Stuffed French Toast

This Stuffed French Toast makes a hearty breakfast with protein and fruit filling! Mix it up for a special morning!

Find more family favorite recipes, and the stories behind them, in The Old Farmer’s Almanac Reader’s Best Recipes.

Photo Credit: 

Becky Luigart-Stayner



2 packages (8 ounces each) cream cheese, softened
1/2 cup sour cream or plain yogurt
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 ripe bananas, mashed, or fresh strawberries, or red raspberry or strawberry preserves
24 slices raisin bread


Preheat oven to 350°F. Generously grease a 15x10x1-inch baking sheet.

In a bowl, combine cream cheese, sour cream, sugar, cinnamon, vanilla, and bananas.

Spread filling evenly on one bread slice, then top with another slice. Spread filling evenly on second slice, then top with third slice. Repeat with remaining filling and bread.

French Toast


1-1/4 cups milk
8 eggs
2 tablespoons confectioners’ sugar, plus more, if desired
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
warm maple syrup, for serving


In a bowl, combine milk, eggs, sugar, cinnamon, and vanilla. Beat until well blended.

Pour egg mixture into a shallow bowl. Dip prepared bread layers into mixture, turning to coat both sides evenly.

Place on prepared baking sheet. Bake for 8 to 10 minutes. Flip and bake for 8 to 10 minutes more, or until golden brown. Dust lightly with additional confectioners’ sugar, if desired. Serve with warm maple syrup.


Makes 8 servings.

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