Stacked French Toast Recipe

Make filling

In a medium bowl, combine softened cream cheese and mascarpone. Beat with a whisk or electric mixer until smooth. Add powdered sugar, 1/2 tsp vanilla extract and lemon zest (if using). Beat until fully combined and smooth. If mixture is too thick to spread, add up to 1 tablespoon milk, 1 tsp at a time, until it reaches a spreadable but not runny consistency. Transfer filling to a piping bag or small bowl and set aside chilled while you prepare the batter.

Prepare egg batter

In a shallow wide bowl or pie plate, whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon and 1/4 teaspoon salt until homogenous and slightly frothy.

Assemble stuffed slices

Lay out the 8 slices of thick-cut brioche or challah. On 4 slices, spread or pipe an even layer (about 2 tablespoons) of the sweet crème filling leaving a 1/2-inch border. Top each filled slice with a second slice to make 4 sandwiches, gently pressing edges to seal.

Soak sandwiches

Place each sandwich into the egg batter and allow to soak 20–30 seconds per side for thick-cut bread (longer if bread is very dry), pressing gently so the custard penetrates but does not collapse the sandwich. Lift and let excess drip back into the bowl.

Cook

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon butter and swirl to coat. Place 2 soaked sandwiches (4 slices) into the skillet without crowding. Cook 3–4 minutes per side until deep golden brown and internal filling is warmed. Add remaining 1 tablespoon butter before cooking the second batch. Transfer cooked stacks to a baking sheet and keep warm in a 200°F (95°C) oven while you finish the rest.

To serve, stack the warm French toast sandwiches (you may cut each sandwich diagonally for presentation). Dust generously with powdered sugar. Serve immediately with maple syrup on the side and fresh berries if desired.