Breakfast for Lunch: Delectable Stuffed French Toast

Breakfast for Lunch: Delectable Stuffed French Toast

Stuffed French Toast 

This sweet and sophisticated stuffed French toast will have the brunch bunch in a food coma. French toast has always been a favorite of mine, but it felt like an element was needed to elevate this traditional dish. With two new twists, this breakfast staple will be achieving new levels of flavor. 

Equipment needed for this recipe: 

  • Flat top skillet 
  • Large bowl 
  • Spatula 
  • Shallow pan 
  • Bread knife 
  • Liquid measuring cup 

While a skillet is preferrable for making multiple slices at a time, a normal stovetop pan can also be used. Additionally, the toast can be stuffed with the traditional cream cheese filling, as well as hazelnut spread. 

Yield: 6-8 servings 

Prep Time: 20 minutes 

Cook Time: 15 minutes 

Author: Lorelei Woodward 


  • A loaf of Challah bread 
  • 8 oz of room temperature cream cheese 
  • 1 cup of whole milk 
  • 3 tablespoons of sugar, can add more to taste 
  • 2 teaspoons of vanilla extract 
  • 4 eggs 
  • Pinch of salt 
  • ½ teaspoon of cinnamon 
  • 1 ½ tablespoons of butter for the pan 
  • 1 ½ cups of hazelnut spread 


  1. Take the loaf of bread and cut it into 6 or 7 thick slices. Then take your slices and cut a horizontal slit in the bottom, making sure not to cut all the way through. You want to create a sort of pocket. 
  1. In a bowl, mix the cream cheese, 1 tablespoon of milk, 1 tablespoon of sugar, and 1 tablespoon of vanilla extract. 
  1. Transfer this mixture into a piping bag, or a Ziploc, and cut the tip of the bag. Take your challah slices and gently squeeze the mixture into the pocket in each of the slices, being careful not to overfill. *If using hazelnut spread, substitute in here* 
  1. Break the eggs into the shallow pan, along with the remaining milk, sugar, vanilla, salt and cinnamon. Take a fork and gently whisk until the ingredients are incorporated. 
  1. Lay the bread slices in the egg mixture for about 1 minute, covering each side. While the slices are in the egg mix, heat up butter on the flattop skillet. 
  1. When the butter is sizzling and melted in the pan, lay the egg coated slices onto the skillet. Cook each side of the toast until it is crisp golden brown. 
  1. Once all the slices are toasted, top off the toast with a fluffy and light shower of powdered sugar. Enjoy your toast!