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Cream Cheese Stuffed French Toast

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Cream Cheese Stuffed French Toast sets a new standard for breakfast! It’s a baked french toast in the shape of a loaf with a cream cheese filling in the middle. It tastes like a cheesecake french toast! Made with plain old sandwich bread, it’s so easy to make!!

Cream Cheese Stuffed French Toast Loaf topped with strawberries

This. It’s incredible. It tastes like a cheesecake….but also like french toast. It’s soft and custardy and buttery. A little bit sweet, but not too sweet. The top of the loaf has a thick, golden crust, reminiscent of the golden crust you get from traditional pan fried french toast.

Then you have that incredible cream cheese layer. It’s SO SIMPLE, but so perfect for this french toast loaf. I got the filling recipe from Mira at Cooking LSL, from her Cream Cheese Filled Banana Bread with Coconut Oil. All I did was add a wee bit of lemon because I found the overall flavour was too one dimensional and I think having a touch of freshness from the lemon makes a huge difference.

Overhead photo of Cream Cheese Stuffed French Toast Loaf

Don’t you think it looks pretty? It’s hard to believe that something like this is made with plain sandwich bread. Not fancy artisan bread or brioche. Just plain bread, the cheap sliced stuff you get from the supermarket. Though I’m sure this would be lovely made with fancy bread….

Sandwich bread is perfect because it fits neatly into the loaf tin and provides the perfect base for creating a neat layer of cream cheese in the middle. You just dip pieces of bread in a simple egg mixture, then layer it up like lasagna. The cream cheese filling is really soft and fluffy so it’s very easy to spread. Then just top with more egg dipped bread, dollop on some butter, scatter with sugar (really worth it, creates a gorgeous crust!) and bake.

Look how easy this is to assemble!

How to make Cream Cheese Stuffed French Toast Loaf

When it comes out of the oven, it will be gloriously puffed up with a rounded top, like loafs you typically make in loaf tins. But it will deflate as it cools. I wish I could tell you to slice it up straight out the oven, but it really does need 15 minutes to rest so it can “set” and be sliced neatly. But don’t worry, it’s still lovely and warm! Having said that though, I have eaten plenty of it at room temperature, and it is just as nice. 🙂

I can’t think of anything more appropriate to pile on top of this loaf than a mass of sweet strawberries. The crowning touch, don’t you think? But honestly, it is more about aesthetics than flavour. Because this french toast loaf does NOT need the extra flavour. 🙂

OK. My diet starts next week. Next week. I promise. – Nagi

Sliced Cream Cheese Stuffed French Toast Loaf

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Cream Cheese Stuffed French Toast

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5 from 13 votes
A baked french toast in the form of a loaf with a cream cheese filling! It tastes like a cheesecake baked into a french toast! The french toast is soft, custardy and buttery and not overly sweet because the richness and sweetness comes from the cream cheese filing. The top of the loaf has a crunchy, sweet crust which is reminiscent of the golden crust you get from traditional pan fried french toast. Serving with strawberries is optional. There is plenty of flavour already!
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Servings:6 - 8
Hover over "Servings" value to reveal recipe scaler
Author:Nagi | RecipeTin Eats
Course:Breakfast, Brunch
Cream Cheese Stuffed French Toast Loaf topped with strawberries, sliced on a board

Ingredients

  • Butter , for greasing

Cream Cheese Filling

  • 250 g / 8oz cream cheese , at room temperature
  • 1/3 cup sugar (white)
  • 1 tsp vanilla extract
  • 1 egg
  • 2 tbsp lemon juice

Egg Mixture

  • 4 eggs
  • 3/4 cup + 2 tbsp milk (low fat or full fat)
  • 3 tbsp sugar (white)
  • Pinch of salt

French Toast Bake

  • 12 fresh slices sandwich bread (crusts removed) (Note 1)
  • 2 tbsp butter , diced (optional) (Note 2)
  • 2 tbsp brown sugar (optional) (Note 2)

Macerated Strawberries (optional - Note 3)

  • 1 punnet strawberries , sliced
  • 1 tbsp sugar

Instructions

  • Preheat oven to 180C/350F. Generously butter a 10cm x 21cm / 4" x 8" loaf tin
  • Make Cream Cheese Filling - beat (or mix) the cream cheese, sugar and vanilla until combined. Then add the egg and lemon juice, then beat/mix until smooth, light and fluffy.
  • Whisk the Egg Mixture ingredients together in a large bowl.
  • Dip 2 slices of bread into the Egg Mixture. Because you're using fresh bread, it should soak through with egg mixture pretty quickly.
  • Line the base of the loaf tin with the egg dipped bread. Cut bread if necessary to fill in gaps. Repeat twice more so you have 3 layers of egg dipped bread.
  • Spread all the Cream Cheese filling over the bread. Then top with two more layers of egg-dipped bread.
  • Dot surface with butter and scatter over the sugar.
  • Bake for 40 minutes until golden and puffed. Check at 30 minutes - if the top is already dark golden, then cover loosely with foil and return to the oven to finish baking (this is what I did).
  • Allow to rest for 15 minutes in the tin before turning out onto a cooling rack to rest for a further 5 minutes.
  • To serve, topped with Macerated Strawberries.

