Cut into a warm piece of this French toast and the cream cheese filling softens into the cinnamon-scented bread. The outside is golden and buttery, with just enough crispness around the edges. It feels like a weekend breakfast, but the preparation is straightforward: mix a lightly sweetened filling, sandwich it between slices of challah, and cook gently until the centers are hot.
This version uses individual stuffed slices, so you can make a small batch or cook enough for the whole table. Fresh berries and a little maple syrup are all it needs at the end.
Recipe at a Glance
| Prep time | 15 minutes |
|---|---|
| Cook time | 20–25 minutes, working in batches |
| Total time | 35–40 minutes |
| Servings | 6 |
| Serving size | 1 stuffed French toast sandwich |
Ingredients
For the Cream Cheese Filling
- 8 ounces (226 g) full-fat block cream cheese, softened
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest, optional
For the French Toast
- 12 slices slightly stale challah, about ½ inch thick and approximately 360 g total
- 4 large eggs
- ¾ cup whole milk
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ⅛ teaspoon fine salt
- 2 tablespoons unsalted butter, divided, for cooking
For Serving
- Fresh strawberries, raspberries, or blueberries
- Maple syrup
- A light dusting of powdered sugar, optional
Also Read: Pepperoni and Cheese Stromboli
How to Make Cream Cheese Stuffed Challah French Toast
1. Mix the Filling
Stir the softened cream cheese, powdered sugar, vanilla, and optional lemon zest until smooth. If the mixture is difficult to spread, let it soften for a few more minutes. Cold cream cheese can tear the bread.
2. Assemble the Sandwiches
Lay out six slices of challah and divide the filling evenly between them. Spread it across each slice, leaving a small border around the edges. Cover with the remaining bread and press lightly to hold each sandwich together.
3. Prepare the Custard
Whisk the eggs thoroughly in a shallow dish, then whisk in the milk, granulated sugar, cinnamon, vanilla, and salt. Choose a dish wide enough to hold a sandwich flat so both sides can soak evenly.
4. Dip the Bread
Place one sandwich in the custard for about 10–15 seconds per side. Lift it out carefully and let the excess drip back into the dish. The bread should feel moist but still hold its shape. Very soft challah needs a shorter dip; drier bread can take a little longer.
5. Cook Until Golden
Heat a large nonstick skillet or griddle over medium-low heat. Melt a little of the butter and add the dipped sandwiches in a single layer, leaving room to turn them. Cook for 3–4 minutes per side, adjusting the heat if the bread browns too quickly. Turn carefully with a wide spatula.
6. Check the Center and Serve
The filling should be warm and the egg-soaked bread cooked through, without a wet layer inside. If the outside is ready before the center, transfer the sandwiches to a baking sheet and finish in a 325°F (165°C) oven for 5–10 minutes. Serve warm with berries and maple syrup.
What You Can Do Better
- Choose evenly cut slices. Matching thickness helps the sandwiches cook at the same rate and keeps the filling from squeezing out on one side.
- Use slightly dry bread. Fresh, very soft challah can become fragile when dipped. If needed, leave the slices uncovered briefly before assembling.
- Keep the heat moderate. Butter and enriched bread brown quickly. Give the center time to warm before the crust gets too dark.
- Keep jam portions small. A teaspoon of thick strawberry or raspberry jam adds flavor to the filling. Too much can make the layers slide apart.
- Wipe the pan between batches. Remove dark butter residue with a paper towel held in tongs, then add fresh butter for the next batch.
- Add syrup at the table. The filling is already sweetened, so taste a bite before pouring.
Also Read: 3 Ingredient Chili Cheese Dip
Serving Ideas
For a simple breakfast, serve each sandwich with fresh fruit and coffee. For a larger brunch, add scrambled eggs or roasted breakfast potatoes. A spoonful of warm berry compote also works well; keep it on the side until serving so the toast retains its crisp edges.
Make-Ahead and Storage
Prepare the cream cheese filling up to two days ahead and refrigerate it in a covered container. Let it soften enough to spread before assembling. Mix the custard the night before if convenient, refrigerate promptly, and whisk again before using. Dip the sandwiches just before cooking.
Refrigerate cooked leftovers in a sealed container within two hours and use within three days. Reheat on a baking sheet at 325°F (165°C) until hot throughout. A microwave works for a quick portion, though the bread will be softer.
Estimated Nutritional Information
Approximate values per stuffed sandwich, based on six servings and the ingredient amounts above. Optional toppings and lemon zest are excluded. Bread brands, slice size, and the amount of custard and butter absorbed will affect the totals.
| Nutrient | Per Serving |
|---|---|
| Calories | 410 kcal |
| Total fat | 23 g |
| Saturated fat | 12 g |
| Carbohydrates | 39 g |
| Total sugars | 12 g |
| Fiber | 1 g |
| Protein | 12 g |
| Sodium | 420 mg |
Also Read: Southern Pimento Cheese Recipe
Frequently Asked Questions
Can I use brioche instead of challah?
Yes. Brioche works well, although very soft slices may need a shorter dip in the custard. Use slices sturdy enough to support the filling.
Can I use whipped cream cheese?
Block cream cheese gives a thicker filling that stays in place more easily. Whipped cream cheese can work, but spread it gently and avoid overfilling.
Why is my French toast soggy?
The bread may have soaked too long, or the pan may have been too hot to cook the center before browning the outside. Shorten the dip and cook over medium-low heat, finishing in the oven when needed.
Can I make it less sweet?
Reduce the powdered sugar in the filling to one tablespoon and leave the granulated sugar out of the custard. Serve with fresh berries and add syrup only if needed.
