Can I use a different type of bread besides sandwich bread?

Absolutely. Brioche, challah, or even sturdy Texas toast all work beautifully. Just steer clear of very soft or thin bread, which can fall apart during soaking.

What’s the best way to keep the filling from leaking out?

Crimp or pinch the edges of the sandwich firmly, and avoid spreading filling too close to the edge. If you want to get fancy, press the edges lightly with a fork for a decorative seal.

Can I prepare the stuffed sandwiches ahead of time?

Yes! Assemble the stuffed bread the night before, cover well, and store in the fridge. Dip in the custard and cook in the morning for an easy, make-ahead breakfast.

Is it okay to use low-fat milk or egg replacers?

You can use 2% or 1% milk with great results. For a dairy-free or vegan option, try plant-based milk and an egg replacer — just know the final texture may change a bit, but it will still be delicious.

Stuffed French Toast Recipe

Description

This delicious, easy Stuffed French Toast features slices of sandwich bread filled with creamy Nutella, fruit jelly, or whipped cream cheese, then dipped in a cinnamon-vanilla egg custard and pan-fried to golden perfection. Serve warm with berries, maple syrup, or powdered sugar for an irresistible breakfast or brunch treat.

Ingredients

Units Scale

Bread & Filling

16 slices sandwich bread
1 cup Nutella, whipped cream cheese, or fruit jelly

Custard

2 cups milk (whole, 2%, or 1%)
5 large eggs
1/4 cup brown sugar (light or dark)
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup all-purpose flour

For Cooking

4 tablespoons salted butter

For Serving (Optional)

Fresh berries
Whipped cream
Powdered sugar
Maple syrup

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Filling: Spread 2 tablespoons of Nutella, cream cheese, or fruit jelly onto 8 slices of bread, leaving a 1/2-inch edge around each slice.
Assemble the Sandwiches: Top with the remaining 8 slices of bread. Press gently and crimp the edges by pinching with your fingers to seal in the filling.
Make the Custard: In a large mixing bowl, whisk together the milk and eggs until well combined. Add the brown sugar, cinnamon, vanilla extract, salt, and slowly whisk in the flour until the mixture is smooth and evenly combined.
Preheat the Pan: Heat a lightly buttered griddle or nonstick skillet over medium-high heat. Melt 1 tablespoon of butter for each batch as needed.
Dip the Sandwiches: Working in batches of two, soak each filled sandwich in the egg mixture until thoroughly saturated (30-60 seconds), making sure not to let it fall apart. Let excess custard drip off.
Cook the French Toast: Place the soaked sandwiches onto the hot pan and cook for 4 to 6 minutes per side, or until golden brown. Add more butter for each batch as needed. Repeat with all sandwiches.
Serve: Serve warm, topped with fresh berries, whipped cream, powdered sugar, and/or maple syrup as desired.

Notes

Softened cream cheese or whipped cream cheese spread easily; add fresh berries or fruit jelly for variation.
Keep cooked French toast warm in a 200°F (95°C) oven while finishing the rest.
Be careful not to oversoak the bread to prevent it from falling apart.

Nutrition

Serving Size: 1 stuffed toast
Calories: 220 kcal
Sugar: 14 g
Sodium: 274 mg
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0.2 g
Carbohydrates: 24 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 139 mg