If French toast and cheesecake had a breakfast baby… this would be it.
This Cream Cheese Stuffed French Toast is soft on the inside, golden on the outside, and filled with a lightly sweet, creamy center that melts into every bite. It’s cozy, comforting, and just fancy enough to feel special—without being hard to make.
Whether you’re cooking for a slow weekend morning, a holiday brunch, or just because you want breakfast to feel like dessert (no judgment here), this recipe is a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
✔ Creamy, sweet filling that tastes like cheesecake
✔ Crispy outside, fluffy inside French toast texture
✔ Perfect for weekends, holidays, and brunch
✔ Family-friendly and make-ahead friendly
✔ Customizable with fruit, syrup, or powdered sugar
Basically… It’s the kind of breakfast that makes everyone wander into the kitchen asking, “What smells so good?” 😋
What Is Cream Cheese Stuffed French Toast?
Think of this as upgraded French toast.
Instead of just dipping bread in egg and frying it, you sandwich a sweet cream cheese filling between two slices of bread, dip the whole thing into a vanilla-cinnamon egg mixture, and cook it until golden brown.
The outside gets crisp and buttery.
The inside stays soft, warm, and creamy.
And suddenly… breakfast feels like a bakery treat.
Ingredients You’ll Need
** You can find the full recipe ingredients and instructions on the printable recipe card below.
You probably already have most of these in your kitchen:
- Thick slices of bread (brioche, Texas toast, or challah work best)
- Cream cheese, softened
- Powdered sugar or sugar
- Vanilla extract [paid link]
- lemon zest
- Eggs
- Milk or cream
- Cinnamon
- Butter for cooking
Optional toppings (but highly encouraged):
- Maple syrup
- Fresh berries
- Powdered sugar
- Whipped cream
How to Make Cream Cheese Stuffed French Toast
** You can find the full recipe ingredients and instructions on the printable recipe card below.
This looks fancy, but it’s honestly very easy.
1. Make the Filling
In a small bowl, mix softened cream cheese with a little sugar, lemon zest, and vanilla until smooth and creamy.
2. Assemble the Toast
Spread the cream cheese mixture on one slice of bread and top with another slice to make a sandwich. Press gently so it holds together.
3. Prepare the Egg Mixture
Whisk [paid link] eggs, milk, vanilla, and cinnamon in a shallow dish.
4. Dip
Carefully dip each sandwich into the egg mixture, coating both sides without soaking it completely.
5. Cook
Melt butter in a skillet over medium heat and cook each side until golden brown and crispy, about 3–4 minutes per side.
6. Serve
Slice in half, dust with powdered sugar, drizzle with syrup, or top with fruit—and enjoy immediately while warm.
Make-Ahead & Freezer Tips
Want this ready for busy mornings or holiday brunch?
✔ Make ahead: Assemble the sandwiches and refrigerate overnight. Dip and cook in the morning.
✔ Freeze: Cook completely, let cool, and freeze. Reheat in the oven or air fryer for a quick breakfast treat.
Perfect for Christmas morning, Mother’s Day, or any time you want something special without standing at the stove forever.
Flavor Variations
Once you’ve made it once, you’ll start dreaming up new versions:
Berry Cheesecake Style – Add sliced strawberries or blueberries inside with the cream cheese.
Chocolate Lover’s – Add mini chocolate chips to the filling.
Lemon Cream Cheese – Mix in lemon zest for a bright, fresh twist.
Apple Pie – Add thin apple slices and a sprinkle of cinnamon sugar.
Every version = breakfast magic.
What to Serve With It
This French toast is rich, so pair it with:
- Crispy bacon or breakfast sausage
- Fresh fruit
- Coffee, tea, or a big glass of milk
Sweet + salty = chef’s kiss.
Final Thoughts
This Cream Cheese Stuffed French Toast is everything a cozy breakfast should be—warm, creamy, slightly indulgent, and guaranteed to make people ask for seconds.
It feels special enough for guests, but easy enough for regular weekends. And honestly? Once you try it, plain French toast might never feel the same again.
Cream Cheese Stuffed French Toast (Easy Cheesecake-Style Breakfast)
Ingredients
For the Filling:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon fresh lemon zest
For the French Toast:
- 3 eggs , lightly beaten
- 3/4 cup milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 8 slices Challah bread, texas toast, or brioche (1-in. thick)
For Serving (Optional)
- Maple syrup
- Powdered sugar
- Fresh berries
Instructions
Make the Filling
- In a small bowl, mix softened cream cheese, powdered sugar, lemon zest, and vanilla until smooth and creamy.
Assemble the Toast
- Spread the cream cheese mixture evenly over 4 slices of bread. Top with the remaining slices to form sandwiches. Gently press together.
Prepare the Egg Mixture
- In a shallow bowl, whisk [paid link] together eggs, milk, vanilla, and cinnamon.
Dip the Sandwiches
- Quickly dip each sandwich into the egg mixture, coating both sides without soaking.
Cook
- Melt butter in a skillet over medium heat. Cook each sandwich for 3–4 minutes per side, until golden brown and heated through.
Serve
- Slice in half and serve warm with powdered sugar, syrup, and fresh fruit if desired.
Notes
NOTES
- Use thick-cut bread to keep the filling from leaking.
- Don’t oversoak the sandwiches—quick dips work best.
- Make ahead: Assemble sandwiches and refrigerate overnight.
- Freezer-friendly: Cook, cool, and freeze. Reheat in oven or air fryer.
- Lemon zest adds a light brightness to the cream cheese filling. Omit it for a more classic cheesecake-style flavor.
Nutrition
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I finally got around to trying this recipe. It was delicious and I was happy not to have to wait overnight and clutter up the fridge. Easter breakfast was amazing. Thank you
We used a jar of warmed apple pie filling for fall flavors and it was so delicious. I dusted with powdered sugar but who needs syrup?!!!!? Thanks for this delicious recipe that didn’t take up valuable space in my refrigerator. Kudos to you!
Had some leftover croissants so I made this and it was great. Even my husband had a second helping and he’s not usually a fan of French toast