Go Back

Stuffed French Toast


  • 1 tub (8 oz) Whipped Cream
  • 1 tbsp Brown Sugar
  • 3 tsp Ground Cinnamon
  • 16 slices Thick-sliced bread (Italian, French, sourdough, challah)
  • 2 tsp Vanilla
  • 1/2 c of your favorite fruit preserves (I used a combo of sour cherry and apricot) 
  • 5 Eggs
  • 1 c Milk


  • Mix cream cheese, brown sugar, 2 tsp. of cinnamon and 1 tsp of vanilla in a small bowl until blended. Spread two tablespoons of this mixture on each of eight slices of bread. Top the other eight slices of bread with the fruit preserves (about a tablespoon on each). 
  • Press one of each bread slices together to form a sandwich. 
  • Beat eggs with a whisk in a shallow mixing bowl or pan. Add milk and remaining cinnamon and vanilla and mix well.  Dip sandwiches in egg mixture until coated on both sides. 
  • Spray skillet with non-stick spray and heat. Once heated, place  2-4 coated sandwiches on a hot skillet/griddle for 4-5 mins each side or until golden brown.  Repeat with remaining sandwiches, until done. 
  • Serve warm with your favorite toppings.  Homemade whipping cream, maple syrup, and fresh fruit are excellent choices!