Stuffed French Toast | Midwest Living

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Stuffed French Toast

Stuffed French Toast

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  • Yield: 10 to 12 slices
  • Prep 25 mins
  • Cook 4 hrs

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  • 1 8 - ounce package cream cheese, softened (see note)
  • 3 tablespoons apricot preserves
  • 1/4 teaspoon maple flavoring or rum extract
  • 3 tablespoons finely chopped pecans or walnuts
  • 1 16 - ounce French bread
  • 4 eggs, lightly beaten
  • 1 cup milk
  • Pure maple syrup


  1. For filling: In a large mixing bowl, beat cream cheese with an electric mixer on low to medium speed until smooth. Add preserves, maple flavoring or rum extract. Beat until combined. Stir in pecans; set aside.
  2. Cut bread into ten to twelve 1-1/4 to 1-1/2-inch-thick slices; cut a pocket about 2-inches deep in the top of each. Fill each pocket with about 1 rounded tablespoon of the cheese mixture.
  3. In a shallow dish or 9-inch pie plate, combine eggs and milk. Using tongs, dip the filled bread slices in the egg mixture, being careful not to squeeze out the filling. Cook on a lightly greased griddle over medium heat about 2 minutes on each side or until golden brown. Keep warm in a 300 degree F oven while cooking remaining slices. Serve immediately with maple syrup. Makes 10 to 12 slices.


  • For a lower-fat version, use reduced-fat cream cheese (Neufchatel); substitute 1 cup refrigerated or frozen egg product, thawed, for the whole eggs; and use fat-free milk.

Nutrition Facts

(Stuffed French Toast)

sodium (mg) 385, fiber (g) 2, cal. (kcal) 318, pro. (g) 9, vit. A (IU) 437, iron (mg) 2, carb. (g) 41, vit. C (mg) 1, calcium (mg) 101, sat. fat (g) 6, Fat, total (g) 13, chol. (mg) 112

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