A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Stuffed French Toast

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Stuffed French Toast Recipe

Who says a luxurious breakfast has to be a lot of work? If you can make a quick sandwich, you can make this dish, and your family or guests will be no less than impressed.

At a glance

4 sandwiches, 8 servings
Nutrition information


Choose your measure:


  • 5 large eggs
  • 1 cup half & half
  • 1/4 cup maple syrup
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract


  • 8 slices sturdy bread, or our Rum-Raisin Bread
  • 1/2 cup cream cheese, at room temperature
  • 1/2 cup jam, preserves or marmalade of your choice


  1. Preheat the oven to 350°F. Generously butter a parchment-lined 9" x 13" pan.
  2. To make the custard: Whisk together all the ingredients in an 8" round pan.
  3. To make the sandwiches: Spread 2 tablespoons of cream cheese on one slice of bread; spread 2 tablespoons jam over the cream cheese. Top with another slice of bread, press to seal, and put the sandwich into the egg mixture. Let soak for at least 1 minute before flipping it over. Drain well, then transfer to the prepared baking sheet.
  4. Repeat with the remaining sandwiches (it's efficient to have one sandwich soaking while you assemble the next one) until all are made.
  5. Bake for 25 minutes; remove from the oven, butter the tops of the sandwiches, and flip them over. Return to the oven for 20 minutes more.
  6. To serve: Cut the sandwiches in quarters, transfer to a warm serving dish, and serve with warm syrup or fruit sauce.

Nutrition Information

  • Serving Size 1/2 sandwich, 146g
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 287
  • Calories from Fat 99
  • Total Fat 11g
  • Saturated Fat 6g
  • Trans Fat 0g
  • Cholesterol 150mg
  • Sodium 242mg
  • Total Carbohydrate 37g
  • Dietary Fiber 1g
  • Sugars 20g
  • Protein 9g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.