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Berry Stuffed French Toast Close-up shot of a slice of berry stuffed French toast on a plate with maple syrup being poured over it, fresh raspberries and blueberries on top, golden crispy edges, creamy berry filling visible, warm natural lighting, shallow depth of field, high detail, food photography, breakfast scene

Berry Stuffed French Toast

A decadent weekend breakfast that combines sweet cream cheese, tangy berries, and Berry Stuffed French Toast
5 from 1 vote
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Course: Breakfast, Brunch
Cuisine: American
Keyword: berry breakfast, brunch recipes, French toast casserole, stuffed French toast
Prep Time: 20 minutes
Cook Time: 40 minutes
soaking time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Calories: 489kcal
Cost: $10

Ingredients

  • 2– 3 French baguette loaves 8-10 inches each, cut into thick slices
  • 8 oz cream cheese softened
  • 1 cup powdered sugar for sweetening the cream cheese
  • 2 teaspoons vanilla extract for flavor
  • 1 cup fresh strawberries sliced thinly
  • 1 cup fresh blueberries washed and drained
  • 1 cup fresh raspberries washed and drained
  • 6 large eggs for the custard mixture
  • 1 cup milk whole milk preferred for creaminess
  • ½ cup heavy cream for richness
  • 4 teaspoons ground cinnamon for flavor
  • 1 cup light brown sugar divided, ½ for the custard, ½ for sprinkling

Instructions

  • Spray a 9x13 baking pan with nonstick cooking spray.
  • Slice the loaves of French bread into thick, one-inch slices. Do not cut all the way through, leaving the bread connected.
    Flat lay food photography of French bread loaves in a pink baking dish surrounded by ingredients: bowl of cream cheese mixture, sliced strawberries, fresh raspberries, blueberries, brown sugar and cinnamon mixture, marble countertop, soft daylight, clean composition, high resolution, cooking blog style
  • In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla together until smooth. Fold in the sliced strawberries, blueberries, and raspberries.
  • Spread the cream cheese mixture evenly between each slice of bread.
    Top-down view of two sliced French bread loaves stuffed with cream cheese and fresh berries in a pink baking pan, custard mixture in a bowl nearby, crumb topping in a small bowl, bright natural kitchen lighting, marble surface, clean food styling, high detail, realistic food photography
  • In another mixing bowl, whisk together the eggs, milk, heavy cream, ½ cup of brown sugar, and cinnamon. Evenly pour the egg mixture over the stuffed bread slices, making sure all pieces are coated.
  • Allow the bread to sit for 30 minutes to an hour, allowing the egg mixture to soak in.
  • Preheat the oven to 350°F (175°C). Sprinkle the remaining ½ cup of brown sugar over the top of the bread. Cover the pan with foil.
    Overhead food photography of two stuffed French bread loaves in a pink baking dish, sliced crosswise and filled with cream cheese and mixed berries (strawberries, raspberries, blueberries), topped with brown sugar crumble, soaked in custard, natural soft lighting, marble countertop background, high resolution, detailed texture, food magazine style
  • Bake the French toast covered for 15 minutes. Then, remove the foil and continue baking for another 25 minutes, until the custard is set and the bread is golden.
  • Remove the French toast from the oven and let it rest for 10 minutes before serving.
  • Serve with maple syrup, whipped cream, and extra fresh berries if desired.

Notes

This stuffed French toast is best served fresh, but leftovers can be stored in the refrigerator. The texture may become soggier the longer it's kept.

Nutrition

Serving: 1Serving | Calories: 489kcal (24%) | Carbohydrates: 71g (24%) | Protein: 14g (28%) | Fat: 17g (26%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 6g | Cholesterol: 150mg (50%) | Sodium: 526mg (23%) | Fiber: 3g (13%) | Sugar: 36g (40%)
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