Stuffed French Toast

Seriously amazing Stuffed French Toast! Perfect for special occasions!

Course Breakfast
Cuisine American
Keyword stuffed french toast
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 4
Author Amanda Rettke


  • 2 eggs room temperature
  • 1/4 cup whole milk
  • 4 tbsp. whole bread crumbs
  • 1 tbsp. granulated sugar
  • 1 tsp. McCormick ground cinnamon
  • 4 tbsp. cream cheese, room temperature (can use low fat)
  • 1 tbsp. honey
  • 4 slices sandwich bread, can use wheat
  • 8 strawberries, hulled and thinly sliced (or more depending on size)
  • 3 tbsp. unsalted butter
  • powdered sugar and whipped cream for garnish
  • Maple syrup for serving


  1. In a medium bowl whisk together the eggs and milk. Set aside.
  2. In a small bowl, combine the breadcrumbs, granulated sugar, and cinnamon. Pour into a shallow bowl or plate. Set aside.
  3. In a small bowl, stir together the cream cheese and honey until smooth. (can use a hand-held mixer)
  4. Spread two slices of bread with half of the cream cheese mixture. Top the cream cheese of one slice with about 4 to 6 slices of strawberries, leaving about 1/4-inch border. Cover with the other bread slice, cream cheese side down. Working around the entire border, firmly press the edges together, until entirely sealed.
  5. Repeat with remaining bread, cream cheese mixture, and strawberries.
  6. Coat entirely in the egg mixture followed by dredging in the breadcrumb mixture.
  7. In a cast iron skillet over medium-high heat, melt the butter. Cook the toast for about 3 minutes, until golden. Flip and continue cooking until crisp and golden brown. Repeat with remaining toast.
  8. Sprinkle with powdered sugar and a dollop whipped cream. Serve with maple syrup.
  9. Best served immediately.