Stuffed French Toast Recipe

Prepare the cream cheese hazelnut filling

In a medium bowl, beat the softened cream cheese with the hazelnut spread until smooth and combined. Adjust sweetness if desired. Transfer to a piping bag or a resealable bag with the corner snipped for easier assembly.

Make pockets in the bread

If using whole slices, create a pocket by cutting a triangle wedge or slicing halfway through the side of each slice to form a pocket large enough to hold about 1 to 2 tablespoons of filling. Alternatively, use two smaller slices and sandwich the filling between them.

Assemble stuffed slices

Pipe or spoon about 1 to 2 tablespoons of the cream cheese-hazelnut mixture into each pocket or between slices. Wipe away any excess at the edges and press gently to seal. Repeat for all 8 slices (or 4 sandwiches if using sandwich method).

Make the custard batter

In a shallow wide bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until well combined and slightly frothy.

Soak the stuffed bread

Heat a large skillet or griddle over medium-low to medium heat and add 1 tablespoon butter to melt. Dip each stuffed slice (or sandwich) into the custard mixture, letting it soak 10–15 seconds per side — enough to absorb but not fall apart. Allow excess to drip off before transferring to the preheated skillet.

Cook until golden

Cook the soaked stuffed toast in batches, adding more butter as needed, 3–4 minutes per side, until golden brown and cooked through. Lower heat if the exterior browns too quickly before heating through. Transfer cooked slices to a warm oven (200°F/95°C) on a baking sheet to keep warm while finishing remaining slices.

Combine fruit and sugar

In a small saucepan over medium heat, combine the blueberries, quartered strawberries, 3 tablespoons granulated sugar, 2 tablespoons water, and 1 teaspoon lemon juice. Stir to combine.

Simmer to release juices

Bring the mixture to a gentle simmer, stirring occasionally. Cook 6–8 minutes until the berries have softened and released juices. If using frozen fruit, cook a minute or two longer.

Thicken if desired

If you prefer a thicker compote, mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Stir the slurry into the simmering fruit and cook 1–2 minutes more until the compote thickens. Remove from heat and let cool slightly; the compote will thicken further as it cools.

Plate and top

Place two stuffed toast slices per serving on warm plates. Spoon generous portions of the warm blueberry-strawberry compote over the top or to the side.

Garnish

Dust with powdered sugar if using, sprinkle with toasted chopped hazelnuts for crunch, and offer maple syrup on the side.

Serve immediately while the French toast is warm and the compote is slightly warm or at room temperature.