Stuffed French Toast With Fruit & Cream Cheese (Baked)

Total Time
Prep 15 mins
Cook 45 mins

Came up with this as a quick and filling breakfast while I was pregnant. The whole family loves it. I've found the leftovers are a little better because the flavors have a chance to blend more. It looks like a lot but it's actually quick & easy to put together. Please follow the steps for mixing ingredients as they're listed... This prevents the "floating" of the dry ingredients and makes for a smooth & blended caramel colored egg mix. Also, I always spread the cream cheese & pie filling over the bread slices rather than pouring it on top so they end up as "sandwiches". We dish them out as sandwiches but have to eat with forks :)

Ingredients Nutrition

  • Egg Mixture

  • 13 cup flour
  • 14 cup sugar
  • 14 teaspoon salt
  • 1 teaspoon cinnamon
  • 23 cup milk, divided
  • 1 tablespoon butter, melted
  • 1 tablespoon vanilla
  • 4 eggs
  • 12 slices bread, divided
  • Cream Cheese Mixture

  • 8 ounces cream cheese, softened
  • 13 cup sugar
  • 1 egg
  • 1 tablespoon vanilla
  • 21 ounces fruit pie filling, of your choice I especially like cherry and blueberry
  • Optional Topping

  • 12 cup pecans, chopped
  • 14 cup cinnamon sugar


  1. For the egg mixture:.
  2. Mix all dry ingredients together (flour, sugar, salt, & cinnamon).
  3. Add 1/3 cup milk & stir until blended. This will make a bit of a "paste.".
  4. Add the remaining 1/3 cup milk. Mix.
  5. Add the melted butter & vanilla. Mix.
  6. Add the eggs. Mix until completely blended.
  7. For the cream cheese mixture:.
  8. Use a mixer to blend cream cheese & sugar until smooth.
  9. Add egg & vanilla. Blend until smooth.
  10. Grease a 9x13 pan & dip 6 of the slices of bread into the egg mixture, allowing it to drain a few seconds before placing in the bottom of the pan.
  11. Place dollops of cream cheese mix over each slice of bread & spread to cover bread.
  12. Place dollops of fruit filling over cream cheese & spread over the area of each piece of bread.
  13. Dip the remaining 6 slices of bread into the egg mixture and allow to drain a few seconds before placing on top of the pie filling.
  14. Sprinkle with chopped nuts and cinnamon sugar.
  15. Bake at 350 for approximately 45 minutes (may vary based on ovens.).
  16. Allow to cool and enjoy :).