Cream Cheese French Toast
This Cream Cheese French Toast is the ultimate indulgence for breakfast or brunch. Thick slices of bread are stuffed with a creamy, sweetened cream cheese filling, dipped in a rich custard batter, and cooked to golden perfection. Whether for a cozy weekend morning or a special occasion, this recipe is guaranteed to impress!
The first time I made this Cream Cheese French Toast was for Mother’s Day brunch. My husband couldn’t get enough of the creamy filling, and my daughter loved drizzling hers with extra syrup. It’s now our go-to recipe when we want to turn breakfast into something extra special.
Why You’ll Love Cream Cheese French Toast
•Creamy and Decadent: The sweet cream cheese filling adds an indulgent touch.
•Perfectly Golden: Crisp on the outside, soft and creamy on the inside.
•Versatile: Customize with your favorite toppings and fillings.
•Great for Any Occasion: A show-stopper for breakfast, brunch, or even dessert.
Ingredients Notes For Cream Cheese French Toast
For the Cream Cheese Filling:
•Cream Cheese: Softened for a smooth, creamy texture.
•Powdered Sugar: Sweetens the filling without being too heavy.
•Vanilla Extract: Adds a warm, aromatic flavor.
For the Custard Batter:
•Eggs: The base of the batter for a rich texture.
•Milk: Whole milk or half-and-half for creaminess.
•Cinnamon and Nutmeg: Warm spices for flavor.
•Vanilla Extract: Enhances the custard.
For the French Toast:
•Bread: Thick slices of brioche, challah, or Texas toast work best.
•Butter: For cooking and adding a golden, crisp finish.
Recipe Steps
1. Make the Cream Cheese Filling:
1.In a bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
2. Prepare the Custard Batter:
1.In a shallow dish, whisk together eggs, milk, vanilla extract, cinnamon, and nutmeg until fully combined.
3. Assemble the French Toast:
1.Cut a pocket into each slice of bread without cutting all the way through.
2.Fill each pocket with a generous spoonful of the cream cheese mixture, spreading it evenly.
4. Cook the French Toast:
1.Heat a skillet or griddle over medium heat and melt a bit of butter.
2.Dip each stuffed slice of bread into the custard batter, coating both sides.
3.Cook on the skillet for 2-3 minutes per side, or until golden brown and crisp.
5. Serve:
Serve warm, topped with powdered sugar, fresh berries, syrup, or a dollop of whipped cream.
Storage Options
•Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
•Freezer: Freeze cooked French toast slices in a single layer, then transfer to a freezer bag for up to 2 months. Reheat in the toaster or oven.
Cream Cheese French Toast
Ingredients
- For the French Toast:
- 8 slices of thick bread brioche, challah, or Texas toast
- 4 oz cream cheese softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract divided
- 4 large eggs
- 1 cup whole milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg optional
- 2 tablespoons unsalted butter for frying
- For Toppings Optional:
- Maple syrup
- Fresh berries
- Powdered sugar
- Whipped cream
Instructions
- Prepare the Cream Cheese Filling:
- Mix Filling: In a small bowl, mix the softened cream cheese, powdered sugar, and 1/2 teaspoon of vanilla extract until smooth.
- Spread Filling: Spread a thin layer of the cream cheese mixture on 4 slices of bread. Top each with another slice of bread to create sandwiches.
- Prepare the Batter:
- Make Egg Mixture: In a shallow dish, whisk together the eggs, milk, cinnamon, nutmeg (if using), and the remaining 1/2 teaspoon of vanilla extract.
- Cook the French Toast:
- Dip Sandwiches: Dip each cream cheese sandwich into the egg mixture, ensuring both sides are coated but not soggy.
- Fry: Heat 1 tablespoon of butter in a large skillet or griddle over medium heat. Cook the sandwiches for 3-4 minutes per side, or until golden brown and cooked through. Add more butter to the skillet as needed for additional batches.
- Serve:
- Serve Hot: Plate the French toast and top with maple syrup, fresh berries, powdered sugar, or whipped cream, if desired.
