by Ava Morlier, Culinary Arts Writer

Happy November! Today’s dish is a deliciously sweet way to start your day (and a great way to satisfy all your hungry relatives waiting for the Thanksgiving feast to come together): Stuffed French Toast!

French toast itself, is relatively simple to make (and I’m sure many of you at home are pros at making it). But stuffed French toast is actually much easier to make than it sounds. It can be made two ways: by sandwiching a filling (such as cream cheese) between two pieces of bread or by cutting a pocket in the bread and stuffing it with filling (such as banana slices). The secret to a restaurant-quality French toast is the bread. Texas toast (not the garlic-flavored frozen stuff found in the freezer section of your local supermarket), a thick sliced toast (usually found in the fresh baked bread section), allows for the batter to be absorbed well and gives the French toast an overall delicious thickness.

One final tip for French toast: don’t soak it! This really depends on preference, but if you don’t like soggy toast, do not let the bread soak for long. Dip the bread in the batter, allow to soak for 5-10 seconds, flip and let soak another 5-10 seconds, then pop it on the pan to cook. May this French toast recipe bring warm deliciousness to you and your loved ones on these chilly November mornings!

Strawberry Cream Cheese Stuffed French Toast



3 eggs, beaten

½  c. half and half or whole milk

1 tsp. vanilla extract

2 tsp. brown sugar


1 c. cream cheese

1 c. strawberries, chopped

¾ c. powdered sugar

Bread & topping

10 slices Texas toast-cut bread

Powdered sugar or maple syrup

Crushed almonds (optional)

Thinly sliced strawberries (optional)

3 tbsp. oil or butter (for frying)

Tools Needed

Liquid and dry measuring utensils, 2 small bowls, spoon, mixer and beaters, large shallow dish (ex. a pie pan), knife, large non-stick skillet, plate.


In a small bowl, mix filling together with a beater. Set aside.

In a separate bowl, beat the batter together. Once well incorporated, pour into the shallow dish.

Take two pieces of bread. Spread a thick layer of the filling and sandwich it between two pieces of bread.

Dip in the batter. Let each side soak for 5-10 seconds.

Heat a skillet on medium-high heat. Coat surface with butter or oil.

Place bread on the skillet and cook until the sides are golden brown, about one minute per side.

Set on a plate. Garnish with toppings and enjoy!

Other ideas:

Eclair French toast-Nutella is used for the filling; the final product is garnished with crushed almonds, whipped cream and chocolate syrup. 

Extra chocolate French toast – chocolate syrup can be added to the French toast batter.

Banana French toast:  For the filling, use mashed banana and powdered sugar. Garnish with fresh banana slices and drizzle with caramel syrup.

*With credit to User Trish’s The BEST Stuffed French Toast recipe on

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