Cream Stuffed French Toast

Cream Stuffed French Toast Recipe

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Cindy McLaughlin


Made this for my co-workers at Michaels Arts & Crafts. (NOTE: The 8 hours in the prep time includes inactive refrigeration.)


★★★★★ 1 vote

8 Hr 15 Min
55 Min


  • 1 Tbsp
    butter, softened for greasing
  • 6
  • 3 c
  • 3/4 c
    maple syrup, plus extra for serving
  • 1 tsp
    vanilla extract
  • 2 Tbsp
  • 1/4 tsp
  • 12 slice
    bread, day old is best
  • 1/4 c
  • 8 oz
    cream cheese, room temperature

How to Make Cream Stuffed French Toast


  1. Butter a 9x13-inch baking dish. Set aside.
  2. In a large bowl, beat 4 eggs until frothy. Add 2 cups milk, maple syrup, vanilla extract, cinnamon and salt.
  3. Trim crusts from bread. Arrange half of the bread in the prepared baking dish. Pour 1/2 of the milk mixture over bread in the baking dish.
  4. Add cream cheese, 1 cup of milk, 2 eggs and sugar to a blender. Process until smooth. Pour cream cheese mixture over moist bread in the baking dish.
  5. Top with remaing bread; pour remaining milk mixture over bread. Cover and refrigerate for a minimum of 2 hours but overnight is best.
  6. Remove dish from refrigerator. Uncover and put dish in cold oven. Preheat oven to 350 degrees F. Do NOT start timer until oven has reached 350 degrees F. Bake for 55 minutes until top is golden and the filling is set. Spoon onto servicing plates and drizzle with maple syrup.

Printable Recipe Card

About Cream Stuffed French Toast

Course/Dish: Breakfast Casseroles
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy

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