Stuffed French Toast Recipe

Make the cream cheese filling

In a medium bowl, beat softened cream cheese with powdered sugar and lemon zest (if using) until smooth and spreadable. Adjust sweetness to taste. Transfer to a piping bag or a small airtight container.

Prepare the custard

In a shallow wide dish, whisk together the eggs, whole milk, granulated sugar, vanilla extract, and ground cinnamon until homogeneous and slightly frothy. Set aside.

Lay out 8 slices of thick bread. Using a sharp knife, cut a pocket or create a sandwich: if making pockets, trim a small square from the center of 4 slices (leaving a 1/2" border) and slightly hollow to create a cavity. If making sandwiches, pair slices into 4 pairs and proceed to spread filling between them.

Spread approximately 1 tablespoon of the cream cheese filling into each pocket or onto 4 slices (if making sandwiches). Top the filling with 2–3 slices of banana and a few slices of strawberry (about 2 tablespoons fruit per sandwich). If you like a sweeter filling, spread 1 teaspoon of maple syrup or jam into the filling before closing.

Close the pocket with the reserved bread pieces or top with the remaining slices to form 4 stuffed sandwiches. Press edges gently to seal. If you cut a pocket, press edges and optionally use a little water to help seal; do not overfill or custard will leak.

Heat a large skillet or griddle over medium heat. Add 1 tablespoon butter and 1/2 teaspoon oil to the pan—oil raises the smoke point so butter browns without burning.

Working with one sandwich at a time, place the stuffed bread into the custard dish and let soak 15–20 seconds per side (longer—30 seconds—if using very stale bread). Carefully lift and let excess drip back into the dish; you want the bread saturated but not falling apart.

Add an additional 1 tablespoon butter to the pan if needed. Place the soaked sandwich in the hot skillet. Cook 3–4 minutes per side over medium heat, pressing gently with a spatula, until golden brown and heated through. Reduce heat slightly if exterior browns too quickly before center warms. Repeat with remaining sandwiches, wiping pan and adding butter between batches if necessary.

Transfer cooked stuffed French toast to a warm plate. Dust with powdered sugar and serve immediately with maple syrup on the side. Optionally top with extra sliced fruit.

Estimated plating: cut each sandwich in half diagonally for easier eating. Yield is 4 stuffed sandwiches (8 halves).