Stuffed French Toast

My grandmother’s dining table was a beast of solid oak, scarred with water rings and the ghosts of a thousand family meals. But on Sunday mornings, it was transformed. The crisp white linen would come out, and platters of what she called “Poor Knights” would appear—golden, puffed, and dusted with snowy icing sugar. We didn’t know it was stuffed french toast. We just knew it was magic. It felt decadent, forbidden, like dessert for breakfast. My version is a direct descendant of that magic, a little more polished maybe, but with the same soul. It’s my go-to for birthdays, anniversaries, or any Saturday that needs a little gilding.

Quick Look

Why You’ll Love This Recipe

• It’s an undeniable showstopper. The moment you slice into that crisp exterior to reveal the creamy filling is pure theatre.
• Incredibly versatile. The filling is a blank canvas for your favorite flavors, from lemon curd to Nutella.
• Makes any morning feel like a celebration. It’s the culinary equivalent of putting on a fancy dress just because.

Grab These

(For the Filling)

• 8 oz (225g) full-fat cream cheese, softened at room temp (don’t even think about the low-fat stuff here, it’ll get grainy)
• 1/4 cup (50g) granulated sugar
• 1 large egg yolk
• 1 teaspoon pure vanilla extract (I swear by Nielsen-Massey)
• Zest of half a lemon (trust me, it cuts the sweetness perfectly)

(For the French Toast)

• 8 slices of thick-cut, day-old bread (Challah or Brioche are my champions. A sturdy, artisanal loaf is key—flimsy sandwich bread will sob and fall apart.)
• 3 large eggs
• 1 cup (240ml) whole milk
• 1/4 cup (60ml) heavy cream (this is the luxury upgrade)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• A good pinch of fine sea salt
• 2 tablespoons unsalted butter, for cooking
• Maple syrup and fresh berries, for serving

Let’s Make It

First, let’s make that glorious filling. In a medium bowl, beat the softened cream cheese with a hand mixer until it’s completely smooth and no lumps remain. This is the most important step—no one wants lumpy filling. Scrape down the sides, then beat in the sugar, egg yolk, vanilla, and lemon zest until it’s all one happy, creamy mixture. Set this aside.

Now, for the surgery. Take your sturdy slices of bread. With a small, sharp paring knife, cut a horizontal slit through the top crust of each slice, creating a deep pocket. Be careful not to cut all the way through the bottom or the sides. Think of it like pita bread. Then, take a spoon or a small offset spatula and carefully fill each pocket with the cream cheese mixture. Don’t overstuff, or it’ll just ooze out everywhere during cooking. A couple of tablespoons per slice is plenty.

In a pie dish or something with a similar shallow rim, whisk together the eggs, milk, cream, cinnamon, nutmeg, and that pinch of salt. The salt is not optional; it makes all the other flavors pop. Now, here’s a tip from a woman who has made a mess more than once: heat your skillet or griddle over a medium-low heat before you start dipping. Add a tablespoon of butter and let it melt. While that’s happening, take your stuffed bread slices and give them a nice, long soak in the egg mixture. Let them sit for a good 30-60 seconds per side. You want the bread to drink it up, but not get so soggy it falls apart.

Gently place two slices into the preheated, buttery pan. Cook for 3-4 minutes per side, until they’re a deep, golden brown and crisp. The filling might peek out a little—that’s fine. You’ll know it’s done when the outside is gorgeous and the inside feels slightly firmer (and hopefully melted) when you press it gently. Repeat with the remaining butter and bread slices. Serve immediately. I mean it. Don’t let this sit.

Nutritional Facts (Per Serving)

Variations & Add-Ins

• Berry Bliss: Fold a handful of very finely diced strawberries or raspberries into the cream cheese filling right before stuffing.
• Chocolate Orange Dream: Swap the lemon zest for orange zest and add 2 tablespoons of mini chocolate chips to the filling.
• Salted Carana: Mix 2 tablespoons of dulce de leche into the filling and sprinkle the cooked french toast with a little flaky sea salt.

Serving Ideas

This is a star that needs a simple supporting cast. I love it with a generous pour of warm, real maple syrup and a tumble of fresh berries. A dollop of whipped cream never hurt anybody. For a real brunch spread, a simple platter of crispy bacon or breakfast sausages and a pot of strong coffee are all you need.

Storage & Reheating

Honestly, this is best eaten right away. But if you have a lone survivor, let it cool completely and store it in an airtight container in the fridge for up to a day. Reheat it in a toaster oven or a regular oven at 350°F (175°C) for about 10 minutes to re-crisp the exterior. The microwave will make it sad and soft.

My Two Cents

Don’t rush the cooking process. If your pan is too hot, the outside will burn before the inside has a chance to warm through and melt that beautiful filling. Medium-low is your friend. Patience is your other friend.

You Asked, I’m Answering

Can I make this the night before?
You can assemble it the night before. Prepare the filling and store it covered in the fridge. In the morning, let it sit on the counter for 20 minutes to soften a bit before you stuff the bread. Don’t stuff the bread ahead of time, it’ll get unpleasantly soggy.

My filling all leaked out! What did I do wrong?
You probably overstuffed or the pocket wasn’t sealed well enough. It happens to the best of us. Just use a little less filling next time, and make sure your slit is clean and doesn’t go through the sides. A little leakage is normal; a river is a sign to pull back.