Stuffed French Toast Recipe

Prepare egg custard

In a shallow wide bowl or dish combine 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt. Whisk until smooth and slightly frothy.

Prepare coating

Place 3 cups lightly crushed corn flakes in a wide shallow dish. Press the flakes down lightly to create an even coating layer. Have a wire rack or parchment-lined tray ready for assembled slices.

Preheat pan

Heat a large skillet or griddle over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon neutral oil (optional) so the butter doesn't burn; reduce heat to medium-low when ready to cook.

Assemble and coat bread

Take 8 slices of thick brioche. After stuffing (see filling section), dip each stuffed sandwich briefly into the egg custard, submerging both sides for 5–8 seconds to soak but not fall apart. Allow excess custard to drip for 3–5 seconds, then press both sides into the crushed corn flakes so they adhere, gently pressing to coat evenly. Place coated slices on the rack briefly to set while you finish coating the rest.

Cook

Working in batches, place coated stuffed slices in the preheated skillet. Cook 3–4 minutes per side, or until coating is golden brown and internal filling is warmed through. Adjust heat to avoid burning the corn flakes — medium-low to medium works best. Transfer cooked slices to a warm oven (200°F / 95°C) while you finish remaining pieces.

Prepare cream cheese filling

In a medium bowl, beat 8 oz softened cream cheese with 3 tablespoons powdered sugar, 1/2 teaspoon vanilla extract and 1 teaspoon lemon zest until smooth and spreadable. Taste and adjust sweetness if desired.

Add fruit to filling

Fold 3 ounces diced strawberries and 1/2 cup fresh blueberries gently into the cream cheese mixture so fruit is evenly distributed but not crushed.

Assemble stuffed sandwiches

Lay out 4 slices of bread. Evenly divide the cream cheese-fruit filling among them, spreading about 2 tablespoons (or more for larger slices) on each. Top each with a second slice to make 4 sandwiches. Press gently to seal edges slightly so filling won't spill during dipping/cooking.

Make compote

In a small saucepan combine 2 cups mixed berries, 3 tablespoons granulated sugar, 1 tablespoon lemon juice and 2 tablespoons water. Cook over medium heat, stirring occasionally, until the berries break down and sauce thickens, about 6–8 minutes. If you prefer a thicker compote, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the compote, cooking 1 additional minute until thickened. Remove from heat and keep warm.

Serve

Place two halves (or one whole sandwich, depending on portion) of the cooked stuffed french toast on each plate. Spoon warm mixed berry compote over the top. Drizzle with maple syrup to taste and dust lightly with 1 tablespoon powdered sugar if using. Serve immediately so coating is crisp and filling warm.

Storage and reheating (optional)

Compote can be refrigerated up to 3 days; reheat gently before serving. Leftover assembled but uncoated sandwiches can be kept refrigerated for up to 8 hours before coating and cooking. Cooked pieces are best enjoyed immediately but can be reheated in a 350°F (175°C) oven for 6–8 minutes to crisp.