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. Made with plain old sandwich bread, it tastes like a cheesecake french toast!
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.
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!
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
More cute spins on French Toast
We all love classic French Toast – but sometimes it’s nice to try something different!
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Cream Cheese Stuffed French Toast
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:
Nutrition Information:
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Out of this world delicious! Sprinkled a little bit of cinnamon over cream cheese mixture. Otherwise followed the recipe as written. I am freezing a couple slices to see how it does.
Hi
I tried this one. But my cream cheese layer soaked into the bread, there wasn’t a seperate layer after it was baked.. can you tell me how I can correct that?
Oh my gosh! This is The best breakfast recipe! I followed exactly, except chose to add a bit of cinnamon to the egg mixture as well as the brown sugar. Definitely a new household staple!
Awesome Elli! Cinnamon is a perfect addition for sure! — Nx
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!
Love hearing that Stephanie!! Thank you so much for taking the time to let me know – N x ❤️
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.
I LOVE THAT IDEA BILL!!! N xx
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. 🙂
I’m so glad to hear that Jeanie! Thank you for letting me know! N x
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!
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
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?
I prepped everything the night before.. I cut the bread accordingly, made the egg mixture and cream cheese.
To make my life easier then I woke up
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 🙂
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?
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!! 🙂
Can I use microwave for this recipe?
Hi Wynne! Unfortunately this won’t work in a microwave as it stays soggy. 🙁 Sorry!
This looks insanely good! The only difference (for me) is I’d have to make it sugar free. I’m willing to try this though! I really didn’t expect it to be made with sandwich bread!
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
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.
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
Hi Priscilla! That means 3/4 cup of milk PLUS another 2 tbsp of milk 🙂
OMG this is so incredibly gorgeous and delicious looking!!! You are a genius!!!
Genius?? NO! Just lazy! It’s such a shortcut brunch idea!! 🙂
You are always so humble honey! I have a kids cooking class in a few weekends and I may just do this!!!
This looks amazing <3
This is a very interesting way to serve french toast. The presentation is very pretty! I am sure people will be impressed to see this in a brunch. And cream cheese? OH YEA!
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 🙂
This is such an amazing idea, Nagi! I love this baked french toast stuffed with cream cheese. So so creative and looks incredible!
Thanks so much Kelly!! Hope you have a great weekend – N x
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
Oh thanks Bobbi! You are too sweet 🙂 And HAPPY MOTHER’S DAY to you!! N x
This is so beautiful, Nagi! What a delicious and creative way to greet a new day!!
Thanks Marissa!! I’m thinking Mother’s Day, hmmm…??
Yes! It’s perfect for Mother’s Day…
Now you’ve outdone yourself! Love it! Wouldn’t mind waking up to this beauty on Mother’s day!
What a smart idea to put the French toast this way! I would never come up with this. You are very creative, Nagi!
Thank you so much Holly!! N x