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Cream Cheese–Stuffed French Toast with Berries

Crispy French toast gets filled with tangy lemon cream cheese for a decadent morning treat any day of the week.

Serves 4
Ready in 25 mins
Prep time 15 mins
Cooking time 10 mins
524 calories per serving


> 1 lemon
> 6 oz cream cheese, softened
> 1 tsp vanilla extract
> 8 thin slices challah bread or brioche
> 1/2 cup milk
> 2 large eggs
> 1/2 cup raspberries
> 1/2 cup blueberries
> 1/4 cup maple syrup
> 1 tbsp confectioners' sugar


Preheat oven to 225°F. From the lemon, grate 1 tsp zest and squeeze 2 tsp juice. In a medium bowl with a hand mixer, beat the cream cheese, lemon zest, lemon juice, and vanilla until smooth. Divide mixture among 4 slices of the bread, spreading in even layer. Top with remaining slices of bread, pressing down to adhere.
In a shallow baking dish, whisk the milk and eggs until combined. Working with 2 at a time, dip sandwiches into egg mixture to soak all sides.
Heat a 12-inch greased nonstick skillet on medium. Add dipped sandwiches and cook 2–3 min. per side, until deep golden brown. Transfer to oven to keep warm. Cook remaining 2 sandwiches.
In a medium bowl, combine berries and syrup. Top French toast with berry mixture and dust with confectioners’ sugar. Serve immediately.

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