Macerated Strawberries

  • Combine strawberries and sugar in a bowl and set aside to "sweat" for at least 20 minutes.

Recipe Notes:

1. The number of slices of bread you need will depend on the size of the bread. You need enough to create 5 layers in the loaf tin. Cut to fit.
Typically, french toast recipes will call for stale bread. In this case, fresh is required because the bread is not kept aside for the egg mixture to soak into the bread. Fresh bread works better because it instantly soaks up the egg mixture.
2. If you want to reduce calories, you don't have to do the butter and sugar topping. It creates an extra crunchy sweet crust and adds a buttery flavour to the french toast. It's an optional extra. 🙂
3. Strawberries are optional. They are mainly for decoration. They add flavour but the french toast loaf is yummy enough without it too.
4. Nutrition including Macerated Strawberries, for 8 servings.
Cream Cheese Filled French Toast Loaf Nutrition

Nutrition

Serving: 180gCalories: 355kcalCarbohydrates: 42.5g (14%)Protein: 9.9g (20%)Fat: 17.4g (27%)Saturated Fat: 9.1g (46%)Cholesterol: 143mg (48%)Sodium: 382mg (16%)Potassium: 169mg (5%)Fiber: 1.4g (6%)Sugar: 23gVitamin A: 13%Vitamin C: 31%Calcium: 23%Iron: 6%
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats or leave me a comment & rating below.
Cream Cheese Stuffed French Toast Loaf - a baked french toast with a cheesecake filling and a buttery, crunchy top piled high with strawberries. Made with plain sandwich bread, so easy and fast!

 

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75 Comments

  1. This recipe is perfect for Christmas morning! I decided to do a test run and it came out perfectly! I followed the directions and was happy with how the sugar crust on top looked using the tin foil. I think I’ll have to make more than 1 for the family as I can see this being eaten very fast!

    Reply

  2. For a New Orleans spin on this recipee, mix cream cheese with bananas for the stuffing and top with a rum/brown sugar/butter topping. Now you have created a Bananas Foster stuffed french toast.

    Reply

  3. I made this today and is was absolutely delicious. I am a stickler for making a recipe as written the first time and then “customizing” it thereafter if need be or desired. However, this one requires no customizing. I suggest you double the recipe if serving more than 3 people as seconds will be wanted. 🙂

    Reply

  4. We love French Toast at our house, and we decided to make CREAM CHEESE FILLED FRENCH TOAST LOAF for breakfast last Sunday. The dish was really a stand-out — everyone loved the filling, in particular.

    It was so terrific that we followed it up that evening with another Nagi creation: THAI RED CURRY WITH CHICKEN & MANGO. Again, very tasty and enjoyed by all.

    Thanks for helping our family have a nice Sunday!

    Reply

    • Woah! Back to back recipes from RecipeTin Eats! <3 I'm so glad you enjoyed both of those Kevin, thank you very much for letting me know! N x

      Reply

  5. Do you think this would work if I assembled it the night before, popped it in the fridge overnight, and then baked it in the morning? Or would it disintegrate?

    Reply

    • Hi Danielle! Normally I would say yes but I just did not like the way the egg mixture soaked through the cream cheese layer. However, what you can do to prep ahead is this: Make the bottom layer of egg soaked bread, top with cream cheese. Cover and refrigerate. Reserve remaining egg mixture and bread until the next morning, finish assembling just before baking! Hope that makes things easier for you 🙂

      Reply

  6. How far ahead can I make this. I want to serve it for brunch but don’t want to turn on the oven in the morning. Will it become soggy if I reheat in microwave before serving or can I serve at room temp?

    Reply

    • Hi there! This really is lovely popped in the oven to reheat for 15 minutes or so. but it is lovely at room temperature too! My friends said it tasted just like cheesecake – but with a fraction of the guilt!! 🙂

      Reply

    • Glad to surprise you!! Can you sub sugar with agave?? I feel like it might lack something if there is no sweetness at all in this? N x

      Reply

      • Agave is still a bit high in sugar. At most, I could either use Swerve or a combination of honey/stevia. Will try it eventually! I also make my own low carb bread so it will be interesting. Will let you know when I get the opportunity to try a modified version out.

        Reply

  9. hi there,

    sorry but can confirm for the egg mixture what does this mean?

    ¾ cup + 2 tbsp milk (low fat or full fat)

    i mean 3/4 cup of what actually? @@

    thanks

    Reply

    • Thanks so much!! I know, back to back cream cheese is a little naughty, but hey! It’s cream cheese! Can’t get enough of it 🙂

      Reply

  14. Nagi this would not last one nanosecond in our home! Boys would inhale it and be asking for seconds. This is a great make ahead dish and perfect for Mom’s Day! Have a super weekend. Pinning away! Take care, BAM

    Reply
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