple of things to prepare. First, cut the loaf of bread into 1 1/2 to 2-inch thick slices. (You can cut off and discard the ends of the loaf.) Then, make a pocket in each slice to hold the cream cheese filling. To make the pocket, use a knife to cut halfway into the bread, making sure not to cut all the way through. Set the bread on a baking sheet as you prepare the filling.
To make the filling, simply combine the room temperature cream cheese with your choice of fruit spread (jelly, jam, preserves). Mix well.
How to Make Rainbow Stuffed French Bread
With the bread ready to be stuffed and the cream cheese filling mixed, it’s time to get Rainbow Stuffed French Bread on display and ready to enjoy! Before filling the bread with the mixture, mix together the French toast batter. To make the batter, combine the eggs, cinnamon, and milk in a bowl that is large enough to dip the stuffed bread.
Cooking Rainbow Stuffed French Toast
When ready, heat up the griddle or skillet. Fill each slice of bread with the cream cheese mixture and set it on a baking sheet. I used a piping bag with the tip cut off for ease; you could also use a spoon, but it will be messier. After all of the pieces of bread have been stuffed, individually coat each piece in the batter and place it on the hot griddle. Depending on the size of your skillet or griddle, you may have to work in batches.
Cook each side for 3-6 minutes, or until the bread is a nice golden brown and the cream cheese has been heated through. Serve the French toast immediately with a variety of fruit toppings, butter, and syrup. However, you may not even need the butter and syrup when you taste how delicious these are as is.
Just in case you needed a refresher in the rainbow colors, we used strawberries for red, oranges for orange, bananas for yellow, kiwi for green, blueberries for blue, and purple grapes for violet. I remember using the acronym ROYGBIV to recall the colors of the rainbow. In fact, it helped me gather the fruit I needed for this recipe!
Rainbow Stuffed French Toast
- 1 loaf (9-12 inches) French bread
- ½ package (4 ounces) cream cheese, room temperature
- 3 tablespoons fruit spread, any flavor, jelly, jam
- 2 large eggs, room temperature
- 1 teaspoon cinnamon
- ½ cup milk
- 2 tablespoons butter
- your choice of fresh fruit, for topping (rainbow colors suggested)
- butter and syrup, optional, for toppings
- Heat skillet to medium heat or an electric griddle to 325-350°F.
- Cut the french bread into 1½-2 inch-wide slices. (You can cut off the ends and discard them.) Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your cream cheese mixture can be stuffed into.
- In a bowl, place the room temperature cream cheese and the fruit spread of your choice. Combine well until smooth.
- In a separate bowl, combine the eggs, cinnamon, and milk, mixing well.
- Evenly divide the cream cheese mixture to fill the ‘pockets’ of your French bread slices. Place on a baking sheet. (I used a piping bag with the tip cut off for ease; you could also use a spoon, but it will be messier when filling the pockets.)
- When done stuffing each piece of bread, completely coat each piece in the egg mixture. Make sure all sides are covered. Repeat with the remaining slices of bread before frying.
- After the bread is stuffed and coated, melt 2 tablespoons of butter in a hot skillet. 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.
- When done cooking, add fruit for the topping in a rainbow-colored pattern. Serve immediately with butter and syrup (optional).
Did you make this recipe?
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