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Stuffed French toast

stuffed french toast

Stuffed French toast makes a great breakfast or brunch, but it's so filling that it also works as a cozy "breakfast for dinner" dish. A mug of hot chocolate on the side is optional but totally recommended.

  • Duration
  • Cook Time
  • Prep Time
  • 9 french toast sandwiches ServingsServings


  • 1 large loaf challah, cut in half-inch slices*
  • Sandwich fillings (I used cream cheese, date spread, and peanut butter)
  • 8 eggs
  • 1½ cups milk
  • 2 Tbsp granulated sugar
  • 2 tsp cinnamon
  • 2 tsp vanilla extract
  • 4 Tbsp unsalted butter


1. Place an oven rack in the upper third of your oven. Preheat it to 400 F/200 C. Line a baking sheet with parchment paper and set aside.

2. Make the sliced challah into sandwiches, spreading the filling(s) of your choosing on both sides of each sandwich.

3. In a 9x13 dish, mix eggs, milk, sugar, cinnamon, and vanilla. Soak each side of the sandwiches in this mixture for 2 minutes.

4. Melt 2 Tbsp butter in a nonstick skillet and cook the sandwiches for 2-3 minutes per side, or until golden brown. This step is just for color, so as soon as they're a pretty brown, take them out. Add the remaining butter to the skillet between batches as needed.

5. Transfer the browned sandwiches to the prepared baking sheet. Bake for 6 minutes per side and serve hot as is, sprinkled with powdered sugar, or with extra butter on top.

*Challah that is slightly stale or that's been frozen and defrosted is perfect for French toast.

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