Berries & Cream Stuffed French Toast

  • Author: The Kitchen Whisperer

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  • 4 ounces softened cream cheese
  • 2 teaspoon sugar
  • 1 cup chopped strawberries
  • 1/2 cup blueberries
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • 4 slices of thick cut bread (1 1/2” thick) – brioche or challah is the best here


  1. In a small mixing bowl, combine the cream cheese and sugar.
  2. Gently fold in the strawberries and blueberries.
  3. This step is optional – place the mixture into a re-sealable plastic bag.
  4. In a pie pan, whisk together the eggs, milk, brown sugar, cinnamon and vanilla.
  5. Using a paring knife, cut through the bottom crust of each slice of bread horizontally, to create a pocket that your fruit filling can be stuffed into.
  6. If using a plastic bag, snip off the corner of the bag (large enough for the fruit to pass through) and pipe in some filling into the pocket. If not using it, gently spread 2 tablespoon cream cheese mixture inside the pocket.
  7. Heat a griddle pan over medium heat.
  8. Melt the butter.
  9. Once stuffed, place each piece in the egg mixture for 10 seconds per side. *Note: only coat the ones you can fit on the griddle pan. If you need to work in batches, then wait to coat the next one when you have room on the griddle to place it.
  10. Place on the griddle and cook until golden brown on each side ~4-5 minutes.
  11. Top with powdered sugar.
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