Stuffed French Toast

Please rate this

0 1 2 3 4 5
0 Ratings
Leave a Rating
Your Rating:


4 thick slices french bread
1/2 cup (125 mL) cream cheese, spreadable
2 tbsp (30 mL) strawberry jam
4 eggs
1/2 cup (125 mL) milk
1/2 tsp (2 mL) vanilla
2 tbsp (30 mL) butter or margarine
maple or fruit syrup


To slice and make pockets in French bread easily, cut a 3/4 inch (2 cm) slice of bread from a loaf of French bread, without cutting all the way through the bottom. Slice the loaf again, 3/4 inch (2 cm) from the first cut, this time cutting the slice from the loaf. Repeat 3 more times to make four thick slices of bread with pockets. In a small bowl, stir together cream cheese and jam until blended. Spread mixture into each pocket. Press gently to close pockets. In a shallow bowl large enough to dip bread, whisk eggs. Whisk in milk and vanilla. Dip each stuffed bread pocket in egg mixture to coat both sides. In a large skillet, melt 15 mL (1 tbsp) butter over medium heat. Place 2 or 3 bread pockets in skillet and cook until golden brown on both sides (1 to 2 minutes per side). Repeat with remaining butter and bread pockets. Serve drizzled with syrup.


Serve with preserves or whipped cream, or sprinkled with icing sugar.

Use 8 thin or regular slices of any type of bread; make sandwiches with filling.

Filling Variations

Substitute another flavour of jam for the strawberry jam. Or replace cream cheese and strawberry jam with one of the following:

flavoured cream cheese ,  crunchy peanut butter and jam or banana slices ,chocolate hazelnut spread , thinly sliced ham and swiss cheese, thinly sliced peeled apples, Brie cheese and ground cinnamon  or canned pie filling

Preparation: 5 minutes

Cooking: 4 minutes