This easy-to-make french toast is stuffed with cream cheese! It’s made in a casserole dish for easy serving.
I LOVE a good brunch casserole. In fact, I’ve already shared an Overnight French Toast Casserole that’s topped with cinnamon sugar—everyone raves about it!
But I couldn’t stop with just one french toast casserole. Because this version is stuffed! Stuffed French Toast is crispy on the top, soft and tender in the middle, and has bits of cream cheese popping out throughout it. I kept it traditional with just cream cheese inside, but see below for more variations for fruit and other mix-ins!
It is lightly sweetened already, which may be enough for some people. But I like to serve it with additional maple syrup, and let my guests choose if they want more or not.
The dish is made in a 13×9 inch pan, so it’s easy to feed a group of people. The recipe serves 8, so you can either share it with a crowd or enjoy the leftovers yourself!
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- A soft and fluffy white bread is the base of the dish. I used a thick-cut bread labeled Texas Toast (not the buttered kind—it’s in a loaf that you’d find in the bread aisle)
- A dozen eggs and a cup of milk form the tender custard. You can use any type of milk, such as skim, 1%, 2%, or whole. You can even use unsweetened almond milk.
- Sugar and maple syrup sweeten the casserole.
- Cubes of cream cheese are hidden in the middle!
How to make stuffed french toast
Start by greasing a 13×9 inch baking pan with cooking spray or butter.
Then, cut the bread into 1-inch cubes. It doesn’t have to be perfect! I find that using a serrated knife makes this really easy. Cut the cream cheese into half-inch cubes.
Place half the bread in the greased baking pan, and then top it with all of the cubed cream cheese.
Top the cream cheese with the remaining bread cubes.
Then, whisk the eggs, milk, sugar, and maple syrup together in a large bowl.
Pour the egg mixture over the bread cubes, and press down gently with your hands to make sure all of the bread cubes are coated with the egg mixture.
Cover the pan with foil or plastic wrap, and place it in the refrigerator for at least 3 hours, or up to overnight.
Baking the french toast
About an hour before you’d like to serve the stuffed french toast, preheat the oven to 375°F. Uncover the dish and bake it for 35–40 minutes, or until the center is set and the top is light golden brown in spots.
Let the stuffed french toast sit for 10 minutes before cutting it into squares. Serve with additional maple syrup for drizzling over the top!
Yes! Use 1 cup of almond milk (unsweetened) in place of the regular milk. And substitute a dairy-free cream cheese for the regular cream cheese.
I used a thick-cut Texas Toast-style bread for this recipe. If you’re using regular white bread, increase the bread to 12 slices instead of 10. You can also use challah, brioche, or even a soft whole wheat bread for this recipe.
Stuffed french toast is best enjoyed when it is fresh from the oven. I don’t recommend freezing leftovers, as it may become soggy when reheated.
This recipe can be customized a number of different ways. One easy way is to add more fillings! Any of these items can be added along with the cream cheese cubes:
- 1–2 cups of fresh blueberries
- 2–3 sliced bananas
- 1–2 cups of sliced fresh strawberries
- Half a cup of jam (like raspberry, strawberry, or blueberry)—microwave it for 10–20 seconds first to get it to pourable consistency
- Half a cup of chocolate chips, white chocolate chips, or butterscotch chips
Instead of the white bread, you can also make this recipe with brioche, challah, or a soft whole wheat bread. Any soft bread works well!
To reheat stuffed french toast, place slices in a casserole dish, and put the dish in a 375°F oven for 8–12 minutes, or until the slices are heated through.
I don’t recommend microwaving it to reheat it, as the uneven heat from the microwave can cause the custard to curdle and become hard.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Stuffed French Toast
- 10 slices thick-cut white bread (like Texas toast)
- 1 (8 oz) package cream cheese
- 12 eggs
- 1 cup milk
- 1 cup sugar
- ½ cup maple syrup
- To serve: additional maple syrup
- Spray a 13×9 inch pan with cooking spray.
- Cut the bread into 1-inch pieces. I find that a serrated knife is easiest for this. Place half of the bread into the pan.
- Cut the cream cheese into ½ inch pieces. Scatter the cream cheese pieces over the bread in the pan. Cover with the remaining bread.
- In a large bowl, whisk together the eggs, milk, sugar, and maple syrup. Pour the mixture over the bread, cover, and place in the refrigerator. Let the casserole sit for at least 2 hours or overnight.
- When you’re ready to bake the casserole, uncover it and place it in a 375°F oven. Bake for 35–40 minutes, or until the center no longer jiggles and the top is golden brown in spots.
- Let cool for 10 minutes before serving with additional maple syrup